Dinner for 2: Ligher Surf and Turf Creole Pasta

I’m a complete carnivore.

There’s pretty much one thing in life that I can’t give up and that’s meat.
I could never be a vegetarian…because first of all I have no willpower and second of all I really like steak…and bacon…and more bacon…
I will even give up booze before a juicy piece of steak…and knowing that I’m European and vodka runs in my blood that says a lot…
We make steak at least once a week so today I decided to make a little twist on surf and turf.
It all starts with a beautiful, marble piece of beef tenderloin. Then you add some light shrimp. Then you rub it all with some spicy creole seasoning. And then you serve it over some noodles swimming in a light creamy “alfredo” sauce. Add some peppers, tomatoes and onions to the mix. And there you have it: surf and turf!
I made the sauce with fat-free skim evaporated milk and some rose wine and yet it tasted heavenly. Thick, rich, and creamy! I didn’t miss the butter and cream at all! The directions look quite long but don’t worry the whole process is pretty simple and really it will take about 30mins to prepare…from start to finish 🙂 and your loved one will be quite impressed!
Surf and Turf Creole Pasta
Serves: 2
1 tbsp light butter, divided use
2 tbsp EVOO, divided use
Creole seasoning
2 8oz beef tenderloin
12 jumbo shrimps
1 orange pepper, sliced
1/2 small red onion, thinly sliced
2 garlic cloves, minced
1 tomato, diced
1/4 cup rose wine (or white)
3/4 cup reduced sodium chicken stock (more if needed)
1/3 cup fat-free skim evaporated milk
2 tsp cornstarch
2 tsp water
1/4 cup shredded parmesan
4oz linguine, cooked according to package directions
Salt and pepper to taste
Chopped parsley
Preheat oven to 425F.
In a heavy (deep) skillet over high heat melt 1/2 tbsp butter and 1 tbsp oil. Sprinkle the steak with creole seasoning. Once the pan is hot, add the steak, pressing it down. Cook for 1min per side then transfer to a baking dish and bake for 6 to 10 mins depending on how thick your steak is and how well you want it cooked. I like mine medium rare so it took about 7mins. In the same skillet add 1/2 tbsp of oil and remaining butter. While butter is melting season the shrimp with creole seasoning. Add the shrimp to the hot pan and cook until browned on both sides. Remove to a plate. Turn the heat
down to medium and add the remaining oil to the pan then add the pepper and onions. Let them cook for 3mins then add the garlic and cook for another 30seconds. Remove to a plate. Add the wine and chicken broth stirring to get the brown bits on the bottom of the pan and let it reduce for about 4mins. Add the evaporated milk, stirring constantly, and let it cook for 3mins. In a small bowl whisk to cornstarch and water until cornstarch is completely dissolved. Turn the heat down to low and add the cornstarch mixture to the evaporated milk sauce stirring constantly. If too thick add some more milk until desired consistency is achieved. Turn the heat off, then add the parmesan cheese. Taste for seasoning and adjust accordingly.Once cheese is melted, stir in the cooked noodles and peppers and onions. Transfer the pasta to a plate and top with diced tomatoes, shrimp, steak and chopped parsley. Enjoy!
Inspired by: PioneerWoman



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