Korean Outback's Toowoomba Pasta Copycat
Recipe: #42753
April 30, 2024
Categories: Shrimp, Fettuccine, Australian Korean, Copycat or Clone Recipes, Heavy Cream, Spicy, more
"Can add 4 ounces crayfish if you wish and add some red pepper flakes if you like it hot."
Original is 4 servings
Ingredients
- Sauce
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- Shrimp
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- Pasta
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- Garnish
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Nutritional
- 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
Step by Step Method
Step 1
Get spices ready.
Step 2
Cook pasta in heavily salted boiling water until al dente, drain saving 1/2 cup pasta water.
Step 3
Meanwhile, melt butter in a large skillet.
Step 4
Add cream, ketchup and spices.
Step 5
Whisk together and bring to a simmer.
Step 6
Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk.
Step 7
Most of the cream will boil away, leaving you with a dark orange sauce.
Step 8
In a separate small skillet, sauté mushrooms in olive oil until soft.
Step 9
Add mushrooms to simmering sauce.
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.
Step 11
Add pasta water.
Step 12
Toss with cooked fettuccine and simmer until thickened.
Step 13
Lightly top with finely shredded fresh parmesan.
Tips
No special items needed.
0 Reviews
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