Season swordfish steaks on both sides with Kosher salt and freshly ground black pepper.
Season the shrimp on both sides with Kosher salt and black pepper. Heat EVOO in a large skillet over medium-high heat. Use tongs to remove shrimp to a cutting board, allow to cool slightly, then chop into bite size pieces.
Preheat Thomas Keller Insignia Sauté Pan over medium-high heat. Add neutral oil. When the oil shimmers, carefully add the seasoned swordfish steaks then cook.
Garnish with additional chopped parsley, then serve immediately!