Surf and Turf Garlic Noodles

Surf and Turf Garlic Noodles are my ultimate indulgence when I want bold flavor, buttery richness, and a plate that looks (and tastes) like it came from a high-end bistro. I pair tender, seared steak and juicy garlic shrimp with savory, umami-loaded noodles tossed in a rich, buttery sauce. It’s the perfect blend of comfort food and restaurant-worthy elegance—all made right at home.

Why You’ll Love This Recipe

I love how this dish delivers the best of both worlds: hearty steak and succulent shrimp, all tied together with deeply flavored garlic noodles. It’s quick enough for a special weeknight dinner but impressive enough for guests. The garlicky sauce clings to the noodles beautifully, and the Parmesan adds just the right amount of richness. It’s one of those dishes that hits every note—salty, savory, buttery, and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Garlic Noodles:

• 8 oz spaghetti or egg noodles
• 4 tbsp unsalted butter
• 6 cloves garlic, minced
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce (optional, but adds depth)
• 1 tbsp brown sugar
• 1/4 cup chicken broth (or reserved pasta water)
• 2 tbsp grated Parmesan cheese
• 2 green onions, chopped
• Pinch of red pepper flakes (optional)

For the Surf & Turf:

• 2 ribeye or sirloin steaks (about 8 oz each)
• 1/2 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and black pepper, to taste
• 1 tsp paprika
• 1 tsp garlic powder
• Lemon wedges, for serving

Directions

1. Cook the noodles

I bring a large pot of salted water to a boil and cook the noodles until al dente, according to the package. I drain them, saving 1/4 cup of the pasta water for the sauce, and set them aside.

2. Prepare the steak

I pat the steaks dry, then season generously with salt, black pepper, paprika, and garlic powder.
In a skillet over medium-high heat, I melt 1 tbsp of butter with 1 tbsp of olive oil.
I cook the steaks for about 3–4 minutes per side (for medium-rare), then let them rest for 5 minutes before slicing thinly against the grain.

3. Cook the shrimp

In the same skillet, I add the remaining olive oil and butter.
I season the shrimp with salt, pepper, and a little paprika, then cook them for 1–2 minutes per side until pink and opaque. I remove them and set them aside.

4. Make the garlic noodles

In a clean skillet or large pan, I melt 4 tbsp of butter.
I add the minced garlic and cook for about 1 minute, just until fragrant.
Then I stir in soy sauce, oyster sauce, fish sauce (if using), brown sugar, and the chicken broth or pasta water.
I toss the noodles into the pan and stir to coat them evenly in the sauce.
Finally, I add in the grated Parmesan cheese and green onions, tossing everything together until it’s well combined.

5. Assemble

I plate the garlic noodles first, then top them with sliced steak and shrimp.
To finish, I sprinkle on more green onions, Parmesan, and give everything a generous squeeze of lemon juice.

Servings and timing

This recipe serves 2 very generously, or 3–4 with smaller portions.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• I sometimes use lobster tails or scallops instead of shrimp for an even fancier surf and turf.
• If I’m short on time, I use pre-cooked shrimp and just sear them quickly with butter and garlic.
• I swap out the spaghetti for ramen or udon noodles when I want more chew.
• For a spicy twist, I add sriracha or chili crisp to the noodle sauce.
• If I want more veggies, I toss in sautéed mushrooms or baby spinach right into the noodles.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I add a splash of water or broth and warm everything gently in a skillet over medium heat. I try not to microwave the steak or shrimp, as they can become rubbery—reheating on the stove keeps the texture just right.

FAQs

Can I make this ahead of time?

I like to prep the components separately—cook the noodles and sauce ahead, then sear the steak and shrimp just before serving for the best texture and flavor.

What’s the best cut of steak for this recipe?

I prefer ribeye for its richness, but sirloin is leaner and still flavorful. Flank steak also works well if sliced thinly.

Do I have to use fish sauce?

No, it’s optional. I like the extra depth it brings, but the noodles are still delicious without it.

Can I make this dairy-free?

Yes, I use plant-based butter and skip the Parmesan—or use a dairy-free alternative. The flavor is still fantastic.

How do I keep the shrimp from overcooking?

I watch them closely and only cook 1–2 minutes per side. As soon as they turn pink and opaque, I take them off the heat.

Conclusion

Surf and Turf Garlic Noodles are one of those meals that feel like a splurge but are surprisingly easy to make. With juicy steak, tender shrimp, and deeply flavorful noodles, every bite is pure comfort with a touch of elegance. Whether I’m cooking for a special dinner or just treating myself, this dish always delivers.

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