Outback Steakhouse Queensland Chicken and Shrimp
Indulge in the rich, restaurant-quality flavors of this Outback Steakhouse Queensland Chicken and Shrimp recipe—the ultimate comfort food fusion! This decadent dish combines tender, seasoned chicken breasts, succulent sautéed shrimp, and al dente fettuccine pasta, all enveloped in a creamy, homemade Alfredo sauce made with butter, heavy cream, and Parmesan cheese. Spiced with a perfectly balanced mix of paprika, garlic powder, and black pepper, every bite bursts with savory goodness. Ready in just 40 minutes, this hearty, satisfying meal is perfect for weeknight dinners or special occasions. Garnish with fresh parsley for a pop of color and serve for a true steakhouse-inspired dining experience right at home!
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breast
- 12 large (peeled, deveined) Shrimp
- 12 oz Fettuccine pasta
- 6 tbsp Butter
- 2 cups Heavy cream
- 1 cup (grated) Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Paprika
- 0.5 tsp Garlic powder
- 2 tbsp Olive oil
- 2 tbsp (chopped, optional for garnish) Parsley
Instructions
Cook the fettuccine pasta according to the package instructions. Drain and set aside.
Season the chicken breasts with half of the paprika, garlic powder, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side, or until fully cooked. Remove from the skillet, slice into strips, and set aside.
Season the shrimp with the remaining paprika, garlic powder, salt, and black pepper.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
In the same skillet, melt the butter over medium heat. Slowly stir in the heavy cream, allowing the mixture to combine and warm through.
Gradually add the grated Parmesan cheese while stirring, ensuring it melts into the sauce. Add a pinch of salt and black pepper to season.
Add the cooked fettuccine pasta to the skillet with the alfredo sauce. Toss to coat the pasta evenly in the sauce.
Top the pasta with the sliced chicken and shrimp. Toss gently to combine, or arrange the meat on top for presentation.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
4970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.7 g | 416% | |
| Saturated Fat | 163.2 g | 816% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 1477 mg | 492% | |
| Sodium | 5649 mg | 246% | |
| Total Carbohydrate | 273.2 g | 99% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 13.2 g | ||
| Protein | 199.2 g | 398% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1191 mg | 92% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1280 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
