Creamy Lemon Garlic Butter Steak and Shrimp 

Ingredients:
For the Steak and Shrimp:

• 2 ribeye or sirloin steaks (about 1-inch thick)
• 1/2 lb (225g) large shrimp, peeled and deveined
• Salt and black pepper, to taste
• 2 tbsp olive oil, divided
  For the Lemon Garlic Butter Sauce:
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• Juice of 1 lemon (about 2 tbsp)
• Zest of 1 lemon
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
• Fresh parsley, chopped (for garnish)
• Lemon slices (for garnish, optional)
  Instructions:

1. Prepare the Steak and Shrimp:
   o Season the steaks with salt and black pepper on both sides.
   o Season the shrimp lightly with salt and pepper.
2. Cook the Steaks:
   o In a large skillet over medium-high heat, heat 1 tbsp of olive oil. Add the steaks and cook for about 4-5 minutes per side for medium-rare, or until your desired doneness. Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.
3. Cook the Shrimp:
   o In the same skillet, add the remaining 1 tbsp of olive oil. Add the shrimp and cook for about 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
4. Make the Creamy Lemon Garlic Butter Sauce:
   o In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
   o Stir in the heavy cream, lemon juice, and lemon zest, bringing the mixture to a simmer.
   o Add the Parmesan cheese and Italian seasoning, stirring until the sauce is smooth and slightly thickened, about 3-4 minutes. Season with additional salt and pepper to taste.
5. Combine and Serve:
   o Slice the rested steaks and return them to the skillet with the cooked shrimp, spooning the creamy lemon garlic butter sauce over the top.
   o Garnish with chopped fresh parsley and lemon slices for a bright finish.
6. Pairing:
   o Serve this creamy lemon garlic butter steak and shrim