BISTRO SHRIMP PASTA CHEESECAKE FACTORY RECIPES

Steps:

• Saute the mushrooms in oil.
• Add the tomatoes and continue sauteing until warm. Set aside.
• Add the salt to a pot of water and boil pasta until al dente.
• Set the pasta aside covered with a little oil so it doesn't stick together.
• Melt the butter in a large skillet.
• Add the garlic and saute for 2 minutes.
• Add the cream and chicken broth. Bring it to a simmer and cook for about 8 minutes or until the mixture has reduced by half.
• Whisk the freshly squeezed lemon juice and cornstarch together until smooth.
• Add the lemon mixture to the cream mixture and whisk constantly for 2 minutes.
• Let it cook under the lowest heat just to keep warm. Add in basil and pepper.
• Sift the flour and garlic powder, then add in the panko and Italian seasoning.
• Dip the raw shrimp in eggs and then transfer to coat with panko breadcrumbs and flour mixture.
• Fry in butter and oil for a few minutes until golden brown.
• Allow them to drain on a paper towel covered plate and cook the remainder of shrimp the same way.
• Plate your cooked pasta.
• Add the desired amount of cream sauce. Top with tomatoes, mushrooms, and shrimp to finish, and enjoy!

Steps:

• "Shrimp: Rock Shrimp (as much or as little as you'd like - calculate per person) Eggs, scrambled Corn Starch or flour (mix with the bread crumbs) Bread crumbs, seasoned Butter for frying Oil for frying Take the shrimp and coat with egg mixture, then dip into the bread crumb and corn starch mixture. Fry in a butter/oil mix for just a few minutes until done. Set aside and keep warm with paper towels on a dish (try not to cover completely or they will turn into a soggy mess). Step 3: Cook the pasta and make the sauce at the same time. (note: DO NOT add sauce to the pasta until ready to serve. The pasta will soak up all the sauce if it sits and the pasta will be fairly dry) Lemon Basil Cream Sauce (double the sauce recipe if you'd like): 2 TB. butter 2 cloves garlic, minced 1 cup half and half 1 cup chicken broth 1/4 cup lemon juice 2 TB. corn starch 1/2 tsp. pepper 3 TB. chopped fresh basil Melt butter in a large skillet over medium-high heat; add garlic, and saute 1-2 minutes. *Add half and half and chicken broth. *Bring to a boil, and cook about 8 minutes or until reduced by half. *Whisk together lemon juice and cornstarch until smooth in a bowl. *Whisk lemon juice and 1/2 tsp. pepper into butter mixture and cook, whisking constantly, 2 minutes or until thickened. *Remove from heat. *DO NOT add basil until ready to serve Step 4: Put it together In each bowl/dish add pasta, sauce, some of the mushroom/tomato mixture, some fresh arugula (let the heat of the pasta and sauce wilt the arugula) and toss until combined. Add shrimp and toss lightly. Top will a sprinkling of basil and grate some fresh Parmesan cheese on top of the dish and serve "