Garlic Butter Surf and Turf Noodles bring juicy shrimp, deeply seared steak, and tender noodles together under a glossy garlic-soy butter sauce. Sweet, savory, buttery flavors coat every strand, while the steak and shrimp make this 35-minute dinner hearty enough to satisfy serious comfort-food cravings.
Quick Overview
- Flavor/texture: Buttery, garlicky, sweet-savory, lightly smoky, with tender noodles, juicy shrimp, and caramelized steak
- Difficulty: Easy to moderate and weeknight-friendly
- Best for: Quick dinners, steak-and-shrimp nights, noodle cravings, family meals, or an easy surf-and-turf dinner
- Method: Boil the noodles, whisk the sauce, sear the steak, cook the shrimp, bloom the garlic in butter, then toss everything together
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Servings: 4
- Approx.: 520 Calories | 34g Protein per serving
What This Is and Why You’ll Love It
- Garlic Butter Surf and Turf Noodles combine two favorite proteins—steak and shrimp—in one filling noodle dinner.
- Searing the steak separately helps create browned, caramelized edges without overcooking the shrimp.
- The shrimp need only a few minutes in the skillet, so they stay tender and juicy instead of turning rubbery.
- Butter and fresh garlic build a rich aromatic base for the savory noodle sauce.
- Soy sauce, oyster sauce, and beef broth create deep umami flavor, while brown sugar or honey adds just enough sweetness for balance.
- Reserved noodle water makes it easy to adjust the sauce until it looks silky and glossy.
- If you enjoy the steak-and-shrimp combination, this Southern Garlic Butter Seafood Skillet with Shrimp, Steak & Rice offers the same hearty surf-and-turf idea with buttery rice instead of noodles.
Ingredients
• 8 oz lo mein noodles or spaghetti
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb sirloin steak, cut into 1-inch cubes
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp smoked paprika
• 2 tbsp neutral cooking oil, divided
• 2 tbsp unsalted butter
• 5 garlic cloves, finely minced
• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar or honey
• 1/4 cup beef broth
• 1 tsp sesame oil
• 1/2 tsp crushed red pepper flakes, optional
• 2 tbsp fresh parsley or sliced green onions, for garnish
Key ingredients
Lo mein noodles or spaghetti: Either choice gives the garlic butter sauce plenty of surface area to cling to. Cook only until just tender so the noodles do not become overly soft when tossed in the skillet.
Large shrimp: Shrimp add sweetness and a tender bite. Because they cook quickly, removing them from the skillet before the sauce is finished helps protect their texture.
Sirloin steak: Cutting the sirloin into 1-inch cubes gives you pieces large enough to develop a good sear while staying juicy in the center.
Unsalted butter and garlic: These form the rich, aromatic backbone of the dish. Garlic needs only about 30 seconds in the melted butter before it becomes fragrant.
Low-sodium soy sauce and oyster sauce: Together they provide the salty, deeply savory foundation of the glaze.
Brown sugar or honey: A small amount of sweetness rounds out the soy and oyster sauces without turning the noodles noticeably sweet.
Beef broth: Broth loosens the concentrated sauces and complements the steak.
Sesame oil: This adds a fragrant, toasted finish. A little goes a long way.
Smoked paprika: Used on the steak, it contributes warm color and a subtle smoky note.
Substitutions
The recipe already includes several built-in choices that let you adapt it without changing its overall character:
- Use either lo mein noodles or spaghetti, as listed.
- Use either brown sugar or honey for the sweet element in the sauce.
- Use either fresh parsley or sliced green onions for garnish.
- Leave out the crushed red pepper flakes when you want the noodles mild.
For the closest result to the original recipe, keep the remaining ingredients and amounts as written.
How to Make It
- Boil the Noodles
Cook the noodles in salted water until just tender. Reserve 1/2 cup cooking water, drain, and set aside.
Cue: The noodles should be tender but still hold their shape because they will cook briefly again when tossed with the sauce. - Whisk the Sauce
Combine soy sauce, oyster sauce, brown sugar or honey, beef broth, sesame oil, and optional red pepper flakes. Stir until smooth.
Cue: The sweetener should be incorporated evenly, with no obvious clumps remaining. - Caramelize the Steak
Season the steak with half the salt, half the pepper, and paprika. Sear in 1 tablespoon oil over medium-high heat for 2 to 3 minutes per side, then transfer to a plate.
