Outbacksteakhousetoowoombapastacopycatrecipe

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OUTBACK STEAKHOUSE TOOWOOMBA PASTA COPYCAT RECIPE



Outback Steakhouse Toowoomba Pasta Copycat Recipe image

The title speaks for itself! It is just a bit spicier than Outback's version if you use 3/4 tsp cayenne pepper.

Provided by Emily Elizabeth

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

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 (reduce to 1/4 tsp for light heat)
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

Steps:

  • Cook fettuccine as directed.
  • Melt butter in a large skillet. Whisk in cream, ketchup and spices. 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).
  • Sauté mushrooms in a separate small skillet over medium to low heat, 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 adding green onions for the last 2 minutes or so.
  • In a large bowl, toss shrimp mixture with cooked and drained fettuccine and serve immediately, topping with finely shredded fresh parmesan (or romano) cheese.

Nutrition Facts : Calories 955, Fat 60.2, SaturatedFat 35.7, Cholesterol 412.5, Sodium 1250.2, Carbohydrate 72.9, Fiber 1.3, Sugar 2.5, Protein 32.4

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