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–+ servings
Blackened Steak Scampi

Blackened Steak Scampi

Savor the bold flavors of Blackened Steak Scampi with smoky ribeye and garlicky shrimp in a buttery sauce. Perfect for any occasion, easy to make.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 ribeye steaks
  • 2 tablespoons blackening seasoning
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 cup white wine

Equipment

  • Cast-iron skillet
  • Cutting board
  • Knife
  • Meat thermometer optional
  • Serving plates

Method
 

  1. Rub the ribeye steaks with blackening seasoning, salt, and pepper.
  2. Heat olive oil in a cast-iron skillet over high heat until smoking.
  3. Add steaks to the skillet and sear for 4-5 minutes per side for medium-rare.
  4. Remove steaks and let them rest on a cutting board.
  5. In the same skillet, melt butter over medium heat.
  6. Add minced garlic and sauté until fragrant.
  7. Toss in the shrimp and cook until they turn pink (about 2-3 minutes).
  8. Pour in white wine and lemon juice; let it simmer for another 2-3 minutes.
  9. Slice the rested steaks against the grain and arrange on plates.
  10. Top steaks with shrimp scampi and drizzle buttery sauce over everything.
  11. Garnish with fresh parsley.

Nutrition

Calories: 500kcalCarbohydrates: 10gProtein: 35gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

For an extra burst of flavor, add a pinch of red pepper flakes to the shrimp scampi.
Feel free to substitute ribeye with sirloin or filet mignon and shrimp with scallops or chicken.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid drying out.
Make sure your skillet is very hot for the best blackened crust on the steak.
Adjust the amount of blackening seasoning according to your spice preference.
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