Friday, March 11, 2011

Shrimp Scampi with Angel Hair Pasta

I know my last three posts have been a pasta dish, but I think you know me by now!  I've been searching the globe to find this recipe which is a copykat from the Cheesecake Factory version.  I've finally found someone who broke the code!  I order this whenever I go there.  Their shrimp are not curled up, but "stretched out".  I though the only way I could do this was to put toothpicks in them to prevent them from curling up.  This worked OK, but I had a hard time removing them, so I wouldn't recommend it.

I threw my towel over my shoulder (a necessity) and decided to be a professional today and did my "mise en place".
  • 1 lb. Extra-large shrimp, peeled and deveined
  • 1 cup milk
  • 1/2 cup all purpose flour
  • 1/2 cup Parmesan cheese
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. cayenne
  • 2-6 Tbsp. Extra-Virgin Olive Oil
  • 1 large plum tomato, diced
  • 8-10 whole garlic cloves, peeled
  • 3/4 cup heavy cream
  • 1 cup dry white wine
  • 1/2 large lemon, juiced
  • 1/4 cup fresh basil, chiffonade
  • Angel Hair Pasta
Soak shrimp in milk for 15 minutes.  Heat 4 Tbsp. olive oil in large saucepan over medium-high heat.  Combine flour, parmesan, salt, pepper and cayenne in a medium bowl.

 Dredge the shrimp until well coated.  Fry shrimp along with whole garlic in the oil until shrimp are golden brown, about 2 minutes per side.  Remove cooked shrimp and set aside.

Leave garlic in pan, stirring frequently to avoid burning.  Add wine and lemon juice to the garlic in the pan and bring to a boil.  Let wine reduce by half.  Add cream and bring back to a boil, lower heat and reduce by half again.  Add basil and tomatoes and cook for a few minutes to slightly soften tomatoes.  Add salt and pepper to taste.  Return shrimp to sauce, remove from heat and cover to keep warm.  Serve with angel hair pasta.

Make sure everyone gets one or two of the toasted garlic on their plate!

~Adapted from "Momslikeme"
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  1. I was going to say this looks like something you'd get at a restaurant, and then realized that's where the idea came from. I love having restaurant-style food at home!

  2. Oh my goodness. Making this next week! Bookmarking it right now! Visiting from Saturday Swap.

  3. Yum! These look delicious.

    - The Tablescaper

  4. My husband would LOVE this dish.... it would be a great way to get him to eat pasta! :-) Thanks a bunch for linking to Saturday Swap! have a super weekend...

  5. Hi Patti, I hope this comment works have tried three days to comment... came over from Suzannes to try...this looks awesome we would love this dish here.. you did an awesome job on the photo's!

  6. Oh my this looks so good and I am not a huge seafood with pasta person but really, I think I could love this. Thanks so much for linking this recipe up i'm excited to try it out.
    Come back next Sunday with so we can see another cracked code ;). Have a great week!

  7. Oh my gosh, that is GORGEOUS!! Thanks so much for linking up with my Meatless Meals for Lent. Would you please put a link at the bottom of your post that you linked in to Deep South Dish? Thanks and have a great week!

  8. Thanks for sharing at my Church Supper!

  9. I just found your site through a link party, have all these ingredients in my kitchen now, and am about to whip this up for lunch! Thanks for the inspiration!

  10. Visiting from Sunday Swap...I too love the shrimp and pasta dishes at CF! I went there for my birthday this week and had the Bistro Shrimp Pasta, which is very similar to the scampi. Pinning this one for next time I buy shrimp!!

  11. Hi Patti,
    This looks awesome! I love any kind of scampi dish! I would definitely order this at the Cheesecake Factory if we had one near home.

    Thanks for linking up at Melt in Your Mouth Monday!

  12. I love this recipe so much! I'm making it next week so it will be featured on my Monday Menu plan and linky! Stop over :)

    Thanks for linking up to Lent Fish & Seafood Friday! I gave your post a pin and the linky is still going! If you have more, feel free to add! Susie

  13. I made this tonight and it was absolutely wonderful! I doubled it and had two pans going because I have some that don't like shrimp, so I also did chicken. My biggest problem was keeping the noodles from getting clumped while serving. I was serving up for 11 and ended up having to run the noodles under hot water a few times to keep them loosened up for serving. With spaghetti, I just add some hot sauce to keep it separated, but with this recipe, you keep it separate until serving time. But the flavor was so good!! Will be making it again! Thank you for the recipe!

  14. What a luscious dish! Freshly pinned to my To Make List! So happy you shared this, something I've always wanted to try. Thanks a bunch~

  15. Made this for dinner tonight! Added grated parmesan cheese to the sauce right before it was done and it was awesome!

  16. Absolutely delicious recipe! Easy, although detailed, fam was presently surprised! Thanks for giving us a new recipe !

  17. Sooooo good! Not nearly enough sauce though...will double that next time I make it. Also I found "medium-high" heat is not quite enough to put a nice brown on the shrimp. Will raise the heat for that. Excited to try again with the adjustments :)

    1. Thanks for your comment! Adjustments are just part of cooking! Have fun and make it your own!

  18. Well no wine for me. Instead, I separately sautéed the prawn shell & heads in butter until it turned red & gives off that rich seafood aroma followed by pureeing the sautéed mixture with a bit of water in the blender. Then I strained it to get the 'stock/essence'. This to me added a much concentrated flavor & made full use of the discarded shells instead of wastage. I added it in place of wine. It was delicious nonetheless!


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