Spicy Shrimp Alfredo | Toowoomba Pasta

Spicy Shrimp Alfredo Pasta at Home | Toowoomba Pasta, the Most Loved Pasta in the ’00s in Korea!

Hey there! Let’s take a trip down memory lane and cook up a delicious Spicy Shrimp Alfredo Pasta that’ll transport you to the 00s in Korea. Get ready to enjoy Toowoomba Pasta from Outback Steakhouse, a beloved dish by so many Koreans!! It’s time to spice up your dinner with this Korean favorite!

Toowoomba Pasta: A creamy Alfredo sauce with a spicy twist, and you’ve got Toowoomba Pasta. It’s a little different than the Jjamppong pasta (Spicy Seafood Pasta) recipe. This dish combines the best of both worlds, blending the richness of traditional Alfredo sauce with a tantalizing Korean kick. It’s a perfect fusion of Italian and Korean flavors, guaranteed to make your taste buds dance!

Jjamppong Pasta (Spicy Seafood) Recipe & Video

Quick, Easy, and Family-Friendly

Now, you might wonder, “Can I make this delicious dish at home?” Absolutely! This homemade Spicy Shrimp Alfredo Pasta, Toowoomba Pasta recipe is quick, easy, and perfect for busy weeknights or special family dinners. Gather your loved ones around the table, and they will thank you later.

Customize to Your Liking (Even plant-based version!)

One of the best things about Toowoomba Pasta is its versatility. Want a plant-based version? No problem! Simply swap the shrimp for more mushrooms (I love to do with king oyster mushroom “scallop” style) and use your favorite plant-based unsweetened & unflavored milk or cream. Add some nutritional yeast for a cheesy, umami flavor. This dish is all about making it your own while keeping the spicy essence intact.

Let’s Get Cooking!

Toowoomba Pasta Recipe Start by bringing a large pot of water to a boil to cook the pasta. While waiting on the pasta water to boil, prepare the veggies and creamy sauce. Dice the onion and chop the garlic cloves. Cut the button bell mushrooms into quarters as well.

In a bowl, mix your preferred cream or milk of your choice (I used unsweetened plain soy milk), garlic powder, onion powder, and a touch of smoked paprika (or cayenne/gochugaru), veggie/chicken bouillon (or Yondu), and ketchup. Whisk well and set the sauce aside.

Start by cooking the pasta according to the package instructions in salted boiling water. Make sure to cook the pasta al dente or a little under because we will finish cooking the pasta in the sauce.

Heat the oil and the butter in a large skillet or frying pan over medium-high heat. Add the shrimp and cook until they turn pink and are cooked through; cooking time varies depending on the size of the shrimp. Once cooked, remove the shrimp from the pan and set them aside.

In the same pan, add the chopped garlic, onion, and mushrooms. Season with a pinch of salt and pepper to taste. Saute the ingredients until the onions become translucent and the mushrooms are cooked for about 2 minutes.

Reduce the heat to medium and pour the prepared cream sauce into the pan. Stir well and bring the sauce to a simmer. Let it cook for 2 to 3 minutes until the sauce thickens slightly.

Add the cooked pasta to the sauce and sprinkle the cheese right on top. Toss it until it is well coated. Cook for an additional 1 minute or so, allowing the pasta to absorb the flavors of the sauce.

Stir in the shrimp and remove the pan from heat and garnish with some more cheese, freshly chopped chives, or green onions. Adding a vibrant touch of color and freshness to the dish.

Now, it’s time to dig in and enjoy the Spicy Shrimp Alfredo Pasta, Toowoomba Pasta! Serve hot, and enjoy!

So, gather your ingredients and get ready for this iconic dish that captured the hearts of Koreans in the 00s. It’s time to create your own Korean-inspired pasta and indulge in the magic of Spicy Shrimp Alfredo Pasta, Toowoomba Pasta. Bon appétit!

Spicy Shrimp Alfredo Pasta | Toowoomba Pasta

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Seonkyoung Longest
• Total Time: 15 mins
• Yield: 2 1x

Print Recipe

Pin Recipe

Ingredients

Units USM Scale 1x2x3x

• 1 small onion, diced
• 5–6 cloves garlic, chopped
• 9 button bell mushrooms, cut into quarter
• 1/2 lb fettuccine, pappardelle, tagliatelle, linguini or your choice of pasta
• 2 cups cream or milk of your choice, I used unsweetened plain soy milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 to 2 tsp smoked paprika, cayenne, or gochugaru (Korean red pepper flakes)
• 2 tsp veggie/chicken bouillon or 2 tbsp Yondu (Korean vegetable seasoning)
• 1 tbsp ketchup
• 2 tbsp oil
• 2 tbsp unsalted butter
• 1/2 lb peeled and deveined shrimp (you can substitute to king oyster mushroom “scallop”)
• A pinch of salt & black pepper
• 1/3 cup grated parmesan cheese or nutritional yeast
• Chopped chives or green onion

Cook Mode Prevent your screen from going dark

---

Instructions

1. Bring a large pot of water to a boil to cook the pasta. Dice the onion and chop the garlic cloves. Cut the button bell mushrooms as well.
2. In a separate bowl, prepare the cream sauce by combining the cream or milk, garlic powder, onion powder, smoked paprika (or cayenne/gochugaru), and veggies.chicken bouillon (or Yondu), and ketchup. Whisk well and set the sauce aside.
3. Start by cooking the pasta according to the package instructions in salted boiling water. Make sure to cook the pasta al dente or a little under because we will finish cooking the pasta in the sauce.
4. Heat the oil and the butter in a large skillet or frying pan over medium-high heat. Add the shrimp and cook until they turn pink and are cooked through; cooking time varies depending on the size of the shrimp. Once cooked, remove the shrimp from the pan and set them aside.
5. In the same pan, add the chopped garlic, onion, and mushrooms. Season with a pinch of salt and pepper to taste. Saute the ingredients until the onions become translucent and the mushrooms are cooked for about 2 minutes.
6. Reduce heat to medium and pour the prepared cream sauce into the pan. Stir well and bring the sauce to a simmer. Let it cook for 2 to 3 minutes until the sauce thickens slightly.
7. Add the cooked pasta to the sauce and sprinkle the cheese right on top. Toss it until it is well coated. Cook for an additional 1 minute or so, allowing the pasta to absorb the flavors of the sauce.
8. Stir in the shrimp and remove the pan from heat and garnish the dish with some more cheese and chopped chives. Serve hot and enjoy!

• Prep Time: 5 mins
• Cook Time: 10 mins

Recipe Card powered by

Lemon Chicken Pasta Recipe Quick & Easy

Pasta with Garlic and Olives