Description
A delightful dish of tender steak bites and shell pasta in a creamy garlic butter alfredo sauce, perfect for any occasion.
Ingredients
- 12 oz Ribeye steak
- 4 cloves Garlic
- 2 tbsp fresh Parsley
- 8 oz Shell pasta
- Black pepper to taste
- Salt to taste
- 2 tbsp Olive oil
- 3 tbsp unsalted Butter
- 1 cup Heavy cream
- 1 cup Parmesan cheese
- 1 cup Reserved pasta water
Instructions
- Begin by cooking the shell pasta according to the package instructions. Remember to reserve 1 cup of the pasta water before draining.
- Heat olive oil in a skillet over medium-high heat. Season the ribeye steak generously with salt and black pepper, then add it to the skillet. Sear for about 3-4 minutes on each side for medium-rare. Once cooked, remove the steak and let it rest.
- In the same skillet, lower the heat slightly and toss in minced garlic and butter. Sauté until the garlic is fragrant and lightly golden.
- Pour in the heavy cream and stir in the Parmesan cheese. Mix until the cheese melts and the sauce becomes smooth.
- Add the drained pasta to the skillet, stirring well to ensure the pasta is coated in the creamy sauce. If needed, incorporate reserved pasta water to reach your desired sauce consistency.
- Chop the steak into bite-sized pieces and fold it gently into the pasta, ensuring every bite is rich with flavor.
- Finish with a sprinkle of freshly chopped parsley and serve immediately.
Notes
To make your meal even more delightful, plate your steak bites and shell pasta with extra Parmesan cheese on top. A side of garlic bread and a fresh salad complements this dish beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian