Crispy shrimp served over a bowl of creamy pasta always feels like a win and this Cheesecake Factory Bistro Shrimp Pasta delivers just that. The shrimp are coated in panko for the perfect crunch, then layered on top of pasta tossed in a garlic Parmesan cream sauce with mushrooms and sweet cherry tomatoes.
It's a pasta dish that feels special but is easy enough to make at home for a weeknight dinner. Add fresh basil and a sprinkle of extra Parmesan before serving to bring it all together.
This recipe was inspired by one of my favorite orders at The Cheesecake Factory and making it at home is just as satisfying (and a lot healthier!). It uses simple ingredients you probably already have in your kitchen so it's approachable without losing that restaurant-style appeal.
Pair it with a crisp green salad, warm breadsticks and a glass of white wine and you've got a complete meal that works just as well for a busy weeknight as it does for a cozy date night in.If you are looking for more seafood recipes, check out our: Lemon Garlic Crab Pasta, Linguine Gamberetti, Italian Baked Clams Oreganata or Salmon Carpaccio.
Jump to:
Why You Will Love This Recipe
- Crispy shrimp: The shrimp are coated in a light panko breading and fried until perfectly golden. That crunch on top of creamy pasta makes every bite extra satisfying.
- Creamy sauce: The garlic Parmesan cream sauce is rich, smooth and full of flavor. It coats the pasta beautifully and ties everything together.
- Fresh ingredients: Juicy cherry tomatoes and tender mushrooms bring brightness to balance the richness. Fresh basil on top adds the perfect finishing touch.
Ingredients
Here are the ingredients you will need for this shrimp pasta:
- Eggs
- Flour: All-purpose works best.
- Panko breadcrumbs
- Shrimp: One pound of large, raw shrimp that are peeled and deveined.
- Garlic powder
- Onion powder
- Salt & black pepper
- Olive oil
- Pasta: Angel hair or thin spaghetti are closest to the Cheesecake Factory version.
- Cherry tomatoes: Use fresh and ripe, halved for even cooking.
- Heavy cream
- Parmesan cheese: Freshly grated Parmesan melts more smoothly than pre-shredded.
- Garlic: Use fresh cloves, minced finely for the best flavor.
- Mushrooms: Use white button or cremini mushrooms.
- Basil: Fresh basil leaves provide the best color and flavor.
See recipe card below for quantities.
Instructions
Let's make this pasta dish together!
- Step 1: Set up three bowls: one with beaten eggs, one with flour and one with panko mixed with seasonings.
- Step 2: Heat olive oil in a large skillet. Dredge the shrimp in flour, dip in egg, then coat with panko. Fry in batches until golden brown and transfer to a paper towel-lined plate.
- Step 3: Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain, reserving some of the cooking water.
- Step 4: Heat olive oil in a large pan over medium heat. Add mushrooms and sauté until golden, about 8-10 minutes. Stir in tomatoes, garlic, salt, and pepper, and cook until fragrant, about 3 minutes.
- Step 5: Stir in heavy cream and Parmesan cheese. Add the pasta and toss to coat, using about 2 tablespoons of reserved pasta water at a time if needed to loosen the sauce.
- Step 6: Serve the pasta topped with the shrimp, extra Parmesan and fresh basil.
Substitutions and Variations
Here are some common recipe substitutions and variations for this delicious dinner.
- Shrimp: Use chicken breast, scallops or even salmon instead of shrimp.
- Pasta: Linguine, fettuccine or spaghetti work well in place of angel hair.
- Panko breadcrumbs: Regular breadcrumbs or gluten-free panko can be used if needed.
- Parmesan cheese: Pecorino Romano or Asiago can replace Parmesan.
- Additions: Add crushed red pepper flakes or a drizzle of hot sauce to the sauce.
Top Tips
Here are some expert tips to make this recipe:
- Dry the shrimp well: Pat them with paper towels before breading so the coating sticks better.
- Don't overcrowd the pan: Fry shrimp in batches, if needed, so they cook up golden and crisp instead of soggy.
- Serve right away: The shrimp are at their crispiest and the sauce is at its creamiest when enjoyed immediately.
FAQ
Yes, you can bake the shrimp instead of frying. Place them on a lined baking sheet, spray lightly with cooking spray, and bake at 400°F until golden and crispy, about 10-12 minutes.
Frozen shrimp work great in this recipe. For best results, thaw them overnight in the refrigerator, or place them in a colander under cold running water for about 10 minutes until fully thawed.
The shrimp are best enjoyed right after cooking so they stay crispy. If you do need to make them ahead, reheat in the oven at 375°F for a few minutes to bring back some of the crunch.
Pairing
These are my favorite dishes to serve with this recipe:
The Best Copycat Cheesecake Factory Bistro Shrimp Pasta Recipe
Equipment
- Large Pot
- Large Skillet
- Spider Strainer
Ingredients
For the Shrimp
- 2 eggs beaten
- 1 cup flour
- 1 cup panko
- 1 lb large shrimp peeled and deveined
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons olive oil for frying
For the Pasta
- 10 oz angel hair or thin spaghetti
- 1 cup cherry tomatoes halved
- 1 cup heavy cream
- ½ cup grated Parmesan cheese plus more for serving
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 8 oz mushrooms sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh basil for serving
Instructions
- Prepare the shrimp: Set up three bowls: one with beaten egg, one with flour, and one with panko mixed with salt, pepper, garlic powder, and onion powder. Dip shrimp in flour, then egg, then panko.
- Cook the shrimp: Heat olive oil in a large, rimmed skillet. Fry shrimp in batches until golden brown. Transfer to a paper towel-lined plate.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions. Drain, reserving 1 cup pasta water.
- Sauté vegetables: Heat olive oil in a large pan over medium heat. Add mushrooms and sauté for 8-10 minutes, until golden. Add tomatoes, garlic, salt, and black pepper; cook for 3 minutes, until fragrant.
- Make the sauce: Stir in heavy cream and Parmesan cheese. Add pasta and toss to coat. If needed, add reserved pasta water 2 tablespoons at a time to thin the sauce.
- Serve: Top with shrimp, extra Parmesan cheese, and fresh basil.
Notes
Recipe Storage and Reheating
Here are storage and reheating instructions for this shrimp pasta recipe:- Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer Storage: Freeze the pasta and sauce (without the shrimp) in a freezer-safe container for up to 2 months, as the breaded shrimp do not freeze well.
- Reheating Instructions: Reheat gently on the stovetop or in the microwave, adding a splash of cream to loosen the sauce; re-crisp shrimp in the oven if needed.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Leave a Reply