Cue: Look for browned, caramelized surfaces on the steak cubes. Avoid constantly moving the pieces so they have time to develop a crust. - Cook the Shrimp
Season the shrimp with the remaining salt and pepper. Cook in the remaining oil for 1 to 2 minutes per side, remove, then melt the butter and soften the garlic for 30 seconds.
Cue: The shrimp are ready when they turn opaque and curl into a loose “C.” A very tight curl can indicate overcooking. The garlic should smell fragrant but should not become dark brown. - Glaze and Toss
Pour in the sauce and simmer for 1 to 2 minutes. Add the noodles, loosen with reserved water if needed, then return the steak and shrimp, toss gently, and garnish.
Cue: The finished sauce should look glossy and cling lightly to the noodles instead of sitting as a watery puddle underneath them.
Pro Tips
- Pat the steak dry before seasoning so excess moisture does not interfere with browning.
- Pat the shrimp dry as well; wet shrimp tend to steam rather than sear.
- Give the steak cubes room in the skillet. Crowding traps steam and reduces caramelization.
- Keep the skillet hot for the steak, but watch the heat carefully once the butter and garlic are added so the garlic does not burn.
- Remove shrimp as soon as they are opaque and loosely curled. They will warm again when returned to the noodles.
- Reserve the noodle cooking water before draining. Its starch helps the sauce cling smoothly to the noodles.
- Add reserved water gradually instead of pouring in the entire 1/2 cup at once.
- Let the sauce simmer briefly before adding the noodles so the flavors concentrate slightly.
- Toss the steak and shrimp back in only near the end to preserve their texture.
- For another fast shrimp-and-noodle dinner, try this Creamy Cajun Shrimp Spaghetti.
Variations
Extra-spicy surf and turf noodles: Include the optional crushed red pepper flakes and let them simmer directly in the sauce for an even distribution of heat.
Honey garlic version: Choose the honey option instead of brown sugar for a slightly different sweet-savory finish.
Green onion finish: Choose sliced green onions as the garnish for extra freshness and a mild onion bite.
Parsley finish: Use fresh parsley when you want a cleaner herbal note that lets the garlic butter flavor remain dominant.
Spaghetti version: No lo mein noodles available? Use the spaghetti option already included in the recipe for an easy pantry-friendly variation.
For a seafood-forward pasta variation with vegetables, Shrimp & Vegetable Pasta is another easy option.
What to Serve With It
Garlic Butter Surf and Turf Noodles are substantial enough to stand alone, but fresh or crisp sides help balance the buttery sauce.
- Steamed broccoli
- Roasted green beans
- Cucumber salad
- Sautéed bok choy
- Roasted asparagus
- Simple cabbage slaw
- Crisp garden salad
- Steamed snap peas
- Roasted mixed vegetables
- A light seafood appetizer such as Shrimp Cakes with Lemon Aioli
Keep side dishes fairly simple so the steak, shrimp, garlic, and glossy noodle sauce remain the center of the meal.
Storage
Allow leftovers to cool before transferring them to an airtight container and refrigerating promptly.
For the best texture, enjoy the noodles within about 2 to 3 days. Because shrimp become firm when repeatedly heated, reheat the dish gently rather than using very high heat.
Warm leftovers in a skillet over low to medium-low heat, adding a small splash of water if the sauce has tightened in the refrigerator. Toss just until everything is heated through.
The finished dish is best served fresh. Freezing is less ideal because cooked noodles can soften and shrimp may become rubbery after thawing and reheating.
Troubleshooting
- My steak did not brown: The skillet may not have been hot enough, or the steak may have released excess moisture. Pat it dry and avoid crowding the pan.
- My steak is tough: Overcooking can make small sirloin pieces firm. Sear them quickly and remove them while still juicy.
- My shrimp are rubbery: They probably cooked too long. Remove them once they are pink, opaque, and loosely curled.
- My garlic tastes bitter: The garlic likely browned too much. Cook it in the butter for only about 30 seconds before adding the sauce.
- My noodles seem dry: Add reserved cooking water a little at a time while tossing until the sauce becomes glossy again.
- My sauce is watery: Allow it to simmer for 1 to 2 minutes as directed before adding the noodles, then toss thoroughly so the noodles absorb and carry the glaze.
