Shrimp pasta, grilled lobster with garlic butter, Ribeye seasoned simply
It’s all about the steak!
Ribeye seasoned simply with Webers Chicago steak seasoning and cooked in a hot cast iron skillet coated with EVOO. Seared 3-4 minutes per side, basted with melted butter, then into a hot oven for 10 minutes. It was tender, it was juicy, it was perfect👌🏽👌🏽👌🏽
The lobster was grilled and basted with garlic butter, and there is a recipe posted for the shrimp pasta. 😋
Set the oven for the 10 minutes the steak was in there, with temperature 400°.
I basically make Alfredo the same.
Each time. I’m pretty sure this is what I did.
1 1/2 pounds jumbo Shrimp
2 tablespoons butter
2 handfuls of baby spinach
2 cloves minced garlic
pinch of nutmeg
grated Parmesan cheese
Season peeled and deveined shrimp with salt pepper and Cajun seasoning (Use your judgement when seasoning your food. I don’t measure, but I’m sure it was no more than a 1/4 teaspoon of salt and pepper, maybe 1 teaspoon Cajun seasoning).
Bring pan to med high heat.
Cook shrimp about one minute per side, then remove from pan and set aside.
Pour any excess oil from the pan, then add the minced garlic, spinach and butter.
Stir about a minute. Reduce heat to med low.
Cook pasta per package directions.
Add heavy cream, (I really don’t measure when I’m cooking, but I can tell you that I usually get a quart of heavy cream and I use about 3/4 of it) grated Parmesan cheese, and a pinch of nutmeg. I like to put a little red pepper flakes in mine.
Let simmer 5 minutes.
Add 1 or two tablespoons cream cheese (optional) Whenever I make dishes with a cream sauce I like to add cream cheese, I think it gives it a smooth silky texture.
Add shrimp back to the pan, reserving 5 or 6 to place on top
Toss well with pasta. Then plate, putting the reserved shrimp on top of the pasta.
I’ll try to post a new recipe soon. Unfortunately I’m not at my best as of the last couple of years, but I appreciate you being here, and I do take note of recipe requests.