Outback Steakhouse Toowoomba Pasta Copycat Recipe Recipe #295608
The title speaks for itself! It is just a bit spicier than Outback's version (Update: previously listed 1 tsp cayenne, but reduced it to 3/4 tsp - add more if you like!).
30 min |
SERVES 4
- 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
- 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).
- In a separate small skillet, sauté mushrooms in olive oil until soft. Add mushrooms to simmering sauce.
- 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.
- Toss with cooked fettuccine and serve immediately lightly topped with finely shredded fresh parmesan cheese.
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5 stars