I make this when I want dinner to feel a little extra without turning my kitchen into a full-blown reality show. It looks fancy, but it’s mostly just good timing and a little confidence.
The first time I made steak and shrimp together, I was fully prepared to overcook at least one of them, because apparently I enjoy culinary suspense. Somehow, this version came out like a restaurant dinner that didn’t require a second mortgage.
The sauce pulls everything together, and the roasted asparagus with tomatoes keeps the whole plate from feeling too heavy or too smug. It’s rich, bright, and just dramatic enough to be worth making again.
Steak & Shrimp With Sauce And Roasted Asparagus With Tomatoes
EQUIPMENT (PAID LINKS)
- Sheet pan
- Aluminum foil
- Oven
- Small bowls
- Measuring cup
Ingredients
- 2 beef steaks
- 1 tablespoon seafood seasoning
- 1 tablespoon neutral oil
- 12 breaded butterflied shrimp
- 1 bunch asparagus trimmed
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt
- ⅓ cup pistachios chopped
- 1 pint grape tomatoes
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 cup yellow onion diced
- 1 cup seafood stock
- ¼ cup sherry wine
- 1 cup lobster bisque
Instructions
- Preheat Oven: Preheat the oven to 425°F. Line a sheet pan with foil so it is ready for the shrimp and asparagus.
- Season Steaks: Pat the steaks dry and season both sides with the seafood seasoning.
- Sear Steaks: Heat the neutral oil in a large skillet over medium-high heat. Add the steaks and cook for 3 to 4 minutes per side, or until browned and cooked to your preferred doneness. Transfer the steaks to a plate and let them rest.
- Bake Shrimp: Arrange the breaded butterflied shrimp on one side of the prepared sheet pan in a single layer. Bake for 6 to 8 minutes, or until hot and crispy.
- Prepare Asparagus: Place the trimmed asparagus on the other side of the sheet pan or on a second foil-lined pan. Drizzle with 1 tablespoon of the olive oil and sprinkle with the kosher salt. Toss to coat and spread into an even layer.
- Roast Asparagus: Roast the asparagus at 425°F for 8 to 10 minutes, until tender-crisp.
- Chop Pistachios: While the asparagus roasts, roughly chop the pistachios if they are not already chopped.
- Top Vegetables: Remove the asparagus from the oven and transfer it to a serving plate if needed. Add the grape tomatoes and chopped pistachios over the asparagus.
- Add Lemon Finish: Sprinkle the lemon zest over the vegetables, drizzle with the lemon juice, and finish with the remaining 1 tablespoon olive oil.
- Cook Onion: Return to the skillet with the steak drippings and place it over medium heat. Add the diced yellow onion and cook for 3 to 4 minutes, stirring often, until softened.
- Deglaze Pan: Pour in the seafood stock and sherry wine. Stir and scrape up the browned bits from the bottom of the skillet. Let the mixture simmer for about 2 minutes.
- Finish Sauce: Add the lobster bisque and stir until smooth. Simmer over medium-low heat for 3 to 5 minutes, until warmed through and slightly thickened.
- Plate Dinner: Serve the steaks whole or sliced, spoon the sauce over the top, and plate with the crispy shrimp and roasted asparagus with tomatoes. Serve right away.
Video Recipe
Steak & Shrimp With Sauce And Roasted Asparagus With Tomatoes Tips, Tricks, And Lazy Genius Moves
A few tiny moves make this whole dinner way easier. This is the stuff you learn after making it enough times to get cocky.
Don’t pick high-maintenance steaks
I’ve made this with everything from strip steaks to ribeyes, and the truth is a good steak beats an expensive steak you accidentally bully in the pan. Go with a cut you already know how to cook, because this is dinner, not a televised redemption arc.
Let the steak sit out for a bit
If your steak is ice-cold from the fridge, it cooks unevenly and then acts like that was your fault. Let it sit at room temp for about 20 to 30 minutes before cooking, because cold steak in a hot pan is a very rude way to start a relationship.
Pat the steak dry like you mean it
If the surface is wet, you are steaming it, not searing it, and nobody ordered sad gray beef. I always blot it really well with paper towels because moisture is the enemy of that pretty crust everyone brags about.
Use the shrimp that make your life easier
If you can find breaded butterfly shrimp in the freezer section, grab them and keep moving. This is one of those places where convenience wins, because I love a homemade moment, but not when frozen shrimp are already doing the job just fine.
Don’t overthink the sauce
The sauce sounds fancy, but it’s basically a pan sauce with a little attitude. If you can’t find lobster bisque, a creamy seafood soup or even a rich crab soup can work in a pinch, and once it hits the skillet with the steak drippings, everybody suddenly gets a lot more impressive.
Sherry is great, but not worth a special trip
If you have sherry, use it. If not, a splash of dry white wine works, and if that’s also not happening, just use a little extra seafood stock because I refuse to let one missing bottle turn dinner into a personal crisis.
The asparagus does not need your constant supervision
Roasted asparagus goes from perfect to floppy faster than it should, so start checking it early. I like it tender with a little snap left, because mushy asparagus has the same energy as overcooked green beans at a church potluck.
Tomatoes go on late for a reason
I like adding the tomatoes after roasting or right at the end so they stay bright and juicy instead of collapsing into a hot mess. You want them warmed, not obliterated, because there’s a difference between roasted and emotionally defeated.
Pistachios are nice, but not sacred
If you’re out of pistachios, chopped almonds, pecans, or even walnuts can step in without ruining dinner. The point is to get a little crunch on the plate, and I promise the pistachio police are not coming to your house.
Lemon fixes almost everything
If the dish tastes rich but a little flat, add more lemon juice right before serving. That little bit of acid wakes everything up fast, and half the time “needs something” just means “needs lemon” and we all know it.
Cook the shrimp and asparagus together if you’re feeling efficient
If your sheet pan is big enough, absolutely use one pan and save yourself some cleanup. I do this whenever possible because washing fewer dishes is one of my core values as a home cook.
Don’t crowd the skillet
If the steaks are packed in too tight, they won’t sear well and you’ll miss out on those flavorful browned bits for the sauce. Give them space, because a crowded pan is just a steam room with delusions of grandeur.
Rest the steak even when you’re hungry
Yes, I know the shrimp are ready, the sauce smells amazing, and suddenly patience feels fake. Still, let the steak rest a few minutes before slicing because cutting into it too soon is how all the good juices end up anywhere except your dinner.
Make-ahead moves that actually help
You can trim the asparagus, chop the onion, zest the lemon, and chop the pistachios earlier in the day so dinner comes together faster later. This is my favorite trick when I want the meal to feel impressive but also don’t want to cook like I’m competing for prize money.
Leftovers are best handled with low expectations and low heat
The steak and sauce reheat best gently on the stove or in short microwave bursts, but the shrimp are much better in the oven or air fryer if you want them crisp again. Microwaved breaded shrimp are technically still food, but let’s not pretend they’re thriving.
This is a great “fake fancy” dinner
This is the meal I make when I want people to think I really pulled something off, even if I cut every possible corner behind the scenes. A smart shortcut is not cheating—it’s called experience, and I have earned that smugness.
