Creamy Bistro Linguini

I love eating out, and when I eat out, I almost always order pasta because it’s one of my absolute favorite dishes. One of my favorite pasta dishes is from Cheesecake Factory, because everything they make is delicious. [This one is extremely high in calories, I think it was named worst dish to order in an article I read.] Now what I like to do is recreate my fav restaurant dishes at home. So here’s my simpler version of Bistro Shrimp Pasta.

This recipe is vegetarian, I usually serve it with some sort of Chicken breast main dish.


Linguini or Spaghetti pasta


Tomatoes, chopped

Green onions, chopped

Lemon juice of one lemon

Lemon zest of one lemon

Mushroom, chopped

Garlic, one finely chopped

Heavy Cream 1/2 cup


  1. Boil the pasta as directed. In a large, non-stick skillet, melt butter and add chopped garlic. Add tomatoes, scallions and mushrooms and sauté for few minutes on low heat.
  2. In a small bowl, whisk lemon juice and zest. In skillet, season the veggies with salt, pepper, oregano, and paprika. When veggies are soft, add heavy cream and the lemon mixture. Return to a boil, then simmer on low heat.
  3. Drain the pasta and add it to the skillet so it’s all incorporated. Top with basil and serve hot.
Creamy Bistro Linguini
Pasta, Chicken with Tomato Cream sauce & Green beans

I apologize because I’m so awful with measurements, but I hope that you do try this recipe as it’s so easy. If you wanted to add shrimp or chicken to this pasta, you can cook it separately by seasoning and sautéing it or the fatty [cheesecake factory] method which would entail dredging the meat/shrimp in an egg mixture, and then a panko breading mixture, and deep frying it.

Happy cooking!

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