So I never go to Cheesecake Factory, but my friend Elliott always talks about his favorite dish--the bistro shrimp pasta, so naturally I had to look the recipe up! Of course I changed a lot of it partly for my taste and partly to try to make it a bit healthier than it is (lots of butter and cream involved in this one folks!😱). So here is my version of the dish:
Erin's bistro shrimp pasta:
1 small onion (chopped)
1/2 cup quartered cremini mushrooms (optional)
1/2 cup grape tomatoes (chopped)
1/2 cup frozen spinach (eyeball it)
2 tablespoons olive oil
1 lb thin spaghetti
1/2 teaspoon salt
Lemon Basil Cream Sauce:
2 tablespoons butter, divided
2 garlic cloves, minced
1 cup heavy whipping cream
1 cup chicken broth
1/4 cup lemon juice or juice from 2 lemons
2 tablespoons cornstarch
1/2 teaspoon pepper
1 cup chopped fresh basil
1 tablespoon spicy steak seasoning
Salt to taste
1 lb raw shrimp, deveined and with shells removed
1 egg beaten
1/2 cup whole wheat flour
1/2 cup whole wheat Italian breadcrumbs
1 teaspoon garlic powder
1 teaspoon italian seasoning
1 tablespoons butter
3 tablespoons olive oil
1.) sauté onions and mushrooms in oil. Add tomatoes and spinach 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.)Start the sauce. 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
4.) Whisk together fresh squeezed lemon juice and corn starch until smooth. Add pepper.
5.) Whisk lemon mixture into cream mixture and whisk constantly for 2 minutes. Add basil and turn down to lowest heat just to keep warm.
6.) Dip raw shrimp in eggs and then transfer to coat with breadcrumb and flour mixture ( I shake them up in a ziplock bag all at once). 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.
8.) Add all veggies and cooked pasta into the sauce and toss to coat. Add additional 1/3 cup of chicken stock to thin sauce if desired. Top with shrimp.