Surf and Turf Garlic Noodles
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I first made these Surf and Turf Garlic Noodles on a rainy weeknight when I wanted something indulgent but not fussy. Think buttery, garlicky noodles coated in a savory Asian-style sauce, topped with thin slices of seared steak and a handful of quick-cooked shrimp — rich enough for a date-night, quick enough for a weeknight. If you’re the kind of cook who likes one-pan finishes and bold, umami flavors, this recipe will become a go-to. For more surf-and-turf inspiration and plating ideas, see this surf-and-turf guide.
Why you’ll love this dish
This surf-and-turf twist on garlic noodles balances two big cravings: comforting pasta and a restaurant-worthy steak-and-shrimp combo. It’s fast — about 30 minutes start to finish — and hits salty, buttery, garlicky, and slightly sweet notes thanks to soy, oyster sauce and a touch of brown sugar. You can scale it up for guests or strip it down for a solo dinner, and the leftovers reheat well.
"The garlic flavor is bold but clean, and the steak slices make every forkful feel decadent — a simple recipe that tastes far fancier than it looks."
What makes it perfect:
- Weeknight dinner that tastes like a takeout upgrade.
- Flexible: swap noodles, proteins, or make it surf-only or turf-only.
- Kid-friendly with optional red pepper flakes for adults.
Step-by-step overview
Before you start, here’s the quick process so you know what to expect:
- Boil noodles until al dente and reserve a little pasta water.
- Sear seasoned steaks quickly on high heat, rest and slice against the grain.
- Sear shrimp in the same pan for extra flavor.
- Make a garlic-butter-umami sauce with soy, oyster sauce, brown sugar and reserved water.
- Toss noodles into the sauce, finish with Parmesan and scallions, and top with steak and shrimp.
This overview keeps the kitchen flow smooth: cook pasta, cook proteins, build the sauce, then combine.
What you’ll need
- 8 oz spaghetti or egg noodles (spaghetti gives a silkier toss; egg noodles are heartier)
- 4 tbsp unsalted butter (for sauce)
- 6 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce (optional — adds depth; omit if sensitive to anchovy flavor)
- 2 tbsp grated Parmesan cheese
- 1 tbsp brown sugar
- 1/4 cup chicken broth or reserved pasta water
- 2 green onions, chopped
- Pinch of red pepper flakes (optional)
- 2 ribeye steaks or sirloin (about 8 oz each)
- 1/2 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp butter (for searing)
- Salt and black pepper, to taste
- 1 tsp paprika
- 1 tsp garlic powder
- Lemon wedges, for serving
Substitution notes:
- Chicken broth can replace reserved pasta water if you prefer less sodium.
- For a lighter version, reduce the butter by 1–2 tablespoons and add a splash of olive oil to the sauce.
- Use gluten-free soy sauce or tamari if needed.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook until al dente per package directions. Drain the noodles and reserve 1/4 cup of the pasta water.
- Pat the steaks very dry with paper towels. Season both sides with salt, black pepper, paprika, and garlic powder. A dry surface sears better.
- Heat 1 tbsp olive oil and 1 tbsp butter in a heavy skillet (cast-iron works great) over medium-high heat. When the fat shimmers, sear the steaks 3–4 minutes per side for medium-rare (adjust time for thickness). Transfer steaks to a plate and let rest 5–7 minutes; then slice thinly against the grain.
- In the same skillet, add the remaining 1 tbsp olive oil and 1 tbsp butter. Season shrimp with salt, pepper, and a pinch of paprika. Sear shrimp 1–2 minutes per side until pink and opaque. Remove and set aside.
- Wipe the skillet if it has large browned bits. In a separate skillet, melt 4 tbsp butter over medium heat. Add minced garlic and sauté until fragrant, 30–45 seconds — don’t let it burn.
- Stir in soy sauce, oyster sauce, fish sauce (if using), brown sugar, and the reserved 1/4 cup pasta water or chicken broth. Let the sauce bubble and reduce for about a minute to marry flavors.
- Add drained noodles to the sauce and toss until well coated. Stir in Parmesan and most of the green onions. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon.
- Plate the noodles and arrange sliced steak and shrimp on top. Garnish with remaining green onions, a pinch of red pepper flakes if you like heat, and lemon wedges. Serve immediately.
Quick tip mid-recipe: for a one-pan finish and less washing up, you can finish the sauce and toss the noodles in the skillet you used for steak if it’s large enough — the fond adds flavor. For other one-pan dinner ideas, check this one-skillet lasagna method for technique ideas.
Best ways to enjoy it
- Plate on a shallow bowl so the sauce pools under the noodles and coats each forkful.
- Finish with a squeeze of lemon to cut the richness.
- Serve with a crisp green salad or quick cucumber pickles to add brightness.