FAQs
Can I use spaghetti instead of lo mein noodles?
Yes. The recipe specifically allows either 8 oz lo mein noodles or spaghetti. Cook the spaghetti only until just tender so it stays pleasantly firm after being tossed in the skillet.
How do I know when the shrimp are cooked?
Cook them for about 1 to 2 minutes per side. Properly cooked shrimp should look opaque and form a loose “C” shape. Remove them promptly because they will be warmed again at the end.
How can I get a better crust on the steak?
Dry the steak well before seasoning, heat the skillet properly, and avoid overcrowding. Once the cubes touch the pan, give them time to develop browned surfaces before turning them.
Why should I reserve noodle cooking water?
The starchy cooking water can loosen a sauce that becomes too concentrated while helping it remain smooth and cling to the noodles. Add only as much as needed.
Is Garlic Butter Surf and Turf Noodles spicy?
The base dish does not have to be particularly spicy. The 1/2 tsp crushed red pepper flakes are optional, so you can leave them out for a milder dinner.
Can I use honey instead of brown sugar?
Yes. The ingredient list specifically gives you the choice of 1 tbsp brown sugar or honey. Either provides the sweetness needed to balance the savory sauces.
Can I make the steak and shrimp ahead?
You can prep and measure the ingredients ahead, but steak and shrimp have the best texture when seared shortly before serving. Repeated reheating can dry out the steak and make shrimp firm.
What makes this a surf and turf recipe?
“Surf and turf” generally refers to combining seafood and meat in one dish. Here, large shrimp provide the surf component while seared sirloin steak provides the turf.
Conclusion
Garlic Butter Surf and Turf Noodles deliver tender noodles, juicy shrimp, seared sirloin, and a glossy sweet-savory garlic butter sauce in just 35 minutes. Serve them hot while the sauce is silky, scatter over your chosen fresh garnish, and save this easy steak-and-shrimp dinner for the next time you want something hearty without a complicated cooking process.
For another crispy seafood idea to add to your meal plan, try these Golden Crab and Shrimp Cakes.
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Garlic Butter Surf and Turf Noodles
Equipment
- skillet For searing the steak, cooking the shrimp, softening the garlic, and finishing the noodles.
- plate For holding the seared steak while the remaining ingredients cook.
Ingredients
- 8 oz lo mein noodles or spaghetti
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb sirloin steak, cut into 1-inch cubes
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1/2 tsp smoked paprika
- 2 tbsp neutral cooking oil, divided
- 2 tbsp unsalted butter
- 5 cloves garlic, finely minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar or honey
- 1/4 cup beef broth
- 1 tsp sesame oil
- 1/2 tsp crushed red pepper flakes, optional
- 2 tbsp fresh parsley or sliced green onions, for garnish
Instructions
- Cook the noodles in salted water until just tender. Reserve 1/2 cup of the noodle cooking water, then drain and set the noodles aside. They should be tender but still hold their shape because they will cook briefly again when tossed with the sauce.
- Combine the soy sauce, oyster sauce, brown sugar or honey, beef broth, sesame oil, and optional crushed red pepper flakes. Stir until the sauce is smooth and the sweetener is evenly incorporated, with no obvious clumps remaining.
- Season the sirloin steak cubes with half of the salt, half of the black pepper, and the smoked paprika. Heat 1 tablespoon of neutral cooking oil in a skillet over medium-high heat. Sear the steak for 2 to 3 minutes per side until the surfaces are browned and caramelized. Avoid constantly moving the pieces so they develop a crust. Transfer the steak to a plate.
- Season the shrimp with the remaining salt and black pepper. Cook in the remaining 1 tablespoon of neutral cooking oil for 1 to 2 minutes per side, until opaque and loosely curled into a C shape. Remove the shrimp from the skillet. Melt the unsalted butter, add the finely minced garlic, and cook for approximately 30 seconds until fragrant. Do not allow the garlic to become dark brown.
- Pour the prepared sauce into the skillet and simmer for 1 to 2 minutes. Add the cooked noodles and toss to coat, gradually adding reserved noodle cooking water if needed to loosen the sauce. Return the seared steak and cooked shrimp to the skillet and toss gently until everything is coated. Garnish with fresh parsley or sliced green onions. The finished sauce should be glossy and cling lightly to the noodles rather than collecting as a watery puddle.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
