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Kingsland Pasta

Kingsland Pasta

  • Author: María
  • Total Time: 45 minutes
  • Yield: 6


Outback’s become a little stingy with the alfredo sauce recently, so this recipe has plenty of it.


  • 1 lb dry fettuccine noodles
  • 3 garlic cloves, minced
  • 1 small shallot, minced
  • 1/2 lb steaks, 1″ thick
  • 1/2 lb boneless skinless chicken breasts, halved lengthwise 
  • 1/4 lb large shrimp, cleaned and deveined
  • 3 1/4 C heavy cream
  • 2 1/2 C aged parmesan, grated
  • 1/2 C + 1 tbsp salted butter, divided
  • 3 tbsp blackened seasoning, plus more as needed
  • 2 1/2 tbsp extra virgin olive oil
  • 1 tbsp Trader Joe’s soffritto seasoning*
  • 1 tbp unsalted butter
  • 2 1/2 tsp Italian seasoning
  • 2 tsp minced parsley
  • 1 tsp Worcestershire sauce
  • 1 1/2 tsp kosher salt, to taste


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Around this time you’ll want to start boiling your fettuccine in salted water according to the package directions. 
  6. 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. 
  7. 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. 
  8. 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.
  9. 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! 


  • Prep Time: 15
  • Cook Time: 30
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