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

30 Min(s)
What You Need
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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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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