Toowoomba Pasta– Easy Outback Steakhouse Copycat

This creamy shrimp pasta inspired by Outback’s Toowoomba dish comes together in under 30 minutes and tastes like it took way more effort. It’s rich, a little spicy, and lowkey romantic — perfect for date night or a “treat yourself” solo dinner. Bonus: super budget-friendly and no fancy ingredients needed.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: creamy, savory, hint of heat
• Great for: low-effort date night, weeknight treat

Why I Like This Recipe

It’s kinda ridiculous how good this is for how fast it comes together. Just fettuccine, shrimp, cream, and a few pantry things — but it feels restaurant-y. I’ve made it on random Tuesdays and also for people I like. Works every time.

Ingredients

• 80–100g fettuccine pasta
• ½ cup mushrooms, halved or quartered
• 1 handful shrimp, peeled + deveined
• 1 tbsp scallions, chopped
• 200ml whipped cream
• 1 tbsp butter
• ½ tbsp ketchup
• ¼ tsp garlic powder
• ⅛ tsp onion powder
• Salt + black pepper
• Grated Parmesan
• Parsley (optional, for topping)

How To Make Toowoomba Pasta

1. Boil the pasta: Salt your water. Drop in fettuccine. Cook until just shy of al dente. Save a splash of pasta water.
2. Sauté the base: In a skillet, melt butter. Add mushrooms. Sauté 3–4 mins. Stir in ketchup — it’ll smell better than you think.
3. Add the shrimp: Toss in the shrimp. Cook until pink and firm, about 2–3 mins.
4. Make the sauce: Pour in cream. Stir gently. Add garlic powder, onion powder, salt, and pepper. Simmer for 2 mins.
5. Toss the pasta: Drain fettuccine, add to the pan. Toss with sauce. Add scallions. If it’s too thick, splash in pasta water.
6. Finish strong: Turn off heat. Top with Parmesan and parsley. Serve hot. Or warm. Or straight from the pan.

Tips for Success

• Dry your shrimp first — less water, better sauce.
• Don’t skip the ketchup (seriously). It’s doing something sneaky-good here.
• Use whipped cream, not milk. That’s where the richness comes from.
• If the sauce clings too much, pasta water fixes it.

Storage and Reheating

• Fridge: Lasts about 2 days in a container.
• Freezer: Wouldn’t do it. Cream sauces break weird.
• Reheat: Stovetop, low heat. Add a little cream or water to smooth it out.

Frequently Asked Questions

• Can I use frozen shrimp?
  Yep. Just thaw and pat dry first. Too much moisture ruins the vibe.
• Is ketchup really necessary?
  Yep. It adds a subtle sweetness and color — you won’t taste it, but you’ll miss it if it’s not there.
• What if I don’t have whipped cream?
  Heavy cream works. Even half and half in a pinch. Just don’t go full milk unless you thicken it.
• Can I add more veggies?
  Totally. Spinach or sun-dried tomatoes are great. Just keep it balanced.
• How spicy is it?
  Not at all unless you want it to be. Add chili flakes if you’re feeling bold.

Common Mistakes and How to Dodge Them

• Overcooking the shrimp: They cook fast. Once they’re pink and curled, stop. Overcooked = rubbery.
• Boiling the cream: Simmer gently. If it gets too hot, it splits. Keep the temp low.
• Forgetting to salt the pasta water: It’s the only chance to season the noodles. Don’t skip.
• Too much pasta water: Use just a splash. You want silky, not soupy.
• Skipping the Parmesan: You could… but why would you? It adds depth and saltiness.

Nutrition Facts (Per Serving)

• Calories: 650 kcal
• Total Fat: 38g
• Saturated Fat: 21g
• Cholesterol: 225mg
• Sodium: 510mg
• Potassium: 360mg
• Total Carbohydrate: 50g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 30g

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• Kingsland Pasta– Easy Outback Steakhouse Copycat
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• Queensland Chicken and Shrimp Pasta– Easy Outback Steakhouse Copycat
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