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

Steps

1. Shrimp:
2. Put a skillet on medium heat; add oil for frying, at least 2 inches.
3. In a medium bowl, combine breadcrumbs, salt, and cornstarch.