The BEST Cheesecake Factory Bistro Shrimp Pasta! (Budget-Friendly Dinner Idea!)

Start with colossal shrimp that has been peeled with tails on.

Gather grape tomatoes, heavy cream, baby bellas, salt, pepper, olive oil, arugula spinach mix, garlic cloves, 2 eggs, butter, fresh basil, lemon juice, flour, corn starch, onion powder, roasted garlic seasoning, oregano, all-purpose flour, panko bread crumbs, thin spaghetti, and white wine or chicken broth.

Season the shrimp lightly with salt and pepper.

Add the eggs directly to the shrimp without using a separate bowl.

Dip and batter the shrimp to coat them in the egg mixture and set aside to absorb the flour.

Chop up the vegetables (baby bellas and grape tomatoes).

In a pan, heat butter and a little olive oil for sautéing the veggies.

Add minced garlic to the mushrooms and stir lightly, seasoning with salt and pepper.

Add the grape tomatoes to the pan just to warm them up; do not overcook to avoid sogginess.

Remove the sautéed vegetables from the pan and set aside.

In the same pan, add butter and enough oil to coat the bottom.

Lightly fry the shrimp on each side until golden brown, then remove from the pan and set aside to keep them crispy.

In a separate bowl, mix cornstarch with lemon juice to create a slurry.

In the pan, add heavy cream and the cornstarch slurry, mixing until it starts to thicken.

Add a couple of pepper flakes for optional heat.

Add a couple of handfuls of the arugula spinach mix last to maintain some bite without softening them too much.

Plate the pasta and top with the crispy shrimp as a garnish.

Equipment Needed

Spice Level:

Dietary

Allergens