Copycat Cheesecake Factory Bistro Shrimp Pasta
Description
This is a copycat recipe for The Cheesecake Factory's Bistro Shrimp Pasta. It has been lightened up so that it keeps the same delicious flavors without all of the calories. The pasta is tossed in a wonderful sauce and is tossed with tomatoes, shrimp, mush
Ingredients
Shrimp:
1 lb. large shrimp, peeled, deveined, and tails removed
1 egg white, beaten
¼ t. salt
2 T. cornstarch or arrow root powder
6 T. Italian breadcrumbs
oil, for frying
Creamy lemon-garlic sauce:
2 T. butter
1 T. olive oil
1 T. garlic, minced
1 c. chicken stock/broth
1 c. half and half, regular or fat-free
3 T. freshly squeezed lemon juice and ¼ t. lemon zest
1 T. cornstarch
¼ t. crushed red pepper flakes
¼ t. black pepper
5 basil leaves, julienned
Pasta:
12 oz. spaghettini, cooked according to package directions
1 t. olive oil
6 oz. Crimini or button mushrooms, quartered
1 c. grape or cherry tomatoes, halved
1 c. arugula, packed
Directions
Shrimp:
Put a skillet on medium heat; add oil for frying, at least 2 inches.
In a medium bowl, combine breadcrumbs, salt, and cornstarch.
In another medium bowl, combine shrimp and egg white; toss to coat; dip each shrimp in breadcrumbs; fry in oil for 1 minute per side or until light golden brown. Remove to a platter that's covered with paper towels; set aside for later use.
Sauce:
In a small bowl, combine lemon juice, lemon zest, and cornstarch; whisk to remove lumps; set aside.
Heat butter and olive oil in a 1 quart saucepan; add garlic; sauté 1 minute; add chicken stock/broth and half and half; bring to a simmer; let sauce reduce by one fourth. Whisk the half and half mixture while slowly adding in the cornstarch slurry. When added, continue to whisk until thoroughly combined. Let sauce reduce again by one fourth. Add black pepper, red pepper flakes and additional salt, if needed.
Add basil, just before serving.
Pasta:
In a medium skillet, heat olive oil; sauté mushrooms 2 minutes; add tomatoes; continue to cook 1 minute; remove from heat.
In a large pot or bowl, toss cooked spaghettini, mushroom/tomato mixture, arugula, and half of the sauce. Using 2 large spoons, toss until ingredients have been combined.
When ready to serve, spoon cooked pasta mixture onto plate, top with 5 - 6 shrimps per person and drizzle remaining sauce over each individual serving, or serve family-style by following the same steps on a larger platter.
4-6 servings.