Copycat Bistro Shrimp Pasta with Lemon-Basil Cream Sauce – 3 Farm Daughters Store

Ingredients

• 1.5 lbs Shrimp, peeled & deveined
• ⅓ cup Buttermilk
• 1 Free-Range Egg, lightly whisked
• 1 tsp Salt & ½ tsp Pepper
• ¾ cup Panko Breadcrumbs
• ½ tsp Lemon Zest
• Extra Virgin Olive Oil Spray (for spritzing)
• 2 boxes of Three Farm Daughters Penne or Cavatappi
• 1 tbsp Olive Oil
• 2 Shallots, finely sliced
• 1 cup Crimini Mushrooms, quartered
• 3 cloves Garlic, minced
• 2 tbsp Salted Butter
• 1 cup Heavy Cream
• 1¼ cups Chicken Broth
• Zest & juice of 2 large Lemons
• 2 tbsp Cornstarch
• 1½ cups Cherry Tomatoes, halved
• ½ cup fresh Basil leaves, finely shredded into ribbons
• ½ tsp freshly-cracked Black Pepper
• 1½ cups Arugula (optional)
• Freshly-grated Parmesan, to serve