This bistro shrimp pasta recipe is a homemade version of the Cheesecake Factory classic — creamy, lemony, and topped with crispy shrimp. It’s quick enough for a weeknight but still feels like a solid “I deserve this” kind of meal. Uses simple ingredients and comes together in about half an hour.

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Quick Summary

Prep time: 15 mins
Cook time: 20 mins
Flavor: garlicky, buttery, a little zesty
Great for: comfort food nights, shrimp cravings, no-reservation dinners

Why I Like This Recipe

I wasn’t aiming for anything fancy — just had shrimp, pasta, and 30 minutes before I completely gave up on cooking. Threw this together and now it’s in the rotation. That lemon butter sauce? Doesn’t miss.

Ingredients

For the crispy shrimp:

2 lbs raw shrimp, peeled
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
2–4 garlic cloves, minced
2 cups button mushrooms, quartered
1 cup cherry tomatoes, halved
Handful of fresh basil, sliced
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 vegetable stock
2 tbsp chopped basil
Salt + cracked black pepper

For the pasta:

1 lb spaghetti or fettuccine

How To Make Chicken Sliders

Marinate the shrimp: Toss shrimp with egg, buttermilk, salt, and pepper. Let it sit while you prep the rest.
Cook the vegetables: Heat oil in a pan. Add shallots, then mushrooms, then tomatoes. Cook on low heat until softened. Add wine, scrape the pan, and let it reduce.
Make the sauce: In a second pan, melt butter. Whisk in flour to form a roux. Slowly add cream, stock, lemon juice, zest, garlic, and basil. Simmer until it thickens a bit.
Boil the pasta: Salt the water, cook pasta until just al dente. Drain and set aside.
Fry the shrimp: Coat shrimp in breadcrumbs. Pan-fry in olive oil until crispy and golden. Hit them with lemon zest right after frying.
Put it together: Toss pasta with the veggies and sauce. Top each serving with a handful of shrimp and fresh basil. Done.

Chicken Sliders – Easy Cheesecake Factory Copycat

Tips for Success

Don’t crowd the shrimp — crisping needs space
Use fresh lemon for both juice and zest — it makes a difference
Let the cream sauce simmer gently, not boil hard
Pasta water can help loosen the sauce if needed
Keep basil fresh — add at the end

Storage and Reheating

Fridge: Keep in a sealed container, eat within 3 days.
Reheat: Low heat in a skillet with a splash of stock or water. Stir gently. Microwave’s okay for small portions, but not ideal.
Freezer: Wouldn’t recommend it — the cream sauce breaks, and shrimp gets weird.

Frequently Asked Questions

Can I use frozen shrimp?
Yes — just thaw and pat dry first.
What pasta should I use?
Spaghetti is classic, but fettuccine or linguine works great too.
Can I skip the wine?
Sure, just replace it with extra stock and a little more lemon juice.
Is it spicy?
Not unless you add chili flakes (which honestly… you should).
Can I make it dairy-free?
Use coconut cream instead of heavy cream, and olive oil instead of butter. Not identical, but still good.

Common Mistakes and How to Dodge Them

Overcooking the shrimp: They only need a couple minutes per side. If they curl into tight rings, they’re overdone.
Forgetting to season the cream sauce: It needs salt, lemon, and some black pepper — taste as you go.
Not reducing the wine: Let it cook down fully or the flavor stays sharp and thin.
Skipping the lemon zest: It’s not optional. Adds brightness and rounds out the richness.
Sauce too thick or thin: Use pasta water to loosen, or simmer it a little longer to thicken. Easy fix either way.

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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