8 oz fettuccine pasta
1 lb shrimp, peeled and deveined
1 lb flank steak, sliced thin
3 tbsp olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
½ cup heavy cream
1 cup fresh basil, chopped
Salt and pepper to taste
Grated Parmesan for serving
Directions:
Cook fettuccine according to package instructions. Drain and set aside.
In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the flank steak and cook for 3-4 minutes per side until browned. Remove and set aside.
In the same skillet, add the remaining olive oil and garlic. Sauté for 1 minute before adding the shrimp and cherry tomatoes. Cook until shrimp are pink, about 3-4 minutes.
Stir in the heavy cream and basil, seasoning with salt and pepper. Mix in the cooked fettuccine and steak until well combined
