Prep 0 mins
Cook 30 mins
The title speaks for itself! It is just a bit spicier than Outback's version if you use 3/4 tsp cayenne pepper.
- 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
- 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.
This used to be one of my favorite dishes at Outback when I wasn't in the mood for steak, but sadly it's been taken off the menu. Fortunately, I found this recipe before that happened and was able to verify that it matches the Outback version very closely.
In other words: It's delicious. The ketchup seems like a weird addition (and I hate ketchup), but it gives the sauce the right color and a little hint of tomato product without changing the fact that it's a cream sauce. For best taste, make sure you use a good quality mushroom like the suggested baby portobellos (cremini) mushrooms.
Many thanks for posting up this recipe! I just had our annual crawfish boil this weekend, and I've already got the leftover crawfish tails slated for a batch of Toowoomba pasta. ;)
Absolutely wonderful!! Entire family loved it. Thank you for taking the time to share this recipe with us.
Had outback just last week and had the toowoomba sauce and it was so addicting so I'm Def going to try this copy cat . The only thing that has me a bit nervous is when I read the recipe it says that most of the cream will boil down to a dark orange colour in which the one at outback was white and small tinge of yellow/orange. How can I keep it to that colour rather then the dark orange??? Thanks ever so much for this recipe and looking forward to any suggestions and or advice that would come from someone on the inside of outback steakhouse to help. From missy