NRW: Toowoomba Pasta

My first year of college I lost 20lbs due to depression. Hey, I was 18 living in the most depressing city ever, Pittsburgh, and experiencing family problems back home that I could do nothing about. I couldn't take it for another semester, so I found myself in Charlotte for my Sophomore year. It is there that I found sunshine, happiness, glee, and the freshman (sophomore?) 15. The former had to do with those Carolina blue skies, but the latter happened because of my friends over zealousness with eating at Outback Steakhouse. There were two things I was guaranteed to get back then: kookaburra wings and the Toowoomba Pasta. Yummo! It wasn't until I began working there that I stopped eating there (well, I still go to get the wings!). The fat content? Out of Control! I couldn't deal.

Sunday my mother wanted to go to Outback for dinner, and I reluctantly agreed. I looked at the menu and low and behold, they no longer serve the Toowoomba Pasta! Craziness! Then I remembered a knottie friend (aka virtual friends you make on theknot.com) sent me a Toowoomba Pasta recipe knock off quite a few months ago, and it was on! I decided I would make it this week, just for old times sake. I never ever ever would've imagine how delicious it would turn out! Although I must admit, I do feel like I'm going to go into cardiac arrest at any moment. I was feeling like my girl Paula Dean while making it. Heavy cream and a whole lotta butter? Lawd have mercy! Make at your own risk!

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 quartered baby portabella mushrooms  
• 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 (I am guessing on the amount of pasta since I make two batches of Easy Homemade Fresh Pasta (Gluten Free)) 
• 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.
 
~HG