Korean Outback's Toowoomba Pasta Copycat
Created by dienia b on April 30, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 40m
- Recipe #42753
Ingredients
- Sauce
- 1/2 cup butter
- 12 ounces heavy cream (1 1/2 cups )
- 1 tablespoon ketchup
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/3 teaspoon paprika
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon coriander
- 1/4 teaspoon black pepper
- Shrimp
- 2 tablespoons olive oil
- 2 cups mushrooms, roughly chopped
- 1 pound raw shrimp, peeled
- 1/2 cup green onion, minced
- Pasta
- 16 ounces dry fettuccine pasta
- 6 cups water boiling
- 1/2 teaspoon salt
- Garnish
- 2 ounces fresh parmesan cheese, shredded
How to Make
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Step 1: Get spices ready.
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Step 2: Cook pasta in heavily salted boiling water until al dente, drain saving 1/2 cup pasta water.
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Step 3: Meanwhile, melt butter in a large skillet.
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Step 4: Add cream, ketchup and spices.
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Step 5: Whisk together and bring to a simmer.
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Step 6: Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk.
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Step 7: Most of the cream will boil away, leaving you with a dark orange sauce.
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Step 8: In a separate small skillet, sauté mushrooms in olive oil until soft.
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Step 9: Add mushrooms to simmering sauce.
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Step 10: Cook shrimp (and crawfish if available) in the small skillet in olive oil just until pink and add to sauce. Simmer for about 5 minutes.
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Step 11: Add pasta water.
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Step 12: Toss with cooked fettuccine and simmer until thickened.
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Step 13: Lightly top with finely shredded fresh parmesan.
Nutritional Facts
- Serving Size: 1 (729.3 g)
- Calories 970.5
- Total Fat - 52.8 g
- Saturated Fat - 28 g
- Cholesterol - 273.4 mg
- Sodium - 1604.5 mg
- Total Carbohydrate - 98.4 g
- Dietary Fiber - 14.2 g
- Sugars - 2.4 g
- Protein - 30.1 g
- Calcium - 251.2 mg
- Iron - 1.8 mg
- Vitamin C - 2 mg
- Thiamin - 0.4 mg