Start with the shrimp. Toss them into a bowl and season with paprika, complete seasoning, black pepper, Italian seasoning, salt, and that little pinch of sazon. Mix it around with your hands or a spoon. Set it aside and don’t overthink it.

Now the steak. Rub a little olive oil on both sides so the seasoning actually sticks. Sprinkle on salt, pepper, Italian seasoning, and complete seasoning. Both sides matter here. Rub it in and let it sit while your pan heats up.

For the garlic butter, grab a small bowl and mash together the softened butter, garlic, thyme, and parsley. It should look kind of uneven and messy. That’s fine. Better, actually.

Heat your skillet over medium-high heat. Add about a teaspoon of the garlic butter and let it melt. Once it starts smelling really good like, you notice it add the shrimp and lay the steak right next to them. You want an immediate sizzle. If you don’t hear it, the pan wasn’t hot enough. Been there.

Because the steak is thin, it only needs about a minute per side. Don’t walk away. Flip everything, then spoon some of that garlic butter over the top. This is the part where it starts looking legit.

Add the rest of the garlic butter and let everything finish cooking. The shrimp should be pink and juicy, not stiff. The steak should still feel tender when you press it.