HOW I MAKE CHEESECAKE FACTORY'S SHRIMP BISTRO PASTA

1 lb cleaned shrimp
2 eggs beaten
1 1/2 cups Italian seasoned bread crumbs
olive or canola oil (for frying)
8 oz. thin spaghetti, uncooked
FOR THE SAUCE:
1 stick (1/2 cup) salted butter
3 cloves garlic minced
4 to 6 leaves fresh basil, diced
1 half pint heavy (whipping) cream (1 cup)
Juice of one lemon
2 egg yolks
garlic breadsticks and a fresh salad (for serving)

TO PREPARE THE SHRIMP:
Dip shrimp in eggs, dip into bread crumbs repeat into eggs and breadcrumbs a second time then set aside. Repeat until all shrimp are well coated.

Heat oil til bread crumbs sizzle. Fry shrimp in batches, do not overcrowd pan transfer completed shrimp to plate with paper towel to soak up extra oil

Cook spaghetti according to package directions; drain.

TO MAKE THE SAUCE:
In separate saucepan melt butter over medium heat, add garlic and basil, cook 1-2 minutes until garlic softens.

Slowly whisk in cream and lemon juice, cook another 1-2 minutes.

Whisk in beaten egg yolks and cook until sauce thickens.

Plate spaghetti with shrimp and top with sauce. Serve with garlic breadsticks and a fresh salad.

Servings: 4