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Copycat Cheesecake Factory Shrimp Scampi Linguine

Copycat Cheesecake Factory Shrimp Scampi Linguine

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๎ˆƒIndulge in the rich and flavorful experience of the Cheesecake Factoryโ€™s Shrimp Scampi Linguine from the comfort of your own kitchen.๎ˆ„ ๎ˆƒThis copycat recipe features succulent, breaded shrimp atop a bed of linguine, all enveloped in a creamy scampi sauce infused with garlic, white wine, and a hint of lemon.๎ˆ„ ๎ˆƒItโ€™s a delightful dish that combines elegance with the satisfaction of a homemade meal.๎ˆ„๎ˆ†

Why Youโ€™ll Love This Recipe

  • Restaurant-Quality at Home: ๎ˆƒRecreate a beloved Cheesecake Factory dish without leaving your house.๎ˆ„๎ˆ†
  • Rich and Creamy Sauce: ๎ˆƒThe scampi sauce is a luxurious blend of cream, wine, and seasonings that perfectly complements the shrimp and pasta.๎ˆ„๎ˆ†
  • Customizable: ๎ˆƒAdjust the seasonings or add your favorite vegetables to make this dish your own.๎ˆ„๎ˆ†
  • Impressive Yet Accessible: ๎ˆƒWhile it looks and tastes gourmet, this recipe is straightforward enough for home cooks.๎ˆ„๎ˆ†

Ingredients

(Tip: Youโ€™ll find the full list of ingredients and measurements in the recipe card below.)

For the Shrimp:

๎ˆƒ- 2 pounds jumbo shrimp, peeled, deveined, tails on๎ˆ„๎ˆ†

๎ˆƒ- 2 tablespoons melted butter๎ˆ„๎ˆ†

๎ˆƒ- 1 teaspoon Cajun seasoning๎ˆ„๎ˆ†

๎ˆƒ- 1 teaspoon lemon pepper๎ˆ„๎ˆ†

๎ˆƒ- Kosher salt, to taste๎ˆ„