Outback steakhouse Queensland chicken and shrimp recipe
Outback Steakhouse Queensland chicken and shrimp is a delicious dish made with tender chicken breasts, succulent shrimp and an irresistible creamy sauce. The unique combination of flavors makes this dish an instant favorite among family and friends. This meal can be served as a main entree or as part of your next party menu! With its rich flavor, it’s sure to be a hit.
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Servings: 2 person
Calories: 809kcal
Equipment
- 2 tablespoons
- 1 cup
Ingredients
- 1/4 pint 1/2 cup cream, contributing a creamy and indulgent element to the sauce, adding a luxurious and smooth texture
- 4 ounces shrimp providing a delicate and seafood flavor to the linguine, adding a succulent and slightly sweet taste
- 1/8 teaspoon poultry seasoning infusing the sauce with a savory and aromatic blend of herbs, enhancing the overall poultry flavor
- 1/16 teaspoon white pepper enhancing the overall seasoning and adding a mild and delicate peppery flavor to the sauce
- 1/16 teaspoon onion powder adding a savory and aromatic taste to the sauce, enhancing its overall depth
- 1/2 tablespoon olive oil acting as a medium for cooking the chicken and shrimp, adding a subtle and fruity flavor to the dish
- 1/4 cup white wine providing acidity and brightness to the sauce, balancing the flavors and adding complexity
- 1/8 teaspoon cayenne adding a subtle and gentle heat to the sauce, providing a touch of spiciness
- 1/2 tablespoon garlic powder infusing the sauce with a bold and aromatic garlic flavor, adding depth and richness
- 1/4 cup milk adding creaminess and richness to the sauce, creating a velvety texture that coats the linguine
- 1 tablespoon butter providing a luscious and buttery flavor to the sauce, adding richness and depth
- 8 ounces linguine serving as the base for the dish, providing a tender and chewy texture that complements the sauce and ingredients
- 2 chicken breasts offering tender and juicy bites of chicken, adding a savory and protein-rich element to the dish
Instructions
- Preheat the oven to 375°F.
- In a bowl, mix together the milk, butter, cream and all the seasonings (poultry seasoning, cayenne pepper, white pepper and onion powder).
- Heat up a large skillet over medium heat and add the white wine together with garlic powder. Keep stirring for 2-3 minutes before turning the heat down to low.
- Add the pasta into the skillet and stir occasionally for about 5 minutes or until it becomes al dente – be careful not to overcook! Take off from heat and set aside.
- Place the chicken breasts onto a baking dish, then brush with a light layer of olive oil or cooking spray. Pour half of the sauce mixture over the chicken breasts.
- Bake for 20 minutes, flipping halfway through cooking time.
- Reheat the same large skillet at medium heat and add 1 tablespoon of olive oil. Once heated up, put in the shrimp and sauté for around 2-3 minutes to cook it.
- When the chicken is done baking, take it out from the oven and pour the remaining sauce mixture over the chicken as well as shrimp. Bake for an extra 5 minutes or until bubbling.
- Serve with preferred sides, such as rice or mashed potatoes!
Notes
• If you prefer to use boneless skinless chicken thighs instead of breasts, reduce baking time by 5 minutes.
• For more flavor, add some chopped fresh herbs such as rosemary, thyme and basil.
• To make the sauce thicker, mix together 1 tablespoon of cornstarch with 2 tablespoons of cold water and add to the sauce while it is simmering.