Outback's Toowoomba Pasta

[banausos.livejournal.com]

Tonight I made Outback's Toowoomba Pasta! (Click the picture for a link to the original recipe.)

Ingredients

• 1/2 cup butter
• 1 1/2 cups heavy cream
• 1 tablespoon ketchup
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon coriander
• 1/4 teaspoon black pepper
• 2 cups baby portabella mushrooms, roughly chopped (I used button because that’s what I had.)
• 1 lb raw shrimp (tails off and de-veined, substitute 1/2 for crawfish if available)
• 1/2 cup chopped green onion (about 2-3)
• 16 ounces fettuccine pasta
• shredded fresh parmesan cheese

Directions

1. Cook fettuccine as directed.

2. Melt butter in a large skillet. Add cream, ketchup and spices. Whisk together and bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).

3. In a separate small skillet, sauté mushrooms in olive oil until soft. Add mushrooms to simmering sauce.

4. 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.

5. Toss with cooked fettuccine and serve immediately lightly topped with finely shredded fresh parmesan cheese.