This is a straightforward homemade version of Applebee’s Shrimp ’N Parmesan Sirloin — it’s got juicy steak, creamy cheesy sauce, and spicy shrimp magic. Perfect for a cozy dinner at home, fast enough for a weeknight treat and fancy enough to feel like you’re celebrating.
Jump to RecipeQuick Summary
- Prep time: 10 mins
- Cook time: 20 mins
- Flavor: creamy, cheesy, slightly spicy
- Great for: cozy nights, holiday vibes, date night
Why I Like This Recipe
Honestly? I was tired, didn’t want takeout, but still wanted something sorta restaurant-y. Threw together steak and shrimp with whatever cheese I had… and damn, it hit. Like, “eat it all straight from the skillet” good. Definitely making this again.
Ingredients
- 2–4 steaks (sirloin or your fave), room temp
- Salt & pepper
- 2 cups heavy cream
- ½ cup grated Parmesan cheese
- 2 Tbsp chopped fresh basil (or dried if you’re Meh)
- 2 Tbsp Old Bay or Cajun seasoning
- ~10 shrimp per person (so 20–40 total)
- 1 Tbsp olive oil
How To Make Shrimp ‘N Parmesan Sirloin
- Cook steak first – get it seared in a hot pan, salt’n’pepper… then lower heat to cook to medium‑rare. Rest covered in foil.
- Parmesan sauce – scrape out pan, heavy cream in saucepan over med‑low, let it simmer till thickish (like ⅔ volume). Stir in Parmesan, basil, salt & pepper.
- Cook shrimp – wipe pan, heat olive oil on med, toss shrimp in Old Bay or Cajun, cook about 5 mins till pink and curled.
- Assemble – plate steak, spoon creamy sauce over, top with shrimp. Pick your sides and enjoy.
Tips for Success
- Let sauce reduce or it stays wodgy.
- Taste sauce before plating—adjust salt.
- Don’t overcrowd shrimp pan—do 2 rounds if needed.
- Rest steak 5 mins so juices chill.
- Use fresh basil if you’ve got it—makes it pop.
Storage and Reheating
- Fridge: keep sauce, shrimp, steak separate in airtight up to 3 days.
- Freezer: not great—shrimp texture goes bleh.
- Reheat: warm steak & shrimp gently in pan, sauce in saucepan stirring so it stays smooth.
FAQs
Yeah. Ribeye, strip, whatever’s on sale. Just adjust cook time.
Not ideal—you’ll lose richness. Maybe half‑and‑half in a pinch.
Sure. 400°F for ~8 mins till pink.
Swap shrimp for mushrooms or chickpeas—still yummy with the sauce.
Use half the Old Bay or switch to paprika.
Common Mistakes and How to Dodge Them
- Sauce too thin → let it bubble longer.
- Shrimp rubbery → don’t overcook, stop once pink.
- Steak not resting → juices run wild—rest it.
- Salt too late → season cream early so flavors meld.
- Burnt bits in pan → wipe it clean before shrimp so shrimp isn’t bitter.
Nutrition Facts (Per Serving)
- Calories: 600 kcal
- Total Fat: 45 g
- Saturated Fat: 25 g
- Cholesterol: 250 mg
- Sodium: 1200 mg
- Total Carbs: 4 g
- Sugars: 2 g
- Protein: 45 g
Shrimp ‘N Parmesan Sirloin Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes600
kcalJuicy sirloin topped with creamy Parmesan sauce and cajun shrimp—a cozy indulgent dinner.
Ingredients
2–4 steaks
Salt & pepper
2 cups heavy cream
½ cup parmesan, grated
2 Tbsp basil, chopped
2 Tbsp Old Bay or Cajun seasoning
20–40 shrimp (10 per person)
1 Tbsp olive oil
Directions
- Season steaks, sear and cook to desired doneness, rest.
- Simmer cream till thick, stir in cheese & basil.
- Cook seasoned shrimp in olive oil till pink.
- Plate steak, top with sauce & shrimp.
Notes
- Use fresh basil for best flavor.
- Don’t skip resting the steak.
- Sauce thickens as it cools—serve right away.
- Cook shrimp in batches if needed to avoid crowding.
