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Copycat Cheesecake Factory Shrimp Scampi Linguine Recipe

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4.4 from 3 reviews

This Copycat Cheesecake Factory Shrimp Scampi Linguine recipe features perfectly seasoned, lightly fried jumbo shrimp served over linguine tossed in a rich, creamy scampi sauce made with white wine, garlic, and parmesan cheese. Inspired by the classic restaurant favorite, this dish balances bold Cajun and lemon flavors with a smooth, velvety sauce for a satisfying seafood pasta experience ideal for a family dinner or special occasion.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Frying and Stovetop
  • Cuisine: American-Italian

Ingredients

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

Panko Breading

  • 1 cup of plain panko breadcrumbs
  • 1/2 cup of 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

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 of choice
  • 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

  1. Cook Pasta: Cook linguine according to package instructions until al dente. Drain and set aside while you prepare the shrimp and sauce.
  2. Season and Bread Shrimp: Season the jumbo shrimp with melted butter, Cajun seasoning, lemon pepper, and kosher salt. Mix panko breadcrumbs with parmesan cheese, Cajun seasoning, lemon pepper, and kosher salt in a separate bowl. Coat the seasoned shrimp evenly with the breadcrumb mixture and place on a wire rack to set aside before frying.
  3. Fry Shrimp: Heat vegetable or canola oil in a frying pan over medium heat. Shallow fry the breaded shrimp for about 3 minutes, turning to cook each side until golden brown. Remove and place on a cooling rack to drain excess oil.
  4. Prepare Scampi Sauce Base: In a large nonstick skillet, melt butter and sauté chopped parsley, tomatoes, red onion or shallot, and garlic paste until fragrant, approximately 2 minutes.
  5. Deglaze with Wine: Pour in the dry white wine, such as Pinot Grigio, and cook for about 1 minute to reduce the liquid and concentrate flavors.
  6. Add Cream and Simmer: Stir in heavy cream and bring the sauce to a simmer. Season with salt, pepper, Cajun seasoning, and lemon pepper. Add parmesan cheese and lemon juice, stirring until the sauce thickens, about 5 minutes.
  7. Toss Pasta in Sauce: Turn off the heat, add the cooked linguine to the skillet, and toss gently to coat the noodles thoroughly with the creamy scampi sauce.
  8. Serve: Plate the linguine topped with the fried shrimp. Garnish with fresh lemon zest for an extra burst of citrus flavor. Serve warm and enjoy!

Notes

  • You can substitute dry white wine with chicken broth or a splash of lemon juice if preferred.
  • Ensure shrimp are peeled and deveined with tails on for the best presentation and ease of eating.
  • Use freshly grated parmesan for better flavor in the breading and sauce.
  • Shrimp cooks quickly; avoid overfrying to keep them tender.
  • Adjust Cajun seasoning to taste for more or less heat.
  • For a lighter option, use half-and-half instead of heavy cream, though the sauce will be less rich.

Find it online: https://zaracooking.com/copycat-cheesecake-factory-shrimp-scampi-linguine-recipe/