Outback Steakhouse Toowoomba Pasta Copycat Recipe
photo by Anonymous
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
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 (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
directions
- 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.
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Reviews
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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.<br/><br/>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.<br/><br/>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. ;)
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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
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I am from Toowoomba, Queensland, Australia. Thanks to the creator of this recipe, I just found out about this dish, and I have to say, I am really amazed. Why the heck is it named after Toowoomba? Our town has absolutely no connection to pasta. Actually, most people who settled around here were of German decent, so if anything, I would expect a German dish named after us. We aren't really associated with prawns (shrimp) either, as we aren't really close to the coast and good quality prawns are usually expensive. Also, Toowoomba is not even in the "outback"... it's a city in south east Queensland, only a small drive away from Brisbane. Many of us that live here have never even been to the outback... It's as much of a mystery to us as it is to you guys. Our food isn't really any more exotic than what American food is either. It's kind of ironic, because we used to have a Texan steakhouse in our town, and over there, you guys are eating "Outback" steak. I must thank the creator of this dish for making me aware of Outback Steakhouse. It gave me a great laugh.
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RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.