Toowoomba Pasta

Name: Toowoomba Pasta
Total time: 20 min
Yield: 602.5 g
Ingredients: King Oyster Mushroom 100 g; Button Mushroom 115 pcs; Frozen Shrimp 80 g; Fettuccine 50 g; Low-fat Milk 200 ml; String Cheese Cheddar 22 slices; Sangha Cheese Fresh Mozzarella 10 servings; Peperoncino 1 g; Black Pepper 0.5 g; Salt 1 g; Olive Oil 10 ml; Minced Garlic 5 teaspoon; Oyster Sauce 8 g

Cook 20 min 563 kcal

#Toowoomba Pasta #pasta #shrimp pasta #cream pasta #Toowoomba sauce #Italian food #home cooking #quick recipe #spicy pasta #restaurant menu

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Ingredients

Main ingredients

King Oyster Mushroom 100 g
Button Mushroom 5 pcs
Frozen Shrimp 80 g
Fettuccine 50 g
Low-fat Milk 200 ml
String Cheese Cheddar 1 slices
Sangha Cheese Fresh Mozzarella 0.5 servings

Seasonings/Sauce

Peperoncino 1 g
Black Pepper 0.5 g
Salt 1 g
Olive Oil 10 ml
Minced Garlic 5 teaspoon
Oyster Sauce 8 g

Nutrition summary

Carbohydrates 56.83 g 40%

Protein 41.2 g 29%

Fat 20.22 g 32%

Serving size 602.5g

Cooking steps

1

Prepare the shrimp and garlic.
2

Heat olive oil in a pan and sauté the garlic.
3

Add the shrimp and cook until done.
4

Pour in the cream and milk, then bring to a simmer.
5

Add Toowoomba sauce and season with salt and black pepper.
6

Boil the pasta noodles, add them to the sauce, and mix well.
7

Sprinkle Parmesan cheese on top.

Toowoomba Pasta

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