Step-by-step instructions
- Preheat the smoker: Set your smoker to 225°F (107°C). Season the ribeye steak generously with salt and pepper.
- Smoke the steak: Place the ribeye in the smoker and let it cook for about 1 to 1.5 hours, checking until it reaches your desired doneness.
- Cook the fettuccine: While the steak is smoking, bring a pot of salted water to a boil and cook the fettuccine according to the package instructions. Drain and set aside.
- Sauté garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until it becomes fragrant, about a minute.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet. Cook them until they turn pink and opaque, which should take about 3-4 minutes.
- Make the Alfredo sauce: Pour in the heavy cream; allow it to simmer. Stir in the grated Parmesan cheese until everything is melted and smooth. Season with salt and pepper to taste.
- Combine pasta and sauce: Toss the cooked fettuccine in the shrimp Alfredo sauce until well coated.
- Serve: Slice the smoked ribeye and plate it with the shrimp Alfredo on the side. Garnish with chopped parsley for a fresh touch.
Best ways to enjoy it
This dish shines on its own, but you can elevate your dining experience by serving it with a simple arugula salad drizzled with lemon vinaigrette. A crisp white wine or a light-bodied red pairs beautifully, enhancing the flavors without overpowering them. For a cozy feel, consider adding garlic bread for those who love to soak up the creamy sauce.
Storage and reheating tips
To keep your leftovers fresh, store the smoked ribeye and shrimp Alfredo separately in airtight containers in the refrigerator. The ribeye should stay good for 3-4 days, while the shrimp pasta lasts about 2-3 days. When reheating, gently warm the pasta in a skillet over low heat, adding a splash of cream to revive its lusciousness. Ideally, consume leftovers within the stipulated time for safety and taste.
Helpful cooking tips
To up your cooking game, remember:
- Temperature matters: Use a meat thermometer to ensure your ribeye is cooked perfectly—130°F for medium-rare and 150°F for medium.
- Rest your meat: Allow the smoked ribeye to rest for about 10 minutes before slicing. This helps retain its juices.
- Creamy sauce secrets: Choose heavy cream for the richest flavor, and grate your Parmesan fresh for the best melt and taste.
Creative twists
If you’re up for experimentation, consider these variations:
- Spice it up: Add a pinch of red pepper flakes to the Alfredo sauce for a spicy kick.
- Vegetarian option: Swap shrimp for sautéed mushrooms and broccoli for a tasty vegetarian alternative.
- Cheese lovers: Incorporate additional cheeses like mozzarella or gouda for a unique flavor profile.
FAQs
How long does this dish take to prepare?
Preparation and cooking time is approximately 2 to 2.5 hours, primarily due to smoking the ribeye.
Can I use frozen shrimp?
Absolutely! Just ensure they are fully thawed and deveined before cooking. Heat them in the skillet until they’re pink and cooked through.
Is this dish kid-friendly?
Yes! The creamy pasta and flavorful steak appeal to many kids’ tastes. Plus, you can adjust seasonings to make it milder for younger palates.
What wine pairs best with this meal?
A chilled Chardonnay or a light Pinot Noir complements the flavors beautifully, enhancing the overall dining experience.
By following these tips and insights, you’ll not only master this dish but also impress your guests with a delightful culinary creation that combines the best of both worlds: smoked meat and creamy pasta. Enjoy every bite!
