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This Kingsland Pasta is so damn good. It’s my own version of the Kingsland and Queensland dishes you can find at Outback Steakhouse. Tender steak, flavorful chicken, and juicy shrimp on a pile of creamy fettuccine alfredo, with some extra sauce spooned over the top. My version is a little extra: at Outback the Queensland pasta is topped with chicken and shrimp and the Kingsland is just steak and shrimp. I went with all three!
I didn’t plan on adding a written recipe; it’s pretty much the same as my Creamy Fettuccine Alfredo with Chicken recipe, but a few of you said yes when I asked in the caption of the video I posted this morning. I’m nothing if not obliging, so here we are. I hope you’ll come back and let me know what you think of this Kingsland Pasta recipe if you try it!
Kingsland Pasta Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Kingsland Pasta recipe:
Fettuccine noodles: Outback uses fettuccine for their Kingsland pasta, so I did too. Obviously, any shape of pasta would work, so use what you have.
Garlic, shallot, parsley: We’re mincing all of these. We saute the garlic and shallot in the butter when we begin building the sauce. Parsley is just for garnish. If you don’t have any shallots you can add another couple of cloves of garlic and a pinch of onion powder.
Steak: The cut is up to you, just make sure they’re thick. At least an inch. I used filet mignon. Sirloin and ribeyes would be great choices. I’m not sure what cut Outback uses for their Kingsland Pasta.
Boneless skinless chicken breasts: Thighs work too if that’s your preference. You’ll just need to cook them longer.
Shrimp: I used extra-large 26/30 shrimp that was already deveined and peeled (except the tails. Outback leaves those on and so did I) from Whole Foods. I recommend that you use either extra-large 26/30 shrimp or large 31/35 shrimp. Any smaller or larger and it’ll throw the measurements off so be mindful if you use another size.
Heavy cream, aged parmesan: Major components of the alfredo sauce. I made a very large batch of alfredo sauce, more than I normally would for pasta, to make sure I had enough to spoon over the top of the plated dish.
Salted butter, extra virgin olive oil: We saute our aromatics in a pat of butter, then melt a whole stick to start the sauce. The olive oil is just for marinating and searing the proteins.
Blackened seasoning, Trader Joe’s soffritto seasoning, Italian seasoning, Worcestershire sauce, kosher salt: Our seasonings. I wanted nice color and flavor so I did my own thing here, not really mindful of the Kingsland Pasta I’m imitating. The soffritto seasoning can be omitted if you don’t have a TJs near you, and any cajun or blackening seasoning will work. We add salt and Worcestershire to the steak, and you might need a little salt for the sauce, depending on your taste buds.
What’s Pasta without Bread?!
And a salad, but this isn’t the website for salads. Not yet at least! Here are some delicious options for the bread tho –
Place the steaks in a bowl and drizzle in the Worcestershire, one tablespoon of olive oil, half a teaspoon of kosher salt, and a liberal amount of blackened seasoning. Use tongs or your hands to work all of the seasonings into the steaks, all over. Cover and set aside.
In a separate bowl add the chicken, along with the soffritto seasoning, half a teaspoon of kosher salt, one tablespoon of olive oil, and about 2 teaspoons of blackened seasoning. Use your hands to work the seasonings into the meat, making sure each piece is coated. Add more blackened seasoning if there are some naked spots.
And in yet another bowl, add the shrimp along with the remaining kosher salt, blackened seasoning, and olive oil. Stir well to coat the shrimp and place it next to the other bowls. Preheat your oven to 375°F.
Place a medium saucepan over medium-high heat and in it melt the one tablespoon of butter. Once it has melted add the garlic and shallot. Saute the aromatics just until they become fragrant and start to turn colors, about 4 minutes. Add the remaining stick of butter and stir until it melts. Next, slowly stir in the heavy cream. Reduce the heat to medium and simmer for 5 minutes, then stir in the grated parmesan. Stir until the parmesan has melted, then reduce the heat to low, cover and let simmer while you prepare the meat, stirring occasionally. It will thicken slightly.
Around this time you’ll want to start boiling your fettuccine in salted water according to the package directions.
Grab a grill pan or large cast-iron skillet and preheat it over medium-high heat for two minutes. After two minutes drizzle in just enough oil to coat the surface of the pan and add the steaks in a single layer. Let the steaks sear undisturbed for 2 minutes, then flip and sear for another minute or so. Transfer the steaks to a baking sheet and place them in the oven to continue cooking. How long will depend on how thick the steaks are and to what doneness you like them – use a thermometer if you’re not quite sure.
Add more oil if needed, then add the chicken breasts. Sear them for 4 minutes undisturbed, then flip and continue cooking. You can cook them all the way through in the pan, which will take another 5-7 minutes or so on the stovetop, or you can transfer them to the baking sheet with the steak, where it will take about 10 minutes. This too depends on the thickness of your chicken. A thermometer will help here, too.
Lastly, cook the shrimp in a single layer, adding more oil to the pan first if needed. Sear until they start to become opaque, then flip. Cook until they curl into Cs – not too tightly that means they’re overcooked – and have a nice crisp and color. Add the butter and toss them around until it has melted. Remove from the pan.
Slice the steaks and chicken breasts against the grain and on a bias, then pour 2/3 of the alfredo sauce into the drained fettuccine noodles and stir to combine. Plate by twirling pasta into dishes, ladling more sauce over it, and arranging the desired proteins on top. Sprinkle on some parsley and dassit!