A Copycat Cheesecake Factory Shrimp Scampi

Here's another copycat recipe thats sure to be delicious.

1. 1 -2 lb fresh shrimp, cleaned and deveined, and butterflied
2. 1 lb angel hair pasta
3. 1 diced tomato
4. 6 -8 whole garlic cloves
5. 1 shallot, diced
6. 1 pint heavy cream
7. 1 cup dry white wine
8. olive oil
9. 5 -7 leaves fresh basil
10. 2 tablespoons parmesan cheese, finely grated
11. parsley
12. For the shrimp
13. milk
14. 2 tablespoons parmesan cheese, finely grated
15. 1/2 cup all-purpose flour
16. 1/4 teaspoon salt
17. 1/2 teaspoon fresh ground black pepper
18. 1/4 teaspoon cayenne pepper

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.

Read more: <a href="http://www.food.com/recipe/cheesecake-factory-shrimp-scampi-280067?oc=linkback">http://www.food.com/recipe/cheesecake-factory-shrimp-scampi-280067?oc=linkback</a>

Rachel Ray Alfredo

Hey guys today I have a recipe that is not my own but is very good. This Alfredo recipe combines the perfect amount of cheese and heavy cream.

picture from http://www.fiberstar.net/images/alfredo300dpi.jpg

ingredients

• 1 pound fettuccine pasta

• 4 tablespoons butter

• 1 1/2 cups heavy cream

• 1 1/4 cups finely grated parmigiano-reggiano cheese

• Chopped flat-leaf parsley

directions

1. In a large pot of boiling, salted water, cook 1 pound fettuccine pasta until al dente, about 8 minutes. Drain in a colander, reserving 1 cup of the pasta cooking water. Using the same pot, melt 4 tablespoons butter over medium heat. Add 1 1/2 cups heavy cream and 1/2 cup of the reserved pasta water and bring to a simmer. Add the fettuccine and 1 1/4 cups finely grated parmigiano-reggiano cheese (about 5 ounces) and toss. Season with salt and pepper and add more pasta water to make a looser sauce, if desired. Top with chopped flat-leaf parsley and serve with more cheese.

Recipe from  http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/five-ingredient-recipes/fettuccine-alfredo-2