How do you make "Outback Toowoomba" style pasta sauce?!


Question:

How do you make "Outback Toowoomba" style pasta sauce?

The sauce is obviously cream based. I've seen recipe's that say all you have to do is add cajun seasoning but I'm not convinced. If anybody could recommend a recipe for that sauce or something similar my girlfriend will be very happy, and thusly I will be very very happy. As will my friends, due to the extra amount of time I get to spend out of my cage. Thanks.


Answers:
Like so many others, the only thing Outback Steakhouse are prepared to let escape into the public domain is the summary description (1), not even its calorific value per serving. Based on that and another description of what is clearly a variant on Pasta Alfredo sauce, I've knocked that recipe (or rather several readings of it) about a bit to see what might happen. Perhaps it can give you some ideas..?

(serves 4-5)

bunch spring onions, chopped
250g sliced (chestnut) mushrooms
2 cloves garlic, crushed
150g butter
2-3 tbs oil
300g peeled raw shrimp
200g crayfish
salt & pepper
?-? tsp cayenne pepper or ? / ? tsp cayenne/smoked paprika
300-500g fettucine
125g freshly grated Parmesan cheese
125g freshly grated Romano cheese
250ml double cream
large bunch fresh flatleaf parsley, chopped


In a large frying pan, sauté the spring onions, chestnut mushrooms and garlic in half the butter as well as the oil. Add the crayfish, and add the shrimps and sauté until pink. Strain off any excess liquid. Season with salt, pepper, and cayenne or cayenne/paprika blend and mix well. Cover and keep warm.

Cook fettucine in plenty of salted boiling water. Drain. In saucepan, melt remaining butter. Add fettucine, cheeses and cream. Mix well, correct the seasoning and reintroduce the reserved shrimp/crayfish and fold in gently. Bring up to serving temperature. Sprinkle with chopped parsley, toss and serve immediately.

Source(s):
(1) http://calorielab.com/restaurants/outbac...




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