Surf and Turf
45 minutes

Keto Shrimp Scampi

Rosemary Seared Filet Mignon


Keto Shrimp Scampi (Surf)

  • Watch the tutorial below to see me make the shrimp scampi

  • Heat a medium skillet to medium heat

  • Add olive oil, shallots and garlic to a pan and cook until translucent (~3 minutes)

  • Add Pinot Grigio, salted butter, and lemon juice to the pan and allow to reduce by half (~5)

  • Add parsley, red pepper flakes, sea salt, and black pepper and stir. 

  • Add in the shrimp and cook until pink (~3 minutes). Remove the pan from the heat.

Rosemary Filet Mignon (Turf)

  • Remove your steaks from the refrigerator about 30 minutes prior to cooking. This will allow them to cook evenly. 

  • Pre-heat your oven to 400 degrees

  • Pre-heat a cast iron skillet for 5-10 minutes on medium-high heat. You'll know that the pan is ready when you place a droplet of water into it and it quickly "dances" around the pan

  • Season both sides of the steaks with the salt and pepper

  • Add the olive oil to the cast iron pan. It should heat in less than a minute. You can tell that the oil is heated by stepping back away from the stove and looking for a light rising smoke above the pan. 

  • Add the steaks & rosemary sprigs to the center of the cast iron pan. I placed my steaks next to each other and simply laid the rosemary in the small space in the middle. 

  • Set a timer & sear the steaks for 2 minutes per side

  • Add a tbsp of butter to the top of each steak. Place the cast iron pan with the steaks, rosemary, and butter into the oven

  • Cook the steaks until it reaches your desired level of doneness (see the post notes). Mine took 5 minutes. 

  • Remove the cast iron pan from the oven and place the steaks on a plate. Lightly cover the plate with the steaks with foil and allow the meat to rest for 5 minutes

  • Plate the steaks when you are ready to eat and top them with the shrimp scampi. 

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