Steak and shrimp share a single skillet here, one after the other, and the browned bits they leave become the base of the sauce.
The sauce is not a white Alfredo. Smoked paprika and the blackening seasoning in the pan turn the cream a soft orange, and baby spinach wilts straight into it before the fettuccine goes in.
One Skillet, Three Rounds
Everything after the pasta happens in the same skillet, and the order matters: the slowest item first, the quickest second, the sauce last.
Sear the steakMedium-high heat; 145°F in the centre, then a 3-minute rest
Medallions seasoned with half the blackening seasoning go into hot olive oil until browned outside, then rest while you carry on.
Cook the shrimpUntil pearly and opaque
The rest of the seasoning goes on the shrimp, which cook in a tablespoon of butter in the same pan and come straight out.
Build the sauceGarlic 30 seconds; a gentle simmer
Heat down, the last butter and the garlic, then cream, Parmesan and smoked paprika simmered until it thickens slightly and turns orange.
Bring it together
Spinach wilts in, the fettuccine is tossed through with pasta water as needed, and the steak and shrimp go back on top.
Ingredient Notes
- Beef sirloin
- Twelve ounces, cut into thick 1 1/2-inch medallions rather than strips, so each piece can sear hard and still be checked with a thermometer.
- Large shrimp, tails on
- Peeled and deveined with the tails left on. They cook fast, so they go into the pan after the steak is out.
- Blackening seasoning and smoked paprika
- Two teaspoons of seasoning split between steak and shrimp, plus a teaspoon of smoked paprika in the cream. Together they give the sauce its orange tint.
- Baby spinach
- Two packed cups, wilted into the sauce just before the pasta.
How to Make It
Fettuccine cooked, half a cup of water saved
Cook the fettuccine in salted water until al dente. Scoop out 1/2 cup of the pasta water before you drain it.
Steak medallions seared to 145°F, then rested
Pat the steak dry and season it with 1 tsp blackening seasoning. Sear in the olive oil over medium-high heat until browned outside and 145°F in the centre, rest it 3 minutes, and keep it warm.
Shrimp cooked in butter until pearly
Season the shrimp with the rest of the blackening seasoning. Melt 1 tbsp butter in the same skillet and cook the shrimp until pearly and opaque, then lift them out.
Garlic, cream, Parmesan and smoked paprika
Turn the heat down, melt the remaining butter and cook the garlic for 30 seconds. Add the cream, Parmesan and smoked paprika and simmer gently until slightly thickened and tinted orange.
Spinach wilted, pasta tossed, steak and shrimp on top
Fold in the spinach until it wilts, then toss in the fettuccine, adding pasta water as needed to loosen. Top with the steak and shrimp and finish with red pepper flakes and parsley.
Why This Recipe Works
- Cutting the sirloin into thick 1 1/2-inch medallions lets them take a dark crust while the centre is still coming up to 145°F.
- Searing the steak first and the shrimp second means the shrimp, which cook in minutes, are never left waiting in the pan.
- Cooking the sauce in the same skillet picks up the seasoning left behind, which is where much of the orange colour comes from.
- Reserved pasta water loosens the Parmesan cream without thinning its flavour.
Success Tips
- Dry the medallions well before seasoning; a wet surface steams instead of searing dark.
- Take the shrimp out the moment they turn opaque, since they warm again on top of the hot pasta.
- Keep the cream at a gentle simmer once the Parmesan is in so it stays smooth.
Serving Ideas
Serve in wide bowls, fettuccine first, with the steak medallions and shrimp arranged on top and a pinch of red pepper flakes and parsley over everything.
Storage and Reheating
Refrigerate
Refrigerate leftovers promptly in a covered container. The cream sauce tightens as it chills, so loosen it with a splash of water when reheating.
Frequently Asked Questions
Why is the sauce orange instead of white?
Smoked paprika goes into the cream, and the blackening seasoning left in the skillet from the steak and shrimp colours it further.
How do I know the steak is done?
Check the centre of a medallion with an instant-read thermometer. Whole-cut beef is ready at 145°F, followed by a 3-minute rest.
When are the shrimp cooked?
When they have turned from grey and translucent to pearly and opaque. Lift them out then, before they toughen.
