Outback Steakhouse Toowoomba Pasta Copycat Recipe
Recreate the magic of a restaurant favorite with this Outback Steakhouse Toowoomba Pasta Copycat Recipe, a creamy, savory dish that’s loaded with succulent shrimp, tender mushrooms, and perfectly cooked fettuccine. This indulgent pasta features a rich, Parmesan-infused cream sauce spiced with paprika and cayenne for a subtle kick, making it a flavor-packed comfort food you’ll want to savor again and again. With just 15 minutes of prep and a total cook time under 30 minutes, this recipe is ideal for busy weeknights or when you’re craving a touch of restaurant-style elegance at home. Garnished with fresh parsley and ready to serve in no time, this pasta pairs beautifully with a crisp salad or a warm slice of bread. Whether you’re a fan of copycat recipes or simply love creamy pasta dishes, this Toowoomba Pasta is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 lb medium shrimp, peeled and deveined
- 1 cup white mushrooms, sliced
- 1.5 cups heavy cream
- 1 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 0.5 tsp cayenne pepper
- 0.5 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat.
Add the shrimp to the skillet and season with 0.5 tsp of salt, 0.25 tsp of black pepper, cayenne pepper, and paprika. Cook for 2-3 minutes per side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter. Sauté the minced garlic for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until the mushrooms are tender.
Pour the heavy cream into the skillet and bring it to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the cream slightly thickens.
Stir the grated Parmesan cheese into the sauce and mix until the cheese is fully melted and incorporated.
Return the cooked shrimp to the skillet with the sauce, mixing to coat evenly. Taste the sauce and season with additional salt and pepper if needed.
Toss the cooked fettuccine pasta into the skillet and mix well, ensuring the pasta is fully coated in the creamy sauce.
Remove the skillet from heat and garnish the pasta with freshly chopped parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
3879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.5 g | 297% | |
| Saturated Fat | 121.5 g | 608% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1450 mg | 483% | |
| Sodium | 4714 mg | 205% | |
| Total Carbohydrate | 256.8 g | 93% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 14.1 g | ||
| Protein | 187.1 g | 374% | |
| Vitamin D | 20.5 mcg | 102% | |
| Calcium | 1094 mg | 84% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1534 mg | 33% | |
*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.
