Preparation Steps

• Cook linguine pasta according to package directions. Drain, reserving about 1 cup of pasta water. Set aside.
• While the pasta is cooking, season the steak cubes with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add steak and cook until browned on all sides, about 3-5 minutes. Remove steak from skillet and set aside.
• Add butter to the same skillet. Once melted, add minced garlic and red pepper flakes. Cook for about 30 seconds until fragrant.
• Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside with the steak.
• Pour chicken broth into the skillet and scrape up any browned bits from the bottom. Bring to a simmer.
• Stir in heavy cream and Parmesan cheese. Cook, stirring, until the sauce thickens slightly, about 2-3 minutes.
• Add the cooked steak and shrimp back into the skillet with the sauce. Stir to combine.
• Add the drained linguine to the skillet. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
• Season with additional salt and pepper to taste.
• Serve immediately, garnished with fresh chopped parsley.