I got inspired by the shrimp dish I ordered at The Cheese Cake Factory last month. However, this recipe is in no way a copy cat recipe. I just found their shrimp dish to be lacking. Lots of pasta but tiny little shrimp, extremely over cooked with coating that fell off the shrimp and mushed up in the pasta. I loved the idea for the dish, but was unimpressed with what I'd received at the restaurant, so I decided to create my own home version of a fried shrimp and pasta. Hope you enjoy it!
Boil Angel hair pasta according to package directions, Drain and keep warm. While pasta is boiling, heat oil in a deep skillet.
FOR THE SHRIMP
While oil is heating and pasta is cooking, beat together egg and milk in a bowl; set aside. In a separate bowl mix together flour and seasonings with a wire wisk; set aside.
Dip shrimp in egg and roll in flour. Fry shrimp in hot oil over medium heat. Drain on paper towels. Set in oven just warm enough to keep shrimp hot and crisp while you prepare pasta, but wont continue to cook it.
FOR THE SAUCE
Drain oil out of skillet and wipe with a paper towel. Melt butter in skillet. Add flour, stirring with wire wisk until it makes a smooth paste. Add heavy cream and continue to stir until slightly thickened. Add parmesan cheese and stir until smooth and thickened. Add salt & pepper to taste. Mix pasta into pan with sauce.
To plate: layer pasta on a plate. Sprinkle with diced tomatoes and ribboned basil leaves. Layer fried shrimp over basil and tomato. Garnish with a little shaved parmesan and fresh parsley.