bistro shrimp pasta cheesecake factory
A rich and creamy Bistro Shrimp Pasta made with crispy golden shrimp, delicate angel hair pasta, and a zesty garlic lemon butter sauce. Perfect for a special date night or a weeknight treat.
Ingredients
For the Crispy Shrimp:
- 1 lb large shrimp peeled and deveined
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 egg beaten
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil for frying like canola or avocado oil
For the Lemon Butter Sauce:
- 3 tbsp unsalted butter
- 3 cloves garlic minced
- ½ cup white wine optional
- 1 cup heavy cream
- Juice of 1 lemon
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes optional
For the Pasta & Garnish:
- 8 oz angel hair pasta
- ½ cup cherry tomatoes halved
- ¼ cup fresh basil chopped
- Extra Parmesan and lemon wedges for garnish
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook angel hair pasta according to package instructions until al dente, drain, and toss with a little olive oil.
Prepare the Crispy Shrimp:
- Whisk the egg with a pinch of salt and pepper in a shallow bowl.
- In a separate bowl, combine the flour and panko breadcrumbs.
- Dip each shrimp in the egg mixture, then coat in the flour-breadcrumb mixture.
- Heat vegetable oil in a large skillet over medium-high heat and fry shrimp for 2-3 minutes per side until golden and crispy.
- Transfer to a paper towel-lined plate.
Make the Lemon Butter Sauce:
- Melt butter in a large pan and sauté garlic for 30 seconds until fragrant.
- Pour in white wine (or chicken broth) and simmer for 2 minutes.
- Add heavy cream, Parmesan, and lemon juice, whisking until smooth.
- Add red pepper flakes (optional) and simmer for another 2-3 minutes until slightly thickened.
Combine Everything:
- Toss the cooked pasta into the sauce and stir to coat.
- Fold in cherry tomatoes and let them warm through.
- Plate the pasta and top with crispy shrimp.
Garnish & Serve:
- Sprinkle with fresh basil and extra Parmesan.
- Serve with lemon wedges for a fresh burst of flavor.
Notes
- For a lighter version, swap half-and-half for the heavy cream.
- If you prefer a gluten-free version, use gluten-free breadcrumbs and flour alternatives.