Copycat Cheesecake Factory Bistro Shrimp Pasta

Copycat Cheesecake Factory Bistro Shrimp Pasta


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This copycat Cheesecake Factory recipe is award-winning - try it for lunch or dinner on a special occasion!

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Serving Size / Yield

6 servings


  • Veggie Portion
  • 1 C. quartered button mushroom
  • 1 C. grape tomatoes (halved)
  • 2 Tbsp. olive oil
  • Pasta Portion
  • 1 lb. thin spaghetti
  • 1/2 tsp. salt
  • Lemon Basil Cream Sauce
  • 4 Tbsp. butter
  • 4 garlic cloves, minced
  • 2 C. heavy whipping cream
  • 2 C. chicken broth
  • 1/2 C. lemon juice
  • 4 Tbsp. cornstarch
  • 1/2 tsp. pepper
  • 1 C. chopped fresh basil
  • Shrimp Portion
  • 1 lb. raw shrimp, deveined and with shells removed
  • 2 eggs, beaten
  • 1 C. flour
  • 1 C. panko
  • 1 tsp. garlic powder
  • 1 tsp. italian seasoning
  • 3 Tbsp. butter
  • 3 Tbsp. olive oil

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Saute mushrooms in oil. Add tomatoes until warm. Set aside.
Add salt to water and boil for pasta until al dente. Set aside covered with a little oil so it doesn't stick together.
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.
Whisk together fresh squeezed lemon juice and corn starch until smooth. Add pepper.
Add lemon mixture to cream mixture and whisk constantly for 2 minutes. Turn down to lowest heat just to keep warm.
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.
Add basil to sauce.
Put cooked pasta on plate. Add desired amount of sauce. Top with tomatoes and mushrooms and shrimp.

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