Description
Rich, garlicky noodles swirled with silky butter and umami sauces, crowned with juicy seared ribeye and tender shrimp. A cozy surf-and-turf dinner that feels restaurant-fancy yet weeknight-easy.
Ingredients
- Ribeye steak, 12 oz, patted dry and seasoned
- Shrimp, 12 oz, peeled and deveined
- Spaghetti or egg noodles, 12 oz
- Garlic, 8 cloves, finely minced
- Unsalted butter, 4 tbsp
- Soy sauce, 3 tbsp
- Oyster sauce, 2 tbsp
- Brown sugar, 1 tsp
- Toasted sesame oil, 1 tsp
- Olive oil, 1 tbsp
- Scallions, 3 stalks, thinly sliced
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Bring a medium pot of salted water to a boil. Heat a cast-iron skillet over medium-high for the steak and set a large skillet or wok over medium for tossing noodles.
- Whisk the soy sauce, oyster sauce, brown sugar, and sesame oil in a small bowl until the sugar dissolves. Set aside.
- Cook noodles until just al dente according to package directions. Reserve 1/4 cup pasta water, drain, and set aside.
- Season ribeye with salt and pepper. Add olive oil to the hot cast-iron and sear 2 to 3 minutes per side to medium-rare. Transfer to a board to rest, then slice thinly against the grain.
- In the same cast-iron, quickly sear shrimp 1 to 2 minutes per side until pink and opaque. Transfer to a plate.
- Add butter to the large skillet or wok. When melted and foamy, add minced garlic and cook 30 to 60 seconds until fragrant, stirring constantly to avoid browning.
- Add cooked noodles to the garlic butter, pour in the sauce, and toss until glossy. Splash in reserved pasta water as needed to loosen and coat.
- Fold in sliced steak and shrimp just to warm through. Taste and adjust with salt and pepper.
- Finish with sliced scallions. Plate generously and serve hot.
Notes
- Let the steak rest 5 minutes before slicing to keep it juicy.
- Do not overcook the shrimp, remove them as soon as they turn pink.
- If noodles clump, toss with a teaspoon of oil after draining.
- Reserve pasta water to keep the sauce silky without adding more butter.
- Add chili flakes or a drizzle of chili oil if you like heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 170 mg
Keywords: surf and turf garlic noodles, steak and shrimp noodles, garlic butter noodles, Asian fusion dinner, easy weeknight pasta