Bistro Shrimp Pasta Recipes

BISTRO SHRIMP PASTA

Steps:

• shrimp: Set a skillet on medium heat, add enough oil for frying, at least 2 inches. In a medium bowl, combine the breadcrumbs, salt, and cornstarch. In another medium bowl combine the shrimp and the egg white and toss to coat. Dip each individual shrimp in the breadcrumbs and fry in the oil. Fry in oil for 1 minute on each side or until light golden brown. Remove to a plate that's covered with a paper towel. Set aside for later use.
• For the sauce: In a small bowl, combine the lemon juice, lemon zest, and cornstarch, whisk to work out any lumps. Set aside. Heat the butter and olive oil in a 1 quart saucepan. Add the garlic and sauté for 1 minute. Add the chicken broth and half and half. Bring to a simmer and let the sauce reduce by 1/4. Whisk the half and half mixture while slowly adding in the cornstarch slurry. Once added continue to whisk until thoroughly combined. Let sauce reduce again by 1/4. Add black pepper, red pepper flakes and season with additional salt if needed. Add the basil just before serving.
• For the pasta: In a medium skillet heat the olive oil and sauté the mushrooms for 2 minutes. Add the tomatoes and continue to cook for 1 minute. Remove from heat.
• In a large pot or bowl, toss the cooked spaghettini, mushroom/tomato mixture, arugula, and half of the sauce. Using two large spoons toss until all ingredients have been combined. When ready to serve, spoon pasta mixture into plate, top with 5 - 6 shrimps per person and drizzle remaining sauce over each individual serving. You can also serve this family style by following the same steps on a larger platter.

BISTRO SHRIMP PASTA

Steps:

• 1.) Saute mushrooms in oil. Add tomatoes 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.) 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 or until reduced by about half.
• 4.) Whisk together fresh squeezed lemon juice and corn starch until smooth. Add pepper.
• 5.) Add lemon mixture to cream mixture and whisk constantly for 2 minutes. Turn down to lowest heat just to keep warm.
• 6.) Dip raw shrimp in eggs and then transfer to coat with panko breadcrumb and flour mixture. 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.
• 7.) Add basil to sauce.
• 8.) Put cooked pasta on plate. Add desired amount of sauce. Top with tomatoes and mushrooms and shrimp.
• 9.) Enjoy! Yummy! :).

COPYCAT CHEESECAKE FACTORY BISTRO SHRIMP PASTA RECIPE

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!