Shrimp Scampi

Copycat Cheesecake Factory Shrimp Scampi

TOTAL TIME: 0:30 LEVEL: EASY SERVES: 2 TO 3

INGREDIENTS

1 lb. peeled, deveined shrimp, butterflied

1/2 tsp. baking soda

1 tsp. salt

1/2 package angel hair pasta

PARMESAN BREADING:

1/2 c. panko breadcrumbs

3 tbsp. shredded Parmesan, plus more for topping dish

1/4 tsp. Black pepper

1/4 tsp. cayenne pepper

CREAM SAUCE:

3 tbsp. olive oil

1 c. white wine

4-5 whole garlic cloves, peeled

1 pint heavy cream

1/2 red onion, diced

1 plum tomato, diced

1 tsp. fresh basil, chopped, plus more for topping

DIRECTIONS

1 Toss shrimp in baking soda and salt mixture. Leave in fridge for 15-20 minutes.

2 Cook angel hair pasta according to package instructions. Drain and set aside.

3 Make the Parmesan breading: Combine all ingredients in a shallow bowl. Coat shrimp in breading.

4 Warm olive oil in large skillet over medium heat. Use tongs to place the shrimp in the skillet. Cook shrimp, about 2 to 3 minutes per side, until it’s curled up and is pink and white, not gray or translucent anymore. Place on a plate lined with paper towels.

5 Make the cream sauce: Add white wine and bring to a boil, stirring occasionally. Once boiling, reduce heat to medium-low and add garlic. Stir occasionally, letting the sauce reduce, for about 8 to10 minutes.

6 Add the heavy cream, stir and bring the sauce to a simmer. Add the onion, stir and let the sauce simmer for 5 to7 minutes. Add tomato and basil, stirring to combine. Season to taste with salt and pepper.

7 Divide angel hair pasta among plates. Top with shrimp and cream sauce. Garnish with additional Parmesan and basil if you’d like.