Toowoomba Pasta
This Toowoomba Pasta is a delightful fusion of creamy richness and spicy kick, inspired by the famous dish from Outback Steakhouse. Imagine tender, juicy shrimp marinated in a flavorful blend of olive oil, ketchup, and cayenne pepper, then cooked to perfection with sautéed onions, garlic, and mushrooms. All of this comes together in a velvety cream sauce, infused with garlic and onion powder, a hint of cayenne, and a touch of chicken bouillon for that savory depth.
Why will you love this dish? It’s comfort food at its finest—perfectly creamy with just the right amount of spice. The shrimp adds a luxurious touch, while the mushrooms bring an earthy flavor that complements the whole dish. Whether you’re looking for a quick weeknight dinner or something special for a cozy evening in, this Toowoomba Pasta is sure to become a new favorite in your recipe rotation. Plus, it’s easy to make, so you can enjoy restaurant-quality flavors right in your own kitchen.
This Toowoomba Pasta recipe is a creamy, spicy, and utterly satisfying dish inspired by the beloved Outback Steakhouse version. With tender shrimp and mushrooms tossed in a luscious, flavorful sauce, this pasta brings restaurant-quality dining right to your home. Perfect for a cozy dinner or a special occasion, this dish is sure to impress with its rich taste and easy preparation.
- 35 shrimp (more or less up to personal preference)
- 2 tbsp olive oil
- 2 tbsp ketchup
- 1 tbsp cayenne pepper
- 800 ml heavy cream
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tbsp chicken bouillon
- pepper
- 20 baby bella mushrooms
- 1/2 onion
- 7 cloves of garlic
- parmesan cheese
- 2 green onion
- 1 tbsp chives (optional for garnish)
- pasta of your choice (I used bow ties but Outback Steakhouse uses fettucine)
In a bowl, combine the shrimp, olive oil, ketchup, and cayenne pepper. Mix well until the shrimp are evenly coated. Cover the bowl and refrigerate while you prepare the other ingredients.
Dice the onion, mushrooms, garlic, and green onions. Set them aside for later use.
In a separate bowl, combine the heavy cream, garlic powder, onion powder, cayenne pepper, black pepper, and chicken bouillon. Stir until all the ingredients are well mixed.
Bring a pot of salted water to a boil. Add your pasta and cook until it’s halfway done (slightly undercooked). Strain the pasta and set it aside, reserving some of the pasta water for later.
In a large pot, heat some olive oil over medium heat. Add the diced onion, garlic, and green onions. Cook until the onions are soft and translucent.
Add the marinated shrimp to the pot and stir, allowing the sauce from the shrimp to coat the other ingredients. Cook for a few minutes until the shrimp starts to turn pink.
Add the diced mushrooms and mix them in, cooking for an additional 2-3 minutes.
Pour the prepared cream sauce into the pot, stirring to combine with the shrimp and vegetables. Bring the sauce to a soft boil over medium heat.
Add the partially cooked pasta to the pot and continue cooking in the cream sauce until the pasta is al dente and the sauce has thickened. If the sauce becomes too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
Plate the pasta and top with freshly grated Parmesan cheese and chopped chives. Enjoy your delicious, creamy, and spicy Toowoomba Pasta!
