Toowoomba Pasta. It’s a pasta dish that’s taking over Korea right now. So what exactly is Toowoomba? It’s actually a small city in Australia (thanks Wikipedia!). But also the name of a hit-dish from Outback Steakhouse. Yes, you read correctly – ha! Koreans simply can’t get enough of this flavor. I know chances of you visiting Outback Steakhouse in the near future is slim. So here’s how to make it at home.
First, what does it taste like?
Well, it has the same creamy texture as fettucine Alfredo. But skip the ridiculous portions of butter and cheese. In fact, we don’t put a single drop of butter into this pasta! Instead, we replace that salty-cheesy flavor with aromatics. The gochugaru and garlic do a phenomenal job in adding a layer of spice – you can taste it a few seconds after the initial creamy flavor. It’s a must-try for a dinner date at home. Thank me later 🙂
A key thing is to give the green onions ample time to soak in that heavy cream. For best results, let it soak overnight in the refrigerator. But if you’re in a rush, let it sit for at least 1 hour. The other tip is to give ample time for the sauce to reduce. This was exactly 15 minutes for me. But keep an eye on it!
Neighbors, I hope you enjoy this delicious pasta and get another great start to the week! Tag us on Instagram if you do.
Alrighty, Dan-yul out! 🕺
Note: The original recipe is from a Naver Blogger, Redlily76
Yield 2 people
This pasta is going viral in Korea!
- Pasta noodles - 2 servings
- Green onions - 3 stalks
- Heavy cream - 400 ml (or ~1.5 cups)
- Milk - 1.25 cups
- Shrimp - 10
- Bacon - 3 slices
- Button mushroom - 2
- Broccoli - 4 florets
- Onion - 1/2 a whole
- Garlic - 5 cloves
- Soy Sauce - 1 Tablespoon
- Gochugaru - 1 Tablespoon
- Mirim - 1 Tablespoon (or use white wine)
- Salt - few shakes (to taste)
- Chop green onions into small pieces. Take out a mixing bowl and pour-in the heavy cream. Then add-in the chopped green onions and Soy Sauce (1 Tablespoon). Mix everything thoroughly.
- Set the bowl aside for at least 1 hour (or overnight) in refrigerator.
- Next, cut mushroom, garlic cloves and onion into thin slices. Split broccoli florets into smaller pieces as well. Cut the bacon into bite-sized pieces.
- Peel, devein and butterfly your shrimp.
- Finally, take out another mixing bowl. Add-in the cleaned shrimp and bacon strips. Add in Gochugaru (1 Tablespoon) and Mirim (1 Tablespoon). Mix it thoroughly.
- Put oil into a large frying pan. Place on medium heat.
- Once oil is hot, put in garlic pieces. Once the garlic pieces start to sizzle, place in the shrimp-and-bacon mixture. Next, add in the mushroom and onion slices too.
- Stir everything until the shrimp get plump and the bacon develops a slight crisp on the edges. Then pour in that heavy cream (1.5 cup). As well as the milk (1.25 cups).
- Now raise the heat to a medium-high heat. Once the sauce starts to boil, place in the broccoli pieces.
- Allow the mixture to reduce for approx. 15 minutes on medium-high heat. Stir occasionally.
- Meanwhile, you should cook your pasta according to box instructions. (Note: Cook the noodles adente, so it can finish cooking in our sauce).
- After 15 minutes, the sauce will have thickened (reference video). Take a quick taste and add-in some salt (few shakes). (Don't forget this step to season)
- Finally, add your cooked pasta into the sauce. Stir around and coat evenly. Plate the noodles and garnish with a few sprinkles of green onion.
- Bon Appetit! Enjoy life 🙂
- See video below for more details