Outback Steakhouse Queensland Chicken and Shrimp
Indulge in the rich, restaurant-quality flavors of this Outback Steakhouse Queensland Chicken and Shrimp recipe—the ultimate comfort food fusion! This decadent dish combines tender, seasoned chicken breasts, succulent sautéed shrimp, and al dente fettuccine pasta, all enveloped in a creamy, homemade Alfredo sauce made with butter, heavy cream, and Parmesan cheese. Spiced with a perfectly balanced mix of paprika, garlic powder, and black pepper, every bite bursts with savory goodness. Ready in just 40 minutes, this hearty, satisfying meal is perfect for weeknight dinners or special occasions. Garnish with fresh parsley for a pop of color and serve for a true steakhouse-inspired dining experience right at home!
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Ingredients
- 2 pieces (boneless, skinless) Chicken breast
- 12 large (peeled, deveined) Shrimp
- 12 oz Fettuccine pasta
- 6 tbsp Butter
- 2 cups Heavy cream
- 1 cup (grated) Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Paprika
- 0.5 tsp Garlic powder
- 2 tbsp Olive oil
- 2 tbsp (chopped, optional for garnish) Parsley
Directions
Step 1
Cook the fettuccine pasta according to the package instructions. Drain and set aside.
Step 2
Season the chicken breasts with half of the paprika, garlic powder, salt, and black pepper.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side, or until fully cooked. Remove from the skillet, slice into strips, and set aside.
Step 4
Season the shrimp with the remaining paprika, garlic powder, salt, and black pepper.
Step 5
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
Step 6
In the same skillet, melt the butter over medium heat. Slowly stir in the heavy cream, allowing the mixture to combine and warm through.
Step 7
Gradually add the grated Parmesan cheese while stirring, ensuring it melts into the sauce. Add a pinch of salt and black pepper to season.
Step 8
Add the cooked fettuccine pasta to the skillet with the alfredo sauce. Toss to coat the pasta evenly in the sauce.
Step 9
Top the pasta with the sliced chicken and shrimp. Toss gently to combine, or arrange the meat on top for presentation.
Step 10
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
| Serving size | (1649.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4969.5 |
| Total Fat 324.7g | 0% |
| Saturated Fat 163.2g | 0% |
| Polyunsaturated Fat 17.5g | |
| Cholesterol 1476.7mg | 0% |
| Sodium 5648.7mg | 0% |
| Total Carbohydrate 273.2g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 13.2g | |
| Protein 199.2g | 0% |
| Vitamin D 27.8IU | 0% |
| Calcium 1190.6mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 1279.6mg | 0% |
Source of Calories