Toowoomba Pasta
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.
Ingredients
Shrimp Marinade
- 35 shrimp more or less up to personal preference
- 2 tbsp olive oil
- 2 tbsp ketchup
- 1 tbsp cayenne pepper
Cream Sauce
- 800 ml heavy cream
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tbsp chicken bouillon
- pepper
Other
- 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
Instructions
Marinate the Shrimp
- 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.
Prep the Vegetables
- Dice the onion, mushrooms, garlic, and green onions. Set them aside for later use.
Make the Cream Sauce
- 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.
Cook the Pasta
- 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.
Cook the Shrimp and Vegetables
- 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.
Combine and Finish the Dish
- 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 and Serve!
- Plate the pasta and top with freshly grated Parmesan cheese and chopped chives. Enjoy your delicious, creamy, and spicy Toowoomba Pasta!