Outback Steakhouse Toowoomba Pasta Copycat Recipe

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 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 (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

Recipe

• 1 cook fettuccine as directed.
• 2 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).
• 3 sauté mushrooms in a separate small skillet over medium to low heat, in olive oil until soft. add mushrooms to simmering sauce.
• 4 cook shrimp (and crawfish if available) in the small skillet in olive oil just until pink and add to sauce.
• 5 simmer for about 5 minutes adding green onions for the last 2 minutes or so.
• 6 in a large bowl, toss shrimp mixture with cooked and drained fettuccine and serve immediately, topping with finely shredded fresh parmesan (or romano) cheese.