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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a copycat recipe from the Cheesecake Factory that I found online. It is not exact, but so close that I give it a 9.75 compared to the 10 that is the CF dish. I am very pleased with how it turns out. Bon appetit! The recipe is a little high maintenance, but the end product is worth the work. :) Ingredients:
1 cup quartered button mushroom |
1 cup grape tomatoes (halved) |
2 tablespoons olive oil |
1 lb thin spaghetti |
1/2 teaspoon salt |
4 tablespoons butter |
4 garlic cloves, minced |
2 cups heavy whipping cream |
2 cups chicken broth |
1/2 cup lemon juice |
4 tablespoons cornstarch |
1/2 teaspoon pepper |
1 cup chopped fresh basil |
1 lb raw shrimp, deveined and with shells removed |
2 eggs, beaten |
1 cup flour |
1 cup panko breadcrumbs |
1 teaspoon garlic powder |
1 teaspoon italian seasoning |
3 tablespoons butter |
3 tablespoons olive oil |
Directions:
1. 1.) Saute mushrooms in oil. Add tomatoes until warm. Set aside.
2. 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. 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. 4.) Whisk together fresh squeezed lemon juice and corn starch until smooth. Add pepper.
5. 5.) Add lemon mixture to cream mixture and whisk constantly for 2 minutes. Turn down to lowest heat just to keep warm.
6. 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. 7.) Add basil to sauce.
8. 8.) Put cooked pasta on plate. Add desired amount of sauce. Top with tomatoes and mushrooms and shrimp.
9. 9.) Enjoy! Yummy! :).
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