Toowoomba Pasta Recipe from Outback Steakhouse (Spicy Shrimp Fettuccine Alfredo) – FOOD is Four Letter Word (2024)

Prep time: 5 minutes

Cook time: 20 minutes

Serves: 4

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!

Notes

1 Comments

• Sandra Mather

  August 27, 2021 at 9:06 pm

  Tried this today and it was fantastic. Thanks!

  Reply