Queensland Chicken and Shrimp Pasta Recipe {Outback Steakhouse Inspired}

Queensland Chicken and Shrimp was my husband’s favorite dish at Outback Steakhouse. Although we have not been there in quite a long time – we have been enjoying this quick and easy inspired recipe in the comfort of our own kitchen for the past couple of years.


This recipe consists of basic linguine pasta tossed with grilled chicken and shrimp, mixed with an easy-to-make cream reduced sauce. To make this recipe even quicker on those busy nights during the week, pre-packaged grilled chicken strips and peeled & deveined cooked shrimp can easily be used as well.

Queensland Chicken and Shrimp Pasta

Ingredients Needed:
4 Chicken Breasts, Grilled
1 Pound of Cooked Shrimp, peeled, deveined and tail off
2 Tablespoons of Garlic Powder
1/2 Teaspoon of Poultry Seasoning
1/4 Teaspoon of Ground Pepper
1/4 Teaspoon of Onion Powder
1 Pint of Heavy Whipping Cream
1 Cup of Milk
4 Tablespoons of Butter
1/2 Cup of White Cooking Wine
1 Pound of Linguine

If using fresh chicken breast & shrimp – grill/cook accordingly.

Mortar the garlic powder, poultry seasoning, ground pepper and onion powder until well ground together. If you do not have a mortar and pestle you can use a small deep bowl and the back end of a spoon to grind them together – since almost all of the spices are already in powder form.

In a medium pan combine the heavy cream, milk, and butter. Mix in half of the mortared spice mixture. Reduce and thicken by simmering over a medium heat, stirring continuously. Do not let the mixture rise above a boil – keep it at a simmer and continue to stir until it slightly thickens. Remove from heat and set aside.

Cook the linguine, al dente.

While the pasta is cooking, cut the grilled chicken breast into strips and place in a saute pan with the shrimp, white cooking wine and remaining mortared spices. Simmer on low.

Drain the pasta and place in a large bowl. Add the chicken and shrimp {discarding any wine left in the pan}. Top with the cream sauce and toss to coat.


Enjoy.

                  

Comments

  1. This looks lovely!
    I am surprised they have Australian style restaurants in the US.
    BTW in Australia we call shrimp, prawns!

  2. Hi Stephanie,
    Thanks so much for giving me a quick and delicious mealplan. Sometimes I’m so pressed that I need something fast, but want it to be yummy. This is perfect with a salad. Great job!
    Hugs,
    Patti

  3. This looks so good! I love shrimp but I am totally intimidated with cooking them. But I think I need to get over it and make your recipe!

  4. This sounds like a wonderfully quick and easy dinner for company, just add salad and its done! Thanks for sharing!

  5. Oh man – I love Q. Chicken and Shrimpl!!! It was my first meal at Outback and I loved it. Can’t count the number of times I ordered it. Sadly, they took it off our menu here. Just as well though…I don’t need the calories. Thanks for the memories!

    • Susan,

      I realize this post is a little old, but thought you might like to know that even though they took Q. C&S off the menu, you can now order the No Rules Pasta with chicken and shrimp and it tastes the same! You even have the option to order it with scallops as well.

  6. Stephanie, this looks so yummy I had to pin it! Thanks!

  7. Спасибо за вкусный рецепт!
    Мы сегодня обязательно попробуем приготовить его))))

  8. Just pinned this and some of your other recipes and ideas. Great stuff! Thanks!! Nicole

  9. Gotta pin this, it has everything my family loves.

    ~Bliss~

  10. This looks SO good. Good idea about using ready-to-use chicken and shrimp – it’s always nice to be able to make something delicious even on a busy weeknight. Thanks for the recipe!

  11. Hi Stephanie…YUM! This is my husband favourite meal. Also we are Queenslanders (australia) so this dish is from home for me! It is very queensland…As we are are tropical and seafood (prawns) are often in queensland style dishes…yum, yum., Im drooling thinking about it! Def. pinning for later reference.

  12. What is the reddish looking spice in the picture of spices? And do you sprinkle parsley or something on top?

        

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