If you’ve ever stepped into an Outback Steakhouse in South Korea, you already know that the real star of the menu isn’t the steak—it’s the legendary Toowoomba Pasta! Today, I’m sharing my ultimate copycat recipe that recreates that exact restaurant-quality magic right at home. By blending smooth half & half with a savory pinch of chicken powder, earthy button mushrooms, and a fiery kick of crushed peperoncino and Gochugaru, this dish hits the perfect balance of rich, creamy, and spicy. It’s incredibly easy to make with just three fettuccine nests and a handful of extra large shrimp. Let’s jump right into the kitchen!
Yield: 1 Serving
Short Korean Lesson
- BiMan (비만) = Obesity
- DangNyo (당뇨) = Diabetes
Video Instructions
Main Ingredients:
- Fettuccine pasta – 3 nests (6 Cups Water, 1 tsp Salt)
- 8 Extra Large Shrimp
- ⅔ Cup Button Mushrooms
- Some Freshly Grated Parmesan
- 1 Tbsp Green Onion, Finely Chopped
- 1 tsp Crushed Pepperoncino
- 1 tsp Garlic, Mined
- ½ Tbsp Olive Oil
Shrimp Seasoning Ingredients:
- 1 Tbsp Ketchup
- ½ Tbsp Olive Oil
- ½ tsp Paprika
- 2 Pinches Black Pepper
Sauce Ingredients:
- 1½ Cups Half & Half or ¾ Cup Heavy Cream + ¾ Cup Milk
- ½ Generous tsp Chicken Powder
- ½ tsp Paprika
- ¼ Generous tsp Salt
- ¼ tsp Hot Pepper Powder (GoChutGaRu)
- 2 Pinches Black Pepper
Directions
Prepare 8 extra-large shrimp. I used frozen shrimp, thawed them in water, then peeled them and removed the tails. Gently pat them dry with paper towels to remove any excess moisture.
In a small mixing bowl, combine the shrimp with 1 Tbsp of ketchup, ½ Tbsp of olive oil, ½ tsp of paprika, and 2 pinches of black pepper.
Toss well until the shrimp are evenly coated and let them marinate.
In a separate bowl or measuring cup, whisk together 1½ cups of half & half (or ¾ cup heavy cream + ¾ cup milk), ½ generous tsp of chicken powder, ½ tsp of paprika, ¼ generous tsp of salt, ¼ tsp of Korean hot pepper powder (Gochugaru), and 2 pinches of black pepper until completely smooth.
Cut about ⅔ cup of button mushrooms into wedge-shaped pieces (about 4–6 pieces each, depending on their size). Finely chop about 1 Tbsp of the green part of green onions for garnish.
Prepare 1 tsp of crushed peperoncino and 1 tsp of minced garlic as well.
We will be using 3 nests of fettuccine pasta.
Bring 6 cups of water to a boil in a large pot and add 1 tsp of salt. Add the pasta and cook for 7 minutes on medium-high, or 1–2 minutes less than the package instructions, depending on the brand, since it will continue to cook in the sauce later.
Heat a large skillet over medium-high heat. Add ½ Tbsp of olive oil, 1 tsp of minced garlic, and 1 tsp of crushed peperoncino, and sauté for about 30 seconds to infuse the oil, while the pasta is cooking.
Add the marinated shrimp and the mushrooms.
Cook for another 2 minutes, stirring until the shrimp is just cooked through.
Pour the prepared cream sauce into the skillet with the shrimp and mushrooms. Bring it to a gentle simmer over medium-low heat for 2 minutes.
When the pasta is cooked, remove it from the pot and transfer it directly to the sauce pan. Reserve some of the pasta cooking water in case the sauce becomes too thick, and add it as needed to loosen the sauce.
Toss everything together for a couple of minutes until the pasta is well coated with the sauce.
When the sauce has slightly thickened and the pasta is fully cooked, it is ready. When the sauce has slightly thickened and the pasta is fully cooked, it is ready. This Toowoomba pasta should not be too thick; it should have a generous, creamy sauce that looks a bit loose. Once served on a plate, you’ll notice the sauce gradually thickens as you eat.
Sprinkle the prepared green onions evenly over the plated Toowoomba pasta.
Finish by generously grating fresh Parmesan cheese on top.
I prepared a salad to serve with the pasta. I used a spring mix and added cucumber, tomatoes, colorful sweet peppers, croutons, and sweet onion, then tossed everything with Italian dressing.
That’s it! A rich, creamy, and spicy plate of Korean Outback Toowoomba Pasta right at home. It’s the perfect comforting meal for a cozy weekend or a quick date night. Give it a try, and let me know how it turns out in the comments below! Happy cooking!
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