Blackened Steak with Shrimp Scampi Recipe
A flavorful and satisfying dish combining juicy blackened ribeye steak with garlicky shrimp scampi. Perfect for a decadent dinner, this recipe uses a cast skillet to sear the steak to medium-rare and then quickly sautés shrimp in a buttery garlic-lemon sauce. Fresh parsley and lemon wedges add bright finishing touches that complement the rich, spicy blackening seasoning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Steak and Seasoning
- 1 lb (about 450 g) ribeye steak
- 2 tablespoons blackening seasoning
- Salt and pepper, to taste
Shrimp and Sauce
- 1 lb (about 450 g) shrimp, peeled and deveined
- 4 cloves garlic, minced
- 4 tablespoons butter, divided
- 1 lemon, juiced (plus extra wedges for serving)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Season the Steak: Pat the ribeye steak dry with paper towels and season both sides evenly with blackening seasoning, salt, and pepper. Let it rest at room temperature for 15-20 minutes to allow the flavors to penetrate.
- Prepare the Shrimp: Peel and devein the shrimp if not already done, then season lightly with salt and pepper to enhance their natural flavor.
- Cook the Steak: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Place the ribeye steak in the skillet and cook for 4-5 minutes on each side for a medium-rare finish. Remove the steak and let it rest for 5-10 minutes to retain juices.
- Sauté Garlic: In the same skillet, add the remaining 1 tablespoon olive oil and 2 tablespoons butter. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.
- Cook the Shrimp: Add the seasoned shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Squeeze the juice of one lemon over the shrimp and stir in the remaining 2 tablespoons butter along with the chopped parsley to create a luscious scampi sauce.
- Serve: Slice the rested ribeye steak against the grain and plate alongside the shrimp. Drizzle any remaining garlic butter sauce from the skillet over both the steak and shrimp. Garnish with additional lemon wedges and fresh parsley for brightness and presentation.
Notes
- Resting the steak after cooking is crucial for juicy, tender meat.
- Adjust blackening seasoning amount for desired spice level.
- Serve with crusty bread or over pasta to soak up the garlic butter sauce.
- Use fresh lemon juice rather than bottled for the best flavor.
- Ensure shrimp are thoroughly peeled and deveined for optimal texture.
