Ingredients
Scale
- 16 oz steak
- 10 shrimp
- 1 cup heavy whipping cream
- 1 cup chicken broth
- 1 cup grated Parmesan Cheese
- 3 cloves minced garlic
- 2 tbsp unsalted butter
- Fresh Parsley for garnish
- Fettuccine Pasta
- Fine chopped parsley for garnish
Instructions
- Preheat the grill for indirect cooking to reverse sear the steak.
- Season the steak with your favorite steak rub or a SPG mix (salt, black pepper and garlic powder). Insert the MEATER plus to monitor the internal temperature of the steak.
- Place the shrimp on a wooden skewer then season them with cajun seasoning or a blackening rub.
- Place the steak on the grill indirect of the heat then close the lid and let it cook for 20 minutes.
- Once the steak reaches an internal temperature of 110°F, remove it from the grill and increase the heat to high heat.
- Remove the MEATER plus then sear the steak over direct heat searing both sides. Remove once seared on both sides and the internal temperature reaches 127°F.
- In a skillet over medium heat, add in 2 tbsp of butter and 3 cloves of minced garlic to the skillet and let the garlic cook for 2 minutes.
- Cook the fettuccine noodles in a pot of boiling water for 6-8 minutes until al dente.
- Add in 1 cup chicken broth or pasta water, 1 cup heavy whipping cream and 1 cup grated Parmesan cheese.
- After a 10 minute rest, sllice the steak against the grain
- Add the cooked fettuccine noodles to the pan with the thickened sauce and thoroughly mix.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
