Date night has never been easier with this amazing Shrimp Scampi topped Filet Mignon for two. It is an easy surf and turf recipe that is sure to impress!
1tablespoongarlic, sea salt and black pepper seasoningit comes in a grinder, use desired amount
1tablespoonunsalted buttersubstitute ghee or coconut oil for Whole30
Shrimp Scampi
6jumboshrimpdefrosted, peeled, and deveined
2tablespoonsunsalted buttersubstitute ghee or coconut oil for Whole30
2clovesgarlicminced
.17teaspooncayenne pepperoptional - or substitute red pepper flakes
.5tablespoonlemon juice
2tablespoonsfinely grated Parmesan cheeseplus more to garnish if desired
Italian parsley or chives to garnish
Instructions
For the Steak:
Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature.
Drizzle with olive oil and generously season both sides with sea salt/pepper/garlic seasoning.
Preheat oven to 375 degrees.
Heat a large cast-iron skillet over medium-high heat. Add one tablespoon of unsalted butter to the skillet, once melted add the steaks and sear to form a golden brown crust.
Flip the steaks over and sear the other side, about 2 minutes per side. Flip the steaks over and place in the oven for 10 minutes* for medium-rare (125 degrees).
Remove from oven, place steaks on a plate, tent with foil, and set aside to rest.
For the Shrimp Scampi:
Melt ghee/butter/oil in a large skillet over medium heat. Add the minced garlic and saute until soft and aromatic.
Stir in the cayenne pepper or pepper flakes. Add the shrimp and toss to coat with the garlic butter.
Cook until the shrimp start to turn pink in color. Add the lemon juice and Parmesan cheese, stir together. Omit Parmesan for Whole30 and Paleo – substitute Nutritional Yeast Flakes!!
Place each filet on a plate and top with three shrimp and drizzle the garlic butter over the top.
Garnish with chopped Italian parsley or chives, whichever you have in the refrigerator.
Notes
My steaks were about 1.25-inch thick, and I cooked them for 10 minutes in the oven to guarantee that they would be Medium Rare.
It is a good idea to pull your steaks when they are 10 degrees UNDER your desired doneness, they continue to cook as they rest.
The cooking times listed are GUIDELINES, but should be a good starting point.
Error on the side of under cooked!
The thickness of the steaks determines the cooking time, not the weight. Feel free to use smaller steaks (less ounces) if desired.