Cook the pasta in salted boiling water until al dente. Reserve about 1/4 cup of pasta water, then drain and set aside

Season steak and shrimp with salt.
Heat olive oil in a skillet over medium-high heat. Sear steak for about 2 minutes per side (depending on how thick your steak is) until browned. Optional, but you can add 2 tbsp of butter, fresh herbs (rosemary and thyme) and base your steak in the melted butter. Remove and set aside.

In the same pan, add a little more oil if needed. Cook shrimp 1–2 mins per side until pink and opaque. Set aside with the steak. If your shrimp is cooked it should no longer be translucent on the inside !

Lower heat to medium. Add oil if needed then shallots, and garlic. Sauté 1–2 mins until fragrant and translucent. Stir in the cream and Italian seasoning. Simmer for 2–3 minutes until slightly thickened. Add a splash of reserved pasta water if it’s too thick.

Return steak and shrimp to the pan. Add cooked pasta and toss everything together. Adjust seasoning with salt and pepper.

Enjoy !