½ lb. linguine
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp minced garlic
¼ tsp red pepper flakes
½ lb. jumbo shrimp (or size of your choice), peeled and deveined
⅛ tsp salt
⅛ tsp pepper
⅓ cup white wine or chicken broth
3 Tbsp lemon juice
3 Tbsp finely chopped parsley, plus more for garnish
Garlic Butter Steak
½ lb. NY Strip Steak
½ tsp coarse salt
⅛ tsp black pepper
½ Tbsp oil (I recommend an oil with a higher smoke point like avocado, coconut, or canola)
1 Tbsp unsalted butter
½ tsp minced garlic
Add linguine to a large pot of salted boiling water and let cook until al dente, about 7 minutes. Drain well.
While pasta is cooking, add butter and olive oil to a large skillet over medium heat. Add garlic and red pepper flakes and cook for one minute.
Add shrimp, salt, and pepper to pan and cook, stirring frequently, until shrimp are cooked through and pink, about 5 minutes. Remove shrimp to a plate and set aside.
Stir in white wine (or chicken broth) and lemon juice and cook for 1 minute. Remove skillet from heat and stir in parsley. Add linguine and shrimp back to skillet and toss to coat in sauce.
Divide between two plates or bowls and top with sliced steak. Sprinkle on additional chopped parsley.
Garlic Butter Steak
Heat a large cast iron pan over high heat and sprinkle steak with salt and pepper. When pan is hot, brush steak lightly with oil.
Place steak in pan and cook for about 3-4 minutes on each side, until cooked to desire doneness (should be about 135 degrees for medium rare and 140 degrees for medium).
While steak is cooking, mix butter and garlic together in a small bowl.
Top steak with garlic butter and let it rest for about 5 minutes before slicing (be sure to slice against the grain).

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce