Start by seasoning your steaks generously with salt and black pepper on both sides. Let them sit at room temperature for about 15-20 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil is sizzling, add the steaks. Cook them for about 4-5 minutes on each side for medium-rare.

Transfer the cooked steaks to a plate and cover them to keep warm.

In the same skillet, add another tablespoon of olive oil and toss in the shrimp. Sauté for 2-3 minutes until they’re pink and opaque.

Add the minced garlic to the skillet and cook until fragrant, about 30 seconds.

Pour in the heavy cream and stir well. Let it simmer until it begins thickening slightly. Add the Parmesan cheese, stirring until it melts and makes the sauce creamy. Season with salt and pepper.

Return the steaks to the skillet, spoon the creamy garlic sauce over them, and nestle the shrimp beside the steaks.

Sprinkle chopped parsley over the top and serve hot.