Description
A delicious recipe combining garlic noodles with succulent steak and shrimp for a delightful surf and turf experience.
Ingredients
- 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)
- 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)
- 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
Instructions
- Bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain, reserving 1/4 cup pasta water. Set aside.
- Pat steaks dry and season generously with salt, pepper, paprika, and garlic powder. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Cook steaks 3–4 minutes per side (for medium-rare, adjust to preference). Remove, rest 5 minutes, then slice thinly against the grain.
- In the same skillet, add another 1 tbsp olive oil and 1 tbsp butter. Season shrimp with salt, pepper, and a little paprika. Cook 1–2 minutes per side until pink and opaque. Remove and set aside.
- In a clean skillet or large pan, melt 4 tbsp butter. Add minced garlic and cook until fragrant (about 1 minute). Stir in soy sauce, oyster sauce, fish sauce (if using), brown sugar, and chicken broth/pasta water. Toss noodles in the sauce until coated. Stir in Parmesan cheese and green onions.
- Plate the garlic noodles. Top with sliced steak and shrimp. Garnish with more green onions, Parmesan, and a squeeze of lemon.
Notes
- For a spicier dish, add more red pepper flakes.
- Feel free to substitute the proteins with your choice of meat or seafood.
- Leftover noodles can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg