Cooked - Outback Steakhouse& Kingsland Pasta

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Outback Steakhouse& Kingsland Pasta

1.0

1 lb. sirloin steak, trimmed and cut into 1.5 oz. Medallions

1 lb. Gulf shrimp, peeled & deveined, tails on

1 lb. Barilla Fettuccine noodles

6 TBL unsalted butter

2 garlic cloves, minced

1 cup milk

2 cups heavy cream

½ cup freshly grated Parmesan cheese

½ cup freshly grated Pecorino Romano

½ tsp. ground nutmeg

½ lemon, juiced

½ cup fresh Italian parsley, finely chopped

Kosher salt and cracked black pepper, to taste

OUTBACK SEASONING: ½ tsp. onion powder, ½ tsp. garlic powder, 2 tsp. unsmoked paprika, ⅛ tsp. cayenne pepper, ¼ tsp. ground coriander, ½ tsp. ground cumin, 1 tsp. kosher salt, ½ tsp. ground black pepper

In a small bowl, mix all the Seasonings to make the Outback Seasoning mix.
Skewer the steak and the shrimp on separate skewers, sprinkling the seasoning mix over the skewers.
Sear the steak skewers on a hot grill pan for 3 minutes per side, then set aside.
Grill the shrimp skewers for 2 minutes per side, then set aside.
Boil the fettuccine in salted water until al dente, drain, rinse, and set aside.
In a sauté pan, melt butter, add garlic, milk, and heavy cream. Simmer, then add Parmesan and Pecorino until melted and creamy.
Add lemon juice, nutmeg, Outback Seasoning mix, salt, and pepper.
Reduce heat, add cooked fettuccine and parsley, cook for another 1 ½ minutes.
Serve the fettuccine Alfredo in pasta bowls, topped with grilled steak and shrimp.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇺🇸American

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 113 weeks ago

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