Copycat Bistro Shrimp Pasta with Lemon-Basil Cream Sauce
Three Farm Daughters
Need a dinner recipe that’s guaranteed to have everyone around the table licking their plates? If you’ve ever frequented that famous all-American restaurant known for its massive menu and heaving array of decadent cheesecakes, you’ve likely heard of this classic dish that’s been a fan favorite there for years... And for good reason!
In this copycat make-at-home version, juicy buttermilk-marinated shrimp get a crispy panko coating that cooks right in the oven, before crowning a flavor-packed dish of tender pasta and veggies, all dressed up in a creamy lemony-basil sauce.
If you’ve been searching for a new family-favorite dish that’s sure to impress on special occasions, look no further than this hearty and indulgent pasta dinner everyone will love!
1.5 lbs Shrimp, peeled & deveined
⅓ cup Buttermilk
1 Free-Range Egg, lightly whisked
1 tsp Salt & ½ tsp Pepper
¾ cup Panko Breadcrumbs
½ tsp Lemon Zest
Extra Virgin Olive Oil Spray (for spritzing)
1 tbsp Olive Oil
2 Shallots, finely sliced
1 cup Crimini Mushrooms, quartered
3 cloves Garlic, minced
2 tbsp Salted Butter
1 cup Heavy Cream
1¼ cups Chicken Broth
Zest & juice of 2 large Lemons
2 tbsp Cornstarch
1½ cups Cherry Tomatoes, halved
½ cup fresh Basil leaves, finely shredded into ribbons
½ tsp freshly-cracked Black Pepper
1½ cups Arugula (optional)
Freshly-grated Parmesan, to serve
Crispy Breaded Shrimp:
Creamy Lemon-Basil Pasta:
Preheat oven to 400°F and bring a large pot of salted water to the boil. Grease a large non-stick baking sheet.
For the Crispy Shrimp:
In a medium bowl, combine the buttermilk, beaten egg, lemon zest, salt & pepper. Whisk to combine, then stir in the shrimp to coat. Set aside in the fridge to marinate for 10 minutes.
Next, pour the panko breadcrumbs into a shallow dish and season with a big pinch of salt and pepper. Drain and discard the buttermilk marinade from the shrimp and dredge them in the panko crumbs to coat evenly on all sides.
Transfer breaded shrimp to the prepared baking sheet, and spray generously all over with olive oil until glistening - this helps achieve a golden crust and oven-fried flavor! Bake for 8-10 minutes until the shrimp firm up, turn pink, and are cooked through with a deliciously golden crispy coating.
For the Creamy Lemon-Basil Pasta:
Meanwhile, heat the olive oil in a large heavy-based frypan and gently saute shallots for 5 minutes until translucent. Crank up the heat and tumble in the mushrooms with a pinch of salt, then cook 2-3 minutes. Reduce the heat to medium and add the butter and garlic, cooking gently until the garlic is fragrant.
Next, pour in the heavy cream and chicken broth, and bring to a bubble. Simmer over medium-low heat for 8 minutes, until reduced by about half.
While the sauce is simmering, boil pasta according to package directions. Drain and return to the pot, saving 1 cup of the starchy pasta cooking water.
To finish the sauce, combine the lemon juice and cornstarch in a small bowl, stirring until dissolved. Pour this mixture into the saucepan continue to simmer, whisking constantly, until the sauce has thickened, around 2-3 minutes. Stir through the cherry tomatoes and lemon zest, and season to taste.
To assemble, remove the creamy lemony sauce from the heat and gently toss with the cooked pasta, adding some spoonfuls of reserved pasta cooking water to form a luscious, velvety sauce. Fold through half the shredded basil (along with the arugula, if using).
To serve, pile the creamy pasta and veggies into a big, beautiful serving bowl. Scatter generously with parmesan cheese and freshly-cracked black pepper, plus the remaining shredded basil. Arrange the crispy breaded shrimp on top and enjoy at once!
• In a rush? Feel free to substitute 1lb of ready-made battered, breaded, or popcorn-style shrimp cooked according to package directions to make it even easier!
• Timing is everything for the most delicious result! Try to match up the cooking time of the shrimp in the oven with the pasta and sauce being ready, so you can serve everything together while the shrimp are crispy.
• If you need to set aside the cooked shrimp to stay warm while finishing the pasta, avoid covering the dish so the breading won’t go soggy!