Cheesecake Factory Shrimp Scampi

Erin: I can't believe it's been almost a whole month since the last time I've posted! I don't know what I've been up to. Anyway, I found this copy cat recipe for Cheesecake Factory shrimp scampi and I knew I had to try it. I'm always trying to find good shrimp recipes. Definitely give this one a try!

Ingredients:

1 pound shrimp, cleaned and deveined

1 lb angel hair pasta

1 diced tomato (I skipped the tomato)

6-8 whole garlic clovers

1 shallot, diced

1 cup of dry white win

olive oil

5-7 basil leaves

1 pint heavy whipping cream

For the shrimp

milk (eyeball it)

2 tbls. parmesan cheese (grated)

1/3 cup of flour

salt and pepper to taste

Directions:

1. Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.

2. Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes

3. In a separate pot, bring water to simmer. (for pasta later)

4. Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools

5. Bring pasta pot to a boil and add angel hair and cook

6. To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.