The Best Copycat Cheesecake Factory Bistro Shrimp Pasta Recipe
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.
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?
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