Step 1

Saute the mushrooms in oil.

Step 2

Add the tomatoes and continue sauteing until warm. Set aside.

Step 3

Add the salt to a pot of water and boil pasta until al dente.

Step 4

Set the pasta aside covered with a little oil so it doesn't stick together.

Step 5

Melt the butter in a large skillet.

Step 6

Add the garlic and saute for 2 minutes.

Step 7

Add the cream and chicken broth. Bring it to a simmer and cook for about 8 minutes or until the mixture has reduced by half.

Step 8

Whisk the freshly squeezed lemon juice and cornstarch together until smooth.

Step 9

Add the lemon mixture to the cream mixture and whisk constantly for 2 minutes.

Step 10

Let it cook under the lowest heat just to keep warm. Add in basil and pepper.

Step 11

Sift the flour and garlic powder, then add in the panko and Italian seasoning.

Step 12

Dip the raw shrimp in eggs and then transfer to coat with panko breadcrumbs and flour mixture.

Step 13

Fry in butter and oil for a few minutes until golden brown.

Step 14

Allow them to drain on a paper towel covered plate and cook the remainder of shrimp the same way.

Step 15

Plate your cooked pasta.

Step 16

Add the desired amount of cream sauce. Top with tomatoes, mushrooms, and shrimp to finish, and enjoy!