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Copycat Cheesecake Factory Shrimp Scampi Linguine Recipe

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4.2 from 10 reviews

This Copycat Cheesecake Factory Shrimp Scampi Linguine recipe recreates the beloved restaurant classic at home, featuring perfectly seasoned and shallow-fried jumbo shrimp served over tender linguine tossed in a rich, creamy white wine and parmesan sauce with a Cajun and lemon pepper kick. Ideal for seafood lovers looking to indulge in a flavorful, comforting pasta dish.

Ingredients

Shrimp and Breading

  • 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
  • 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

Sauce and Pasta

  • 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 for later use.
  2. Season and Bread Shrimp: While pasta cooks, season shrimp with melted butter, 1 tsp Cajun seasoning, 1 tsp lemon pepper, and kosher salt. Mix panko breadcrumbs with parmesan cheese, 1/2 tsp Cajun seasoning, 1/2 tsp lemon pepper, and kosher salt. Coat each shrimp in the breadcrumb mixture and place on a wire rack to set before frying.
  3. Fry Shrimp: Heat vegetable or canola oil in a frying pan over medium heat. Shallow fry shrimp for about 3 minutes, turning to cook each side until golden brown. Remove shrimp and place on a cooling rack to drain excess oil.
  4. Prepare Sauce Base: In a large nonstick skillet, melt butter over medium heat. Add chopped parsley, tomatoes, red onion or shallots, and garlic. Sauté until fragrant, approximately 2 minutes.
  5. Deglaze: Pour in the white wine to deglaze the pan, allowing it to cook off for about 1 minute, reducing slightly.
  6. Add Cream: Stir in the heavy cream and bring the mixture to a gentle simmer.
  7. Season and Thicken Sauce: Season with salt, pepper, 1/2 tsp Cajun seasoning, 1/2 tsp lemon pepper. Add parmesan or Italian cheese blend and lemon juice. Continue simmering for about 5 minutes until the sauce thickens.
  8. Toss Pasta: Turn off the heat and add the cooked linguine to the sauce. Toss thoroughly to ensure noodles are evenly coated.
  9. Serve: Arrange fried shrimp on top of the linguine. Garnish with fresh lemon zest if desired. Serve immediately while warm and enjoy the rich, flavorful dish.

Notes

  • For best results, use jumbo shrimp peeled and deveined with tails on for both flavor and presentation.
  • Adjust Cajun seasoning and lemon pepper according to your spice and citrus preference.
  • Use a cooling rack for fried shrimp to keep them crispy instead of placing them directly on paper towels which can cause sogginess.
  • If white wine is unavailable, substitute with dry vermouth or chicken broth for deglazing.
  • Ensure the sauce simmers gently to prevent curdling of the cream.
  • Leftover shrimp and sauce can be refrigerated separately and reheated gently for next-day enjoyment.

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