The Ultimate Outback Steakhouse Pasta Guide: Menu, Freshness, Customization, Pricing, and More

Outback’s pasta lineup is compact but deliberately varied. The flagship dish is the Garlic Shrimp Linguine, featuring long, silky noodles tossed in a buttery garlic‑white wine sauce studded with sautéed shrimp. Next is the Chicken Alfredo, a classic creamy Parmesan sauce clinging to fettuccine ribbons and topped with grilled chicken strips. Finally, the Veggie Penne offers a tomato‑basil marinara loaded with bell peppers, zucchini, and mushrooms for a lighter, vegetarian‑friendly option. Seasonal specials occasionally appear—think a pumpkin‑infused rigatoni in the fall—but the core three remain steady year‑round.

Unlike a boutique Italian trattoria that rolls fresh pasta daily, Outback relies on a regional supplier that produces flash‑frozen, pre‑cooked noodles. The advantage is uniform texture across the chain; the drawback is that you won’t get the chew of hand‑made tagliatelle. When the noodles arrive at the kitchen, they’re quickly reheated in boiling water for 30‑45 seconds, then drained and tossed immediately with the sauce. This method preserves the noodle’s firmness while ensuring the dish is ready for service within minutes of ordering.

The sauces are where Outback tries to stand out. The Garlic Shrimp sauce blends butter, minced garlic, a splash of white wine, and a pinch of red pepper flakes, creating a bright, slightly spicy backdrop that lets the shrimp shine. The Chicken Alfredo leans on a heavy cream base, aged Parmesan, and a hint of nutmeg, resulting in a rich, velvety coating that some diners compare to a restaurant‑grade alfredo. The Veggie Penne’s marinara is simmered with San Marzano‑style tomatoes, fresh basil, and a touch of oregano, delivering a classic Italian taste without overwhelming the vegetables. While the flavors are solid, they are tailored to American palates—less acidity than a true Neapolitan sauce, and a creamier profile overall.

Outback encourages guests to tweak their pasta orders without a surcharge. Want extra shrimp in the linguine? Ask for a double portion of protein. Prefer a gluten‑free option? The kitchen can swap the regular noodles for a gluten‑free penne that arrives pre‑cooked, though availability may vary by location. You can also request a lighter sauce—just say “light on the alfredo” and the chef will reduce the cream by about 30%, adding a splash of low‑fat milk to keep the texture smooth. These adjustments are handled at the grill station, so the turnaround time stays quick.

The Veggie Penne is the primary vegetarian offering, but Outback will gladly replace the chicken in the Alfredo with grilled portobello mushrooms or a medley of seasonal veggies upon request. For those watching calories, the restaurant provides a “Fit” version where the sauce is halved and a side salad replaces the usual buttery garlic bread. Nutritional information, including calorie counts and allergen warnings, is posted on the official website and can be accessed through the Outback app, making it easy to track macros before you order.

Each pasta entrée is portioned to serve as a main course, typically 7 to 9 ounces of cooked pasta before sauce. The Garlic Shrimp linguine often feels slightly smaller because the shrimp takes up plate space, while the Chicken Alfredo feels more generous due to the thicker sauce coating the fettuccine. Prices range from $13.99 for the Veggie Penne to $17.99 for the Garlic Shrimp linguine, placing pasta in the mid‑tier of the menu—more expensive than a side salad but cheaper than a premium steak. When you factor in the protein and sauce, the cost per ounce of protein is competitive with other casual‑dining chains.

Outback’s digital platform lets you order pasta for curbside pickup, dine‑in, or delivery through its own app and partners like DoorDash, Uber Eats, and Grubhub. The ordering flow highlights customization options with toggle switches for extra protein, gluten‑free noodles, and sauce intensity. Delivery times average 30‑45 minutes in urban areas, and the packaging is designed to keep the sauce from spilling—separate compartments for sauce and noodles, then a final stir before eating. For large groups, you can order a family‑size pasta tray (12‑inch) that serves up to four people, which is a cost‑effective way to feed a party.

Outback runs a “Pasta Night” promotion roughly once a quarter, offering 20% off any pasta entrée when you order a beverage. Loyalty members earn double points on pasta purchases during these windows. Occasionally, the chain introduces limited‑time flavors—like a Cajun‑spiced penne or a pesto primavera—that appear on the digital menu for a few weeks. Signing up for the email newsletter guarantees you’ll receive alerts when these promotions go live, helping you snag a discount before the dish disappears.

Outback’s pasta dishes are inspired by Italian classics but are not intended to be authentic regional fare. The garlic‑butter shrimp sauce, for example, borrows from coastal Italian preparations but adds a heavier butter base to match the chain’s flavor profile. The alfredo is more akin to an American cream sauce than the traditional Roman alfredo, which historically contains only butter, Parmesan, and pasta water. If you’re a purist seeking true Italian techniques—hand‑rolled pasta, slow‑cooked San Marzano tomatoes, and minimal cream—you’ll likely find Outback’s offerings to be a comfortable, familiar alternative rather than a culinary pilgrimage.

Outback publishes a comprehensive nutrition guide on its website, downloadable as a PDF. Each pasta entry lists calories, total fat, saturated fat, cholesterol, sodium, carbohydrates, fiber, sugars, and protein. Allergen icons indicate the presence of gluten, dairy, shellfish, and nuts. The guide also notes that the sauces contain soy lecithin as an emulsifier, which is useful for guests with soy sensitivities. For real‑time updates, the Outback app includes a “Nutrition Facts” button on each menu item, letting you view the data instantly before you add the dish to your cart.