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Marry Me Surf and Turf Recipe

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4 from 77 reviews

Marry Me Surf and Turf is a decadent and flavorful dish combining perfectly seared steaks with succulent shrimp cooked in a creamy sun-dried tomato and parmesan sauce. This recipe offers a perfect blend of surf and turf with fresh spinach and a hint of lemon to brighten the rich flavors, ready in just 30 minutes for two generous servings.

Ingredients

Protein

  • 2 steaks (New York, ribeye, or flank steak)
  • ½ pound large shrimp, peeled and tail-on

Seasonings

  • 1 teaspoon salt (divided)
  • ¾ teaspoon black pepper (divided)

Sauce

  • 4 tablespoons butter
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • ½ cup sun-dried tomatoes, drained and chopped
  • ½ teaspoon dried oregano
  • ½ cup parmesan cheese, grated
  • 2 cups baby spinach, chopped
  • Juice from ½ lemon

Thickening (Optional)

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Garnishes

  • Fresh basil, thinly chopped
  • Lemon wedges (optional)

Instructions

  1. Season: Season the steaks and shrimp evenly with ½ teaspoon salt and ½ teaspoon black pepper. Set the shrimp aside to rest while you prepare the rest.
  2. Melt Butter: Heat a large skillet over medium-high heat and melt the butter until it is hot and bubbling.
  3. Sear the Steaks: Add the steaks to the hot skillet and sear for 4 minutes on one side. Flip and cook for another 3 to 4 minutes to your desired doneness.
  4. Rest the Steaks: Remove the steaks from the pan, place them on a plate, and loosely cover with foil. Let them rest for 10 minutes to redistribute the juices.
  5. Sauté Garlic: In the same skillet, add the minced garlic and sauté for 30 to 60 seconds until fragrant, careful not to burn.
  6. Add Broth: Pour in the chicken broth and stir well to combine all flavorful bits from the pan.
  7. Whisk in Cream and Tomatoes: Stir in the heavy cream, chopped sun-dried tomatoes, dried oregano, and additional salt and pepper (½ teaspoon salt and ¼ teaspoon pepper). Mix until well combined.
  8. Simmer the Sauce: Bring the sauce to a gentle simmer to meld the flavors.
  9. Cook the Shrimp: Add the shrimp to the simmering sauce and cook for 2 minutes until they turn pink and are cooked through.
  10. Prepare Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth.
  11. Thicken the Sauce: Add the cornstarch slurry to the skillet and stir. Simmer for about 2 minutes or until the sauce thickens to your preferred consistency.
  12. Add Final Ingredients: Stir in the grated parmesan cheese, chopped spinach, and lemon juice. Cook just until the spinach is wilted.
  13. Return Steak to Pan: Place the rested steaks back into the skillet to warm through in the sauce.
  14. Garnish and Serve: Serve immediately, garnished with fresh chopped basil, optional lemon wedges, and extra parmesan cheese if desired.

Notes

  • You can use any cut of steak you prefer, but ribeye or New York strip works best for tenderness and flavor.
  • If you prefer a thicker sauce, increase the cornstarch slurry slightly, but add gradually to avoid over-thickening.
  • Letting the steak rest after cooking ensures juicier, tender meat.
  • This dish pairs well with crusty bread or a simple side of roasted vegetables.
  • If sun-dried tomatoes are oil-packed, drain well to avoid excess oil in the sauce.
  • Adjust seasoning to taste, especially salt and pepper, depending on your broth’s saltiness.

Find it online: https://justsosavory.com/marry-me-surf-and-turf-recipe/