• ½ lb. linguine
  • 2 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • 1 Tbsp minced garlic
  • ¼ tsp red pepper flakes
  • ½ lb. jumbo shrimp (or size of your choice), peeled and deveined
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • ⅓ cup white wine or chicken broth
  • 3 Tbsp lemon juice
  • 3 Tbsp finely chopped parsley, plus more for garnish

Garlic Butter Steak

  • ½ lb. NY Strip Steak
  • ½ tsp coarse salt
  • ⅛ tsp black pepper
  • ½ Tbsp oil (I recommend an oil with a higher smoke point like avocado, coconut, or canola)
  • 1 Tbsp unsalted butter
  • ½ tsp minced garlic

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  • Add linguine to a large pot of salted boiling water and let cook until al dente, about 7 minutes. Drain well.
  • While pasta is cooking, add butter and olive oil to a large skillet over medium heat. Add garlic and red pepper flakes and cook for one minute.
  • Add shrimp, salt, and pepper to pan and cook, stirring frequently, until shrimp are cooked through and pink, about 5 minutes. Remove shrimp to a plate and set aside.
  • Stir in white wine (or chicken broth) and lemon juice and cook for 1 minute. Remove skillet from heat and stir in parsley. Add linguine and shrimp back to skillet and toss to coat in sauce.
  • Divide between two plates or bowls and top with sliced steak. Sprinkle on additional chopped parsley.

Garlic Butter Steak

  • Heat a large cast iron pan over high heat and sprinkle steak with salt and pepper. When pan is hot, brush steak lightly with oil.
  • Place steak in pan and cook for about 3-4 minutes on each side, until cooked to desire doneness (should be about 135 degrees for medium rare and 140 degrees for medium).
  • While steak is cooking, mix butter and garlic together in a small bowl.
  • Top steak with garlic butter and let it rest for about 5 minutes before slicing (be sure to slice against the grain).

Enjoy !

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