Toowoomba Pasta

Name: Toowoomba Pasta
Total time: 15 min
Yield: 688 g
Ingredients: Salt 2 servings (1/3 teaspoon); White Mushroom 92 pieces; Parmesan Cheese 5 g; Tagliatelle 100 g; Basil 28 servings; Peperoncino 2 g; Raw Garlic 12 cloves; Minced Garlic 5 teaspoon; Onion 70 servings (1/2 piece); Chicken Stock 7 g; Mellis Hot Cayenne Pepper 15 g; Frozen Shrimp 150 servings (3-4 pieces); Heavy Cream 200 ml

Cook 15 min Difficulty NORMAL 1,261 kcal

#Toowoomba Pasta #Pasta #Shrimp Pasta #Cream Pasta #Outback Pasta #Bacon Pasta #Heavy Cream Recipe #Western Food #Noodle Dish #Outback Pasta

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Ingredients

Main ingredients

Salt 2 servings (1/3 teaspoon)
White Mushroom 4 pieces
Parmesan Cheese 5 g
Tagliatelle 100 g
Basil 1 servings
Peperoncino 2 g
Raw Garlic 4 cloves
Minced Garlic 1 teaspoon
Onion 1 servings (1/2 piece)
Chicken Stock 7 g
Mellis Hot Cayenne Pepper 15 g
Frozen Shrimp 1.5 servings (3-4 pieces)
Heavy Cream 200 ml

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 96.94 g 30%

Protein 54.66 g 17%

Fat 74.53 g 53%

Serving size 688g

Cooking steps

1

Finely chop garlic and onion.
2

Peel and prepare the shrimp.
3

Cut bacon into bite-sized pieces.
4

Heat olive oil in a pan and sauté the garlic and onion.
5

Add bacon and shrimp and cook until done.
6

Pour in heavy cream and milk, then bring to a boil.
7

Season with ketchup, hot sauce, salt, and pepper.
8

Boil the pasta, then add it to the sauce and mix well.
9

Plate and garnish with parsley to finish.

Toowoomba Pasta

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