Outback Toowoomba Sauce Recipes

OUTBACK STEAKHOUSE TOOWOOMBA PASTA COPYCAT RECIPE

Outback Steakhouse Toowoomba Pasta Copycat Recipe image

Provided by My Food and Family

Categories Recipes

Time 30m

Number Of Ingredients 16

Ingredients

16 ounces fettuccine pasta
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
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)
Olive oil
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)
Shredded fresh parmesan cheese

Steps:

Cook fettuccine as directed. Melt butter in a large skillet. Add cream, ketchup and spices. Whisk together and 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).
In a separate small skillet, sauté mushrooms in olive oil until soft. Add mushrooms to simmering sauce.
Cook shrimp (and crawfish if available) and green onion in the small skillet in olive oil just until pink and add to sauce. Simmer for about 5 minutes.
Toss with cooked fettuccine and serve immediately lightly topped with finely shredded fresh parmesan cheese.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

OUTBACK STEAKHOUSE TOOWOOMBA PASTA COPYCAT RECIPE

Outback Steakhouse Toowoomba Pasta Copycat Recipe image

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

Provided by Emily Elizabeth

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 955, Fat 60.2, SaturatedFat 35.7, Cholesterol 412.5, Sodium 1250.2, Carbohydrate 72.9, Fiber 1.3, Sugar 2.5, Protein 32.4

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