- Wine pairing: a medium-bodied Chardonnay or a fruity Pinot Noir complements the beef and buttery sauce.
- For a family-style meal, lay the sliced steak and shrimp across the noodles and let guests help themselves.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Separate protein from noodles if you prefer to retain steak texture.
- Reheating: Gently reheat in a skillet over low heat with a splash of water or broth to loosen the sauce. Microwave on medium power for short bursts, stirring between, so shrimp don’t overcook.
- Freezing: You can freeze the noodles (without lemon or extra green onions) for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet with a little broth. Note: cooked shrimp can become rubbery after freezing; steaks reheat better than shrimp.
- Food safety: Refrigerate within two hours of cooking. Reheat to at least 165°F (74°C) for safe consumption.
Pro chef tips
- Pat, season, sear, and rest: drying and seasoning the steak enables a brown crust; resting redistributes juices.
- Use high heat for searing to get a quick Maillard crust without overcooking the interior.
- Don’t overcook shrimp — they go from perfect to rubbery in seconds. Remove as soon as they’re opaque.
- Reserve pasta water: its starch helps emulsify the sauce and coat the noodles beautifully.
- Finish with acid: a squeeze of lemon brightens the whole dish and balances the butter and soy.
- If you want crispier steak edges, finish with a tablespoon of butter and baste during the last minute of searing. For an alternate protein method, try the air-fryer garlic-butter steak bites and potatoes technique.
Creative twists
- Surf-only: double the shrimp and skip the steak for a shrimp garlic noodles version.
- Turf-only: omit shrimp and serve the steak over the noodles with a mushroom pan sauce.
- Vegetarian: swap steak and shrimp for sautéed king oyster mushrooms and pan-fried tofu; use vegetarian oyster sauce or extra soy.
- Spicy Korean style: add 1 tbsp gochujang to the sauce and a sprinkle of toasted sesame seeds.
- Citrus-herb finish: mix chopped parsley, basil, and lemon zest into the noodles for a fresher finish.
Your questions answered
Q: How long does this take from start to finish?
A: Plan on about 25–35 minutes: 10–12 minutes for prep (seasoning, mincing garlic), and 15–20 minutes to cook pasta and proteins and finish the sauce.
Q: Can I use frozen shrimp or steak?
A: Yes, but thaw thoroughly and pat dry before cooking. Excess moisture prevents a good sear and can make the sauce thin.
Q: Is fish sauce necessary?
A: No — it’s optional. Fish sauce adds savory depth and umami. If you prefer not to use it, increase soy sauce slightly and add a little extra brown sugar or mushroom powder for complexity.
Q: Can I make this ahead for entertaining?
A: You can prep components (slice steak after resting, devein shrimp, mince garlic) ahead. Best to cook steak and shrimp shortly before serving and toss the noodles with warm sauce just before guests sit down to preserve texture.
Q: How do I prevent greasy noodles?
A: Use the measured butter amounts, reserve some pasta water instead of extra oil, and finish with Parmesan and lemon to balance richness.
Conclusion
This Surf and Turf Garlic Noodles recipe is a quick way to get restaurant-style indulgence at home. If you want a spicier take on the idea, the Spicy Surf and Turf Pasta – CarnalDish offers a bold heat-forward variation. For a garlic-forward steak surf-and-turf inspiration, see the Garlic Pepper Steak Surf and Turf – Pete Eats. And if you’re collecting different takes on surf-and-turf garlic noodles, this write-up contains useful plating and flavor notes: Food Porn!: Surf & turf garlic noodles – TL.net.
Enjoy cooking — and don’t forget the lemon!
Surf and Turf Garlic Noodles
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the noodles and cook until al dente per package directions. Drain the noodles and reserve 1/4 cup of the pasta water.
- Pat the steaks very dry with paper towels. Season both sides with salt, black pepper, paprika, and garlic powder.
- Heat 1 tbsp olive oil and 1 tbsp butter in a heavy skillet over medium-high heat. Sear the steaks 3–4 minutes per side for medium-rare, then transfer to a plate and let rest.
- In the same skillet, add the remaining olive oil and butter. Sear shrimp for 1–2 minutes per side until pink and opaque, then remove from pan.
- Melt 4 tbsp butter over medium heat in a separate skillet. Add minced garlic and sauté until fragrant, about 30–45 seconds.
- Stir in soy sauce, oyster sauce, fish sauce (if using), brown sugar, and reserved pasta water or chicken broth. Let the sauce bubble and reduce for about a minute.
- Add drained noodles to the sauce and toss until well coated. Stir in Parmesan and most of the green onions. Adjust seasoning.
- Plate the noodles and arrange sliced steak and shrimp on top. Garnish with remaining green onions and lemon wedges.
