Cheesecake Factory Shrimp and Pasta

AJ: Let me start this off by saying that this is my FAVORITE recipe!

20 medium sized shrimp
1/2 pound angel hair pasta
1 diced tomato
8 garlic cloves
1 shallot, diced
1 pint heavy cream
1 cup dry white wine
olive oil
2 tablespoons grated parmesan cheese

For the shrimp
2 tablespoons grated parmesan cheese
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne

1. Coat a large saucepan with olive oil.
2. Soak the shrimp in milk and combine flour, parmesan, salt, pepper.
3. Coat the shrimp with the dry ingredients and add them to the olive oil until browned on both sides (about 2 minutes). Add more oil as necessary between batches of shrimp. Set cooked shrimp aside.
4. Add the garlic to the oil, stir for a few minutes.
5. Add the wine and bring it to a boil, then turn the heat to low and cover for about 10 minutes until reduced.
6. Boil water in another pot for past.
7. Add the cream, and bring it back to a boil and simmer for 10 more minutes. While it is simmering dice the shallot and tomato.
8. Add diced tomato, and remaining parmesan.
9. Cook pasta.
10. Plate pasta, then sauce, then shrimp on top to keep them crispy.

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