Copycat Cheesecake Factory Shrimp Scampi Linguine Recipe
This Copycat Cheesecake Factory Shrimp Scampi Linguine recipe delivers a rich and creamy pasta dish featuring perfectly seasoned and pan-fried jumbo shrimp coated in a flavorful panko breadcrumb crust. The linguine is tossed in a luscious scampi cream sauce made with garlic, white wine, heavy cream, parmesan cheese, and fresh lemon, perfectly balancing the seafood and creaminess for a restaurant-quality meal at home.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4-6 servings
- Category: Entree
- Method: Frying
- Cuisine: American
Ingredients
For Shrimp:
- 2 pounds of jumbo shrimp, peeled, deveined, tails on
- 2 tbsp melted butter
- 1 tsp Cajun seasoning
- 1 tsp lemon pepper
- Kosher salt to taste
For Panko Breading:
- 1 cup plain panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 tsp Cajun seasoning
- 1/2 tsp lemon pepper
- Kosher salt to taste
- 1/3 cup vegetable or canola oil for frying
For Scampi Cream Sauce:
- 1/2 cup parsley, chopped
- 1/2 cup tomatoes, chopped
- 1/2 cup red onion or shallot, finely diced
- 1 tbsp garlic paste or chopped garlic
- 2 tbsp butter
- Salt and pepper to taste
- 1 1/2 cup Pinot Grigio or any dry white wine
- 2 cups heavy cream
- 1 cup parmesan cheese or Italian cheese blend
- 1/2 tsp Cajun seasoning
- 1/2 tsp lemon pepper
- 1 tbsp lemon juice
- Kosher salt to taste
- 1 tbsp fresh lemon zest
- 1 lb linguine
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain the pasta and set aside.
- Prepare the shrimp: In a bowl, toss the shrimp with melted butter, Cajun seasoning, lemon pepper, and kosher salt to taste until evenly coated.
- Bread the shrimp: In a separate bowl, combine panko breadcrumbs, grated parmesan cheese, Cajun seasoning, lemon pepper, and kosher salt. Dredge each seasoned shrimp in the panko mixture, pressing lightly to adhere. Place the breaded shrimp on a wire rack and set aside.
- Fry the shrimp: Heat vegetable or canola oil in a frying pan over medium heat. Shallow fry the shrimp for about 3 minutes, flipping halfway through, until both sides are golden brown and shrimp are cooked through. Remove shrimp and place on a cooling rack to drain excess oil.
- Make the scampi cream sauce: In a large nonstick skillet, melt butter over medium heat. Add the chopped red onion (or shallot), garlic paste, parsley, and tomatoes. Sauté until fragrant, about 2 minutes.
- Deglaze the pan: Pour in the white wine and cook for about 1 minute, allowing the alcohol to reduce and the flavors to concentrate.
- Add cream and season: Pour in the heavy cream and bring the sauce to a gentle simmer. Season with salt, pepper, Cajun seasoning, and lemon pepper. Stir in the parmesan cheese and lemon juice. Let the sauce thicken for about 5 minutes while stirring occasionally.
- Toss pasta in sauce: Turn off the heat and add the cooked linguine to the sauce. Toss thoroughly to coat the pasta evenly in the rich scampi cream sauce.
- Serve: Plate the linguine and top with the fried shrimp. Garnish with fresh lemon zest if desired. Serve immediately and enjoy your creamy shrimp scampi linguine.
Notes
- Use jumbo shrimp for the best texture and presentation.
- Make sure not to overcook shrimp during frying to keep them tender.
- If desired, substitute Pinot Grigio with another dry white wine or use low-sodium chicken broth as a non-alcoholic option.
- Adjust Cajun seasoning and lemon pepper to your preferred spice level.
- To keep shrimp crispy, place them on a wire rack rather than paper towels after frying to avoid sogginess.
