Toowoomba Pasta Recipe from Outback Steakhouse (Spicy Shrimp Fettuccine Alfredo)

December 23, 2020Van

Prep time: 5 minutes

Cook time: 20 minutes

Serves: 4

This is my copycat of Outback Steakhouse’s Toowoomba Pasta, which is a Shrimp Fettuccine Alfredo with the slightest kick of spice (my 1 year old can eat it). No one really knows why it’s named after the city Toowoomba in Australia since there’s not any dish there like this, but hey – it’s Outback Steakhouse after all. You can no longer get this pasta in the U.S. – but funny enough it’s extremely popular at Outback Steakhouse in South Korea and it’s quite pricey there, about $24 for an order. Fettuccine Alfredo is a treat in our house, I make it a few times a year and this version of it is extremely delicious.

All the ingredients can be picked up at Trader Joe’s Toowoomba Pasta Recipe from Outback Steakhouse (Spicy Shrimp Fettuccine Alfredo)

Toowoomba Pasta Recipe from Outback Steakhouse (Spicy Shrimp Fettuccine Alfredo)

December 23, 2020 Van

Prep time: 5 minutes
Cook time: 20 minutes

Serves: 4

www.foodisafourletterword.com

Ingredients

16 oz Defrosted Shrimp, peeled, deveined, and tails removed
12 oz Defrosted Lagostino or Crawfish Tails (optional)
16 oz Fettuccine Pasta
8 oz Cremini or White Mushrooms, sliced
2 Teaspoons Sea Salt, divided
¼ Teaspoon Ground Black Pepper
6 Tablespoons Salted Butter, divided
⅛-¼ Teaspoon Cayenne Pepper
1 Tablespoon Tomato Paste
2½ Cups Half & Half, (do not use milk)
1 Cup Grated Parmesan
3 Garlic Cloves, minced or pressed
2 Teaspoons minced Parsley, divided

Method

1)
Turn on high heat, to bring a large pot of water to boil for the pasta, add 1 Teaspoon of Sea Salt to the water and work on the rest of the recipe while the water heats up. In a large skillet, use medium-high heat and melt 3 Tablespoon Salted Butter, add 3 Minced Garlic Cloves and sauté for 30 seconds, add the shrimp and sprinkle on ¼ Teaspoon of Sea Salt and sauté quickly for about 1 minute or until they are about 90% cooked through (we will cook them more later). Pour and scrape the pan into a large bowl and set aside.
2)
In the same skillet, use high heat, add 3 Tablespoons of Salted Butter, sliced Cremini Mushrooms, ¾ Teaspoon of Sea Salt, ¼ Teaspoon Ground Black Pepper, ⅛ Teaspoon Cayenne Pepper (add more if you want it spicier) and sauté until the mushrooms are lightly browned, all the liquid from the mushrooms should be evaporated so this step will take several minutes, stir in 1 Tablespoon of Tomato Paste. Turn the heat to low and add 2½ Cups Half & Half, 1 Cup Grated Parmesan, stir well to combine everything – keep on low heat until cheese is melted.
3)
If the large pot of water has started to boil, cook the pasta using the time listed on the packaging. When the pasta is 1 minute away from being done, turn the heat on the alfredo sauce to medium, add the shrimp (along with the butter and garlic), lagostino tails, 1 Teaspoon of minced Parsley to the sauce to warm them up. Reserve 1 Cup of the pasta cooking water, drain the pasta and pour the pasta into the skillet (heat should still be on) and add the reserved pasta water, use kitchen tongs to mix everything well, the sauce will start to thicken after a minute or so. Serve immediately, garnish with a sprinkle of minced Parsley and more Parmesan. Enjoy!