Bistro Shrimp Pasta – Easy Cheesecake Factory Copycat

This creamy bistro shrimp pasta is a homemade spin on the Cheesecake Factory favorite — loaded with garlic, lemon, mushrooms, and crispy shrimp on top. It’s rich, quick, and somehow still feels kinda fancy without a ton of effort. Makes a solid weeknight meal, or one of those comfort dinners when takeout’s not in the budget.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: buttery, garlicky, lemony with crispy shrimp
• Great for: comfort meals, fast dinners, solo vibes

Why I Like This Recipe

Had shrimp in the fridge and pasta in the pantry. The rest just… happened. The sauce came out better than I expected and the crispy shrimp on top? I ate two before even plating. It’s chaotic, but it works.

Ingredients

For the crispy shrimp:

• 2 lbs peeled raw shrimp
• 1 egg
• ¼ cup buttermilk (or milk + lemon)
• Salt + pepper
• ¼ cup Italian breadcrumbs
• 1 tbsp olive oil
• Zest of 1 lemon

For the veggie mix:

• 1 shallot, thinly sliced
• 2 garlic cloves (or 4, you do you)
• 2 cups button mushrooms, quartered
• 1 cup cherry tomatoes, halved
• A handful of fresh basil, ribboned
• 2 tbsp olive oil
• Splash of white wine

For the sauce:

• ¼ cup salted butter
• 2 tbsp flour
• 1 cup heavy cream
• Juice + zest of 1 lemon
• ¼ cup veggie stock
• 2 tbsp chopped basil
• Cracked black pepper, pinch of salt

For the pasta:

• 1 lb spaghetti or fettuccine

How To Make Bistro Shrimp Pasta

1. Marinate shrimp: Toss shrimp with salt, pepper, egg, and buttermilk. Let sit while you prep the rest.
2. Cook the veggies: In a skillet, sauté shallots with olive oil and a little salt. Add mushrooms, then tomatoes. Cook down on low until softened.
3. Deglaze and simmer: Splash white wine into the veggie pan. Scrape the bottom and simmer for a few minutes.
4. Make the sauce: In a separate pan, melt butter. Add flour, whisk smooth. Slowly stir in cream, stock, garlic, lemon juice + zest, and basil. Simmer until thickened.
5. Boil pasta: Salt your water. Cook pasta al dente, drain, and toss with veggies.
6. Fry the shrimp: Coat marinated shrimp in breadcrumbs. Pan-fry in olive oil until golden. Zest lemon over them right after frying.
7. Finish and serve: Pour sauce over pasta and veggie mix. Stir gently. Top each plate with shrimp and extra basil.

Tips for Success

• Let shrimp sit in the marinade — adds flavor and helps the coating stick
• Don’t skip lemon zest — it cuts the richness and brightens the whole dish
• If the sauce is too thick, splash in more stock or cream
• Use fresh basil if possible — dried won’t give the same vibe
• Sear shrimp in small batches so they crisp instead of steaming

Storage and Reheating

• Fridge: Store in an airtight container, eat within 3 days.
• Reheat: Low heat in a pan with a splash of stock or water. Stir gently to avoid breaking the sauce.
• Freezer: Wouldn’t recommend — the dairy can split and shrimp gets rubbery after thawing.

Frequently Asked Questions

• Can I use frozen shrimp?
  Yep. Just thaw and pat them dry first or they’ll get soggy.
• What kind of pasta works best?
  Spaghetti, linguine, or even penne if that’s what you’ve got.
• Can I skip the wine?
  Sure — just use a little extra stock and lemon.
• Is it spicy?
  Not really. Add chili flakes if you want a little heat.
• Can I make it dairy-free?
  Use coconut cream instead of heavy cream and skip the butter. Different taste, but still solid.

Common Mistakes and How to Dodge Them

• Overcooking the shrimp: They only need 2–3 minutes per side. Any longer and they get tough.
• Not seasoning the cream sauce: It needs lemon, salt, and a bit of pepper to balance the richness.
• Using cold cream in the sauce: Warm it up slightly or it might split when added to the butter/flour mix.
• Adding pasta to cold sauce: Warm everything up together so it coats nicely. Cold sauce = clumpy pasta.
• Skipping the lemon zest: It makes a big difference. Adds brightness and cuts through the heaviness.

Nutrition Facts (Per Serving)

• Calories: 406 kcal
• Total Fat: 21g
• Saturated Fat: 10g
• Cholesterol: 190mg
• Sodium: 480mg
• Potassium: 420mg
• Total Carbohydrate: 36g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 26g

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