Shrimp ‘N Parmesan Sirloin Recipe

This indulgent Shrimp ‘N Parmesan Sirloin is a steakhouse classic as well as being surprisingly easy to make at home! Reducing the heavy cream creates a naturally thick sauce without flour, which along with the salty Parmesan cheese adds a luxurious, velvety finish to the steak and shrimp that is so satisfying for a special occasion dinner.

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Shrimp ‘N Parmesan Sirloin Recipe Ingredients

• The Steak:
  • 2–4 sirloin steaks (or ribeye/filet), room temperature
  • Salt and freshly cracked black pepper
  • 1 Tbsp olive oil (for searing)
• The Parmesan Cream Sauce:
  • 2 cups heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 Tbsp chopped fresh basil
  • Salt and pepper to taste
• The Shrimp:
  • 20–40 medium shrimp (peeled, deveined, tails on or off)
  • 2 Tbsp Old Bay or Cajun seasoning
  • 1 Tbsp olive oil

How To Make Shrimp ‘N Parmesan Sirloin Recipe

1. Sear the steak: Season the room-temperature steaks generously with salt and pepper on both sides. Heat a large skillet (cast iron is best) over high heat with a drizzle of oil until smoking. Sear the steaks for 3-4 minutes per side until a deep crust forms. Lower the heat slightly and cook until they reach your desired doneness (130°F for medium-rare). Transfer to a plate, cover loosely with foil, and let them rest for 10 minutes.
2. Make the sauce: While the steak rests, pour the heavy cream into a small saucepan over medium-low heat. Let it simmer gently (do not boil aggressively) until it reduces by about one-third and thickens enough to coat the back of a spoon. This takes about 8-10 minutes. Remove from heat and whisk in the Parmesan cheese, fresh basil, salt, and pepper until smooth and melted.
3. Cook the shrimp: Wipe out the steak skillet (or use a clean one). Heat 1 tablespoon of olive oil over medium heat. Toss the shrimp in the Old Bay or Cajun seasoning until coated. Sauté the shrimp for about 2-3 minutes per side until they are pink, opaque, and curled into a ‘C’ shape.
4. Assemble: Place a rested steak on each plate. Spoon a generous amount of the warm Parmesan cream sauce over the steak. Top with the spiced shrimp. Serve immediately.

Recipe Tips

• Room Temp Steaks: Take your steaks out of the fridge 30 minutes before cooking! Cold steak cooks unevenly and seizes up in the pan, resulting in tough meat.
• The Reduction Rule: Be patient with the cream sauce. You are reducing the water content to thicken it naturally. If you rush it with high heat, the cream can scorch or curdle. It should bubble lazily.
• Shrimp Timing: Shrimp cook incredibly fast. Watch them closely—as soon as they turn pink and opaque, pull them off the heat! Overcooked shrimp are rubbery and tough.
• Grate Your Own: As always, grate the Parmesan cheese from a block! The pre-shredded stuff has anti-caking agents that will make your cream sauce gritty instead of silky smooth.

What To Serve With Shrimp ‘N Parmesan Sirloin Recipe?

This Shrimp ‘N Parmesan Sirloin Recipe is a rich, protein-heavy “Surf and Turf” that needs a sturdy side! A classic Baked Potato loaded with butter and sour cream is the traditional steakhouse choice. For something green, Roasted Asparagus or Sautéed Spinach with garlic works perfectly to cut through the heavy cream sauce! To drink, a bold Cabernet Sauvignon stands up to the steak, or a rich, buttery Chardonnay complements the shrimp and cream sauce beautifully.

How To Store Shrimp ‘N Parmesan Sirloin Recipe

• Refrigerate: Store the steak, shrimp, and sauce in separate containers for up to 3 days. The sauce will thicken into a solid paste in the fridge.
• Reheat: Gently reheat the sauce on the stove with a splash of milk to loosen it up. Reheat the steak and shrimp in a hot skillet for just a minute or two—don’t microwave them, or the steak will overcook and the shrimp will get rubbery!
• Freeze: Do not freeze the cream sauce; it will separate. The steak and shrimp can be frozen, but fresh is always best for this dish.

Shrimp ‘N Parmesan Sirloin Recipe Nutrition Facts

• Calories: 850 kcal
• Fat: 55g
• Carbohydrates: 5g
• Protein: 65g

Nutrition information is estimated per serving.

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