Bistro Shrimp Pasta Recipes
BISTRO SHRIMP PASTA
This is a copycat recipe from the Cheesecake Factory that I found online. It is not exact, but so close that I give it a 9.75 compared to the 10 that is the CF dish. I am very pleased with how it turns out. Bon appetit! The recipe is a little high maintenance, but the end product is worth the work. :)
Provided by MellieButterfly
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- 1.) Saute mushrooms in oil. Add tomatoes until warm. Set aside.
- 2.) Add salt to water and boil for pasta until al dente. Set aside covered with a little oil so it doesn't stick together.
- 3.) Melt butter in large skillet. Add garlic and saute for 2 minutes. Add cream and chicken broth. Bring to a boil and cook about 8 minutes or until reduced by about half.
- 4.) Whisk together fresh squeezed lemon juice and corn starch until smooth. Add pepper.
- 5.) Add lemon mixture to cream mixture and whisk constantly for 2 minutes. Turn down to lowest heat just to keep warm.
- 6.) Dip raw shrimp in eggs and then transfer to coat with panko breadcrumb and flour mixture. Fry in butter and oil for a few minutes until golden brown. Allow them to drip on paper towel covered plate and cook the remainder of shrimp this way.
- 7.) Add basil to sauce.
- 8.) Put cooked pasta on plate. Add desired amount of sauce. Top with tomatoes and mushrooms and shrimp.
- 9.) Enjoy! Yummy! :).
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- While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.
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