Surf and Turf Garlic Noodles

These Surf and Turf Garlic Noodles bring restaurant-quality flavor right to my kitchen. Rich, buttery garlic noodles are tossed in a savory umami sauce and topped with juicy ribeye steak and tender shrimp. It’s the kind of dish I love to pull together when I want something impressive but still crave-worthy and comforting.

Why I Love This Recipe

I love how this dish combines the best of land and sea—perfectly seared steak and plump, garlicky shrimp—served over a bed of noodles that are packed with bold flavor. The garlic butter sauce is loaded with soy, oyster, and fish sauce for a deep, umami punch, balanced with a touch of sweetness from brown sugar and richness from Parmesan. It’s indulgent, satisfying, and always a crowd-pleaser when I make it for guests or date nights at home.

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)
• 2 tbsp grated Parmesan cheese
• 1 tbsp brown sugar
• 1/4 cup chicken broth (or pasta water)
• 2 green onions, chopped
• Pinch of red pepper flakes (optional)

For the Surf & Turf

• 2 ribeye steaks (about 8 oz each) or sirloin
• 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. I make sure to reserve about 1/4 cup of pasta water before draining. Then I set the noodles aside.

2. Prepare the Steak
I pat the steaks dry and season them generously with salt, pepper, paprika, and garlic powder. In a skillet, I heat 1 tablespoon of olive oil with 1 tablespoon of butter over medium-high heat, then sear the steaks for 3 to 4 minutes per side for medium-rare. After they’re done, I let them rest for 5 minutes before slicing thinly against the grain.

3. Cook the Shrimp
In the same skillet, I add another tablespoon of olive oil and butter. I season the shrimp with salt, pepper, and a little paprika, then cook them for 1 to 2 minutes per side until they’re pink and opaque. Once cooked, I remove them and set them aside.

4. Make the Garlic Noodles
In a clean skillet or large pan, I melt 4 tablespoons of butter and add the minced garlic, cooking it for about a minute until it’s fragrant. I stir in the soy sauce, oyster sauce, fish sauce (if I’m using it), brown sugar, and chicken broth or reserved pasta water. Then I toss the cooked noodles in the sauce until they’re fully coated. I stir in the Parmesan cheese and green onions at the end.

5. Assemble
I plate the garlic noodles first, then top them with the sliced steak and shrimp. For garnish, I add extra green onions, a little more Parmesan, and a squeeze of fresh lemon juice.

Servings and Timing

This recipe serves 2 to 3 people generously as a main dish.
It takes about 15 minutes of prep and 25 to 30 minutes of cooking time, so the total time is around 40 to 45 minutes.

Variations

• Chicken Instead of Steak: I’ve used grilled chicken breast or thighs when I’m out of steak.
• Scallops Instead of Shrimp: Seared scallops make an elegant swap for the shrimp.
• Add Veggies: I sometimes toss in sautéed mushrooms or spinach for an extra layer of flavor and texture.
• Spicy Kick: A drizzle of sriracha or a spoonful of chili crisp adds a nice heat.
• Asian Greens: I’ve stirred in baby bok choy or snow peas for more crunch and freshness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, I warm everything in a skillet over medium-low heat with a splash of broth or water to loosen the sauce. I avoid using the microwave if possible so the steak and shrimp don’t overcook.

FAQs

Can I make this with other types of noodles?

Yes, I’ve used ramen, rice noodles, and even linguine. Egg noodles are my favorite for their chewy texture.

Do I need to use fish sauce?

Not necessarily—it adds depth, but I’ve skipped it before and the noodles are still flavorful. I just adjust with a little extra soy or oyster sauce.

What cut of steak works best?

Ribeye gives the most flavor, but sirloin or New York strip works great too. I just make sure it’s well-seasoned and not overcooked.

Can I make this dish in advance?

I don’t recommend cooking the steak and shrimp too far ahead, but I’ve made the noodles and sauce ahead of time and reheated them before assembling.

Is this dish spicy?

Only mildly so, if I add the red pepper flakes. It’s easy to adjust the spice level or leave it out completely.

Conclusion

Surf and Turf Garlic Noodles are a bold, savory treat that brings the steakhouse and seafood boil vibes straight into one dish. The garlicky, buttery noodles are indulgent on their own, but when I top them with juicy steak and tender shrimp, it turns into a restaurant-level meal I’m proud to serve. Whether it’s for a cozy night in or an impressive dinner, this recipe always hits the spot.

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