Description
This copycat recipe captures the rich and vibrant flavors of Cheesecake Factory’s famous Shrimp Scampi Linguine. Juicy shrimp are cooked with garlic, lemon, and a white wine butter sauce, then tossed with linguine, fresh herbs, and a touch of Parmesan. It’s a restaurant-quality dish you can make at home!
Ingredients
Units
Scale
For the Pasta:
- 12 oz (340g) linguine
- 1 tbsp olive oil
- 1/2 tsp salt (for boiling water)
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
For the Scampi Sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc)
- 1/4 cup (60ml) chicken or vegetable broth
- 1/4 cup (60ml) freshly squeezed lemon juice
- 1 tsp lemon zest
- 1/2 cup (120ml) heavy cream (optional, for a richer sauce)
- 1/4 cup (25g) grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the Linguine:
Bring a large pot of salted water to a boil. Add linguine and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta and toss with 1 tbsp olive oil to prevent sticking. - Prepare the Shrimp:
Season the shrimp with salt, pepper, and red pepper flakes. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside. - Make the Scampi Sauce:
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the white wine and broth, scraping up any bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
- Stir in the lemon juice, lemon zest, and heavy cream (if using). Cook for another 2 minutes until the sauce thickens slightly.
- Combine Pasta and Shrimp:
Add the cooked linguine to the skillet, tossing to coat in the sauce. Stir in the Parmesan cheese and fresh parsley. If the sauce is too thick, add a splash of the reserved pasta water. Return the shrimp to the skillet and toss gently. - Serve:
Divide the pasta among plates, garnishing with extra Parmesan cheese, parsley, and a wedge of lemon. Serve immediately.
Notes
- For a true Cheesecake Factory experience, serve with warm garlic bread on the side.
- If you don’t have white wine, substitute it with more chicken broth and a splash of apple cider vinegar for acidity.
- Use gluten-free linguine or zucchini noodles for a lighter option.