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. ;)
- 118.29 ml butter
- 354.88 ml heavy cream
- 14.79 ml ketchup
- 4.92 ml paprika
- 4.92 ml garlic powder
- 3.69 ml cayenne pepper (reduce to 1/4 tsp for light heat)
- 2.46 ml onion powder
- 2.46 ml salt
- 1.23 ml coriander
- 1.23 ml black pepper
- 473.18 ml quartered baby portabella mushrooms (Slice instead if they have the circumference of a golf ball or wider)
- 453.59 g raw shrimp (tails off and de-veined, substitute 1/2 for crawfish if available)
- 118.29 ml chopped green onion (about 2-3)
- 453.59 g 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 See How It's Made
- 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.