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bistro shrimp pasta cheesecake factory recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: High-Protein
Description
This bistro shrimp pasta recipe offers the vibrant flavors and creamy, garlicky aroma of a classic dish, made easy for a weeknight meal at home. It transforms simple ingredients into a gourmet, high-protein, and satisfying family-friendly meal.
Ingredients
- 400 g linguine or fettuccine pasta
- 450 g large shrimp, peeled, deveined, tails on or off
- 2.5 mL (0.5 tsp) fine sea salt, plus more to taste
- 1.25 mL (0.25 tsp) freshly ground black pepper, plus more to taste
- 75 mL (5 tbsp) extra virgin olive oil, divided
- 30 g (2 tbsp) unsalted butter
- 5 cloves garlic, 4 minced for sauce, 1 small clove for pesto
- 270 mL (1 cup plus 2 tbsp) vegetable broth, divided
- 240 mL (1 cup) heavy cream
- 120 g (1 cup) finely grated hard cheese (Parmesan-style), plus more for garnish
- 150 g (1 cup) oil-packed sundried tomatoes, drained well
- 50 g (2 cups packed) fresh basil leaves, divided (1 cup for pesto, rest for garnish)
- 50 g (0.5 cup) shelled unsalted pistachios, divided (0.25 cup for pesto, rest for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions, typically 8-10 minutes, until al dente. Reserve 120 mL (0.5 cup) of the starchy pasta cooking water before draining.
- Prepare the Shrimp: Pat the shrimp very dry with paper towels. Season with 2.5 mL (0.5 tsp) salt and 1.25 mL (0.25 tsp) black pepper. In a large skillet, heat 15 mL (1 tbsp) olive oil over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Make Sundried Tomato Pistachio Pesto: In a food processor, combine drained sundried tomatoes, 1 cup fresh basil leaves, 0.25 cup shelled pistachios, 1 small garlic clove, 60 mL (0.25 cup) extra virgin olive oil, and 30 mL (2 tbsp) vegetable broth. Process until a coarse, vibrant paste forms. Season with salt and pepper to taste.
- Start the Creamy Sauce: Return the same skillet to medium heat. Add the unsalted butter and the 4 minced garlic cloves. Sauté for 1 minute until wonderfully fragrant, being careful not to brown the garlic.
- Build the Sauce: Pour in 240 mL (1 cup) vegetable broth and heavy cream. Bring to a gentle simmer, stirring occasionally, and cook for 5-7 minutes, allowing the sauce to slightly thicken. Stir in 120 g (1 cup) grated hard cheese until melted and smooth. If too thick, add a splash of reserved pasta cooking water.
- Combine and Finish: Add the cooked and drained pasta to the skillet with the sauce, then add the cooked shrimp. Toss gently to combine, ensuring everything is well coated. If needed, add more reserved pasta water a tablespoon at a time for desired consistency.
- Introduce the Twist: Spoon generous dollops of the vibrant Sundried Tomato & Pistachio Pesto evenly over the pasta. Gently swirl the pesto into the pasta using a large spoon or tongs, creating distinct ribbons and patches of color. Do not fully mix it in.
- Plating and Styling: Serve immediately in wide, shallow pasta bowls. Garnish generously with the remaining fresh basil leaves and a light sprinkle of the remaining chopped pistachios.
Notes
For gluten-free, use gluten-free linguine. For lower carb, serve over zucchini noodles or spaghetti squash. Use organic ingredients where possible for elevated flavors. Frozen shrimp are budget-friendly and thaw quickly under cold water for speed. For a spicy kick, add 0.5 tsp (or more) red pepper flakes along with the heavy cream in Step 5. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 350 g)
- Calories: 950 calories
- Sugar: 8 g
- Sodium: 1100 mg
- Fat: 70 g
- Saturated Fat: 35 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 90 g
- Fiber: 7 g
- Protein: 50 g
- Cholesterol: 250 mg