Pat the steak dry and season generously with salt and pepper.
Heat olive oil in a skillet or grill pan over high heat.
Sear steak for 3–4 minutes per side until a deep crust forms.
Add butter, crushed garlic, and rosemary; baste with melted butter for 1 minute.
Remove from heat and let rest 5 minutes before slicing into strips.
Cook the shrimp:
In the same pan, melt butter and add olive oil.
Add minced garlic and sauté for 30 seconds.
Add shrimp, season with paprika, salt, and pepper.
Sear for 1½–2 minutes per side until pink and slightly charred.
Finish with a squeeze of lemon juice and remove from the pan.
Prepare the Alfredo sauce:
In a clean skillet, melt butter and sauté minced garlic until fragrant.
Pour in heavy cream and simmer gently for 2–3 minutes.
Stir in Parmesan cheese until the sauce is smooth and creamy.
Season with salt and black pepper. Add a splash of pasta water if needed for a silky consistency.
Combine:
Toss the cooked fettuccine in the Alfredo sauce until evenly coated.
Assemble the dish:
Spoon the creamy fettuccine Alfredo into a rustic white bowl.
Arrange the sliced grilled steak over the pasta.
Add the garlic-butter shrimp around the edges.
Drizzle a little sauce from the pan over the steak and shrimp.
Garnish with freshly chopped parsley and a twist of black pepper.
A luxurious surf & turf Alfredo — juicy grilled steak, buttery shrimp, and silky fettuccine bathed in rich Parmesan cream — the perfect harmony of flavor, texture, and indulgence on one elegant plate.
