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Outback Steakhouse Toowoomba Pasta Copycat Recipe
Outback Steakhouse Toowoomba Pasta Copycat Recipe

Outback Steakhouse Toowoomba Pasta Copycat Recipe

30 Min(s)
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1 serving
Original recipe yields 1 serving
16 ounces fettuccine pasta
1/2 cup butter
1 1/2 cups heavy cream
1 tablespoon ketchup
1 teaspoon paprika
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon black pepper
2 cups quartered baby portabella mushrooms (slice instead if they have the circumference of a golf ball or wider)
Olive oil
1 lb raw shrimp (tails off and de-veined, substitute 1/2 for crawfish if available)
1/2 cup chopped green onion (about 2-3)
Shredded fresh parmesan cheese
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Let's Make It
1
Cook fettuccine as directed. Melt butter in a large skillet. Add cream, ketchup and spices. Whisk together and bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).
2
In a separate small skillet, sauté mushrooms in olive oil until soft. Add mushrooms to simmering sauce.
3
Cook shrimp (and crawfish if available) and green onion in the small skillet in olive oil just until pink and add to sauce. Simmer for about 5 minutes.
4
Toss with cooked fettuccine and serve immediately lightly topped with finely shredded fresh parmesan cheese.
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