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Outback Steakhouse Toowoomba Pasta Copycat Recipe

Recipe #295608 | 45 min | 15 min prep | SERVES 4 (Change Servings)
(2) RATE IT NOW READ REVIEWS

Emily Elizabeth

RECIPE BY: Emily Elizabeth

The title speaks for itself! It is just a bit spicier than Outback's version.

Posted on:

Print Recipe

Ingredients

  • 1/2 cup butter
  • 1 1/2 cups heavy cream
  • 1 tablespoon ketchup
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon coriander
  • 1/4 teaspoon black pepper
  • 2 cups quartered baby portabella mushroom (slice instead if they have the circumference of a golf ball or wider)
  • 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)
  • 16 ounces fettuccine pasta (I am guessing on the amount of pasta since I make two batches of Easy Homemade Fresh Pasta (Gluten Free))
  • shredded parmesan cheese

    • Directions

    1. 1
      Cook fettuccine as directed.
    2. 2
      Melt butter in a large skillet. Add cream and spices. Whisk together and bring to a boil. Continue to simmer and reduce, stirring occasionally, while you continue with the recipe (most of the cream will boil away, leaving you with a dark orange sauce).
    3. 3
      In a separate small skillet, sauté mushrooms in olive oil until soft adding green onions for the last minute. Add vegetables to simmering sauce. Let simmer and continue with recipe.
    4. 4
      Cook shrimp (and crawfish if available) in the small skillet in olive oil just until pink and add to sauce. Simmer for about 5 minutes.
    5. 5
      Toss with cooked fettuccine and serve lightly topped with finely shredded parmesan cheese.

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    Featured Reviews for This Recipe

    From: Bobbinaweena

    On May 4, 2008

    this was just fantastic!!!!! I left out the coriander, better than the Outback!!!!! yum yum!!!!

    1 person found this review helpful

  • Was this review helpful to you? YES | NO

    • From: Chef #409584

    On Apr 29, 2008

    Deeeeeelicious!

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
    • Read all 2 reviews
    Nutrition Facts

    Serving Size 1 (412g)

    Recipe makes 4 servings

    Calories 996
    Calories from Fat 548 (55%)
    Amount Per Serving %DV
    Total Fat 61.0g 93%
    Saturated Fat 35.9g 179%
    Monounsaturated Fat 16.1g
    Polyunsaturated Fat 4.1g
    Trans Fat 0.0g
    Cholesterol 442mg 147%
    Sodium 733mg 30%
    Potassium 785mg 22%
    Total Carbohydrate 73.4g 24%
    Dietary Fiber 1.4g 5%
    Sugars 2.4g
    Protein 40.1g 80%
    Vitamin A 2905mcg 58%
    Vitamin B6 0.4mg 18%
    Vitamin B12 1.9mcg 31%
    Vitamin C 6mg 11%
    Vitamin E 2mcg 6%
    Calcium 158mg 15%
    Iron 7mg 41%

    detailed view...

    how is this calculated?

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