Ingredients (Serves 2–3)

For the steak
• 2 beef steaks (sirloin, ribeye, or filet)
• Salt & black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves, crushed
• Fresh thyme or rosemary (optional)

For the shrimp
• 12–16 large shrimp, peeled & deveined
• 1 tbsp olive oil or butter
• 1 tsp paprika (or smoked paprika)
• ½ tsp garlic powder
• Salt & pepper

For the pasta
• 250 g spaghetti or linguine
• Salt (for pasta water)

For the sauce & veggies
• 3 tbsp butter
• 3 garlic cloves, minced
• ½ cup pasta cooking water
• 60 g fresh spinach
• ½ cup roasted or sautéed red peppers (optional)
• 2 tbsp grated Parmesan
• Chili flakes (optional)
• Fresh parsley, chopped

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Instructions
1. Cook the pasta
Boil pasta in salted water until al dente.
Reserve ½ cup pasta water, then drain.
2. Cook the steak
Season steak with salt and pepper.
Heat a pan over high heat with olive oil.
Sear steak 3–4 minutes per side (medium-rare).
Add butter, garlic, and herbs; baste for 1 minute.
Rest steak 5 minutes, then slice.
3. Cook the shrimp
Season shrimp with paprika, garlic powder, salt, and pepper.
In the same pan, cook shrimp 1½–2 minutes per side until golden.
Remove and set aside.
4. Make the garlic butter pasta
Lower heat, add butter and garlic to the pan.
Add pasta water and stir to create a light sauce.
Toss in pasta, spinach, red peppers, and Parmesan.
Cook until spinach wilts and pasta is glossy.
5. Assemble
Plate pasta first.
Top with shrimp and sliced steak.
Finish with parsley, chili flakes, and extra butter if desired.