Outback Steakhouse Toowoomba Pasta Copycat Recipe

READY IN: 30mins
Recipe by Emily Elizabeth

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

Top Review by Zhukov

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. ;)

Ingredients Nutrition

Directions

  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.

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