Outback Steakhouse Toowoomba Pasta Copycat Recipe

Ingredients

• 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)
• 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 fresh parmesan cheese

Directions

1. 1

   Cook fettuccine as directed.

2. 2

   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).

3. 3

   In a separate small skillet, sauté mushrooms in olive oil until soft. Add mushrooms to simmering sauce.

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 immediately lightly topped with finely shredded fresh parmesan cheese.