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Outback Steakhouse Shrimp Toowoomba Pasta copycat recipe Recipe

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This recipe for Outback Steakhouse Shrimp Toowoomba Pasta copycat recipe is from The Bashe-deDianous Family Cookbook: Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 lighter heat)
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon black pepper
2 cups baby portabella mushrooms (sliced if large or quartered if small)
1 lb raw large shrimp (tails off, de-veined)
1/2 cup chopped green onions (2-3)
16 oz fettuccine pasta (cook per package instructions separately)
shredded fresh Parmesan cheese
Directions:
Directions:
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). Saute mushrooms with olive oil in a separate small skillet over medium to low heat until soft then add to simmering sauce.
Cook shrimp in a 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. Combine then serve over fettuccine and sprinkle with Parmesan cheese.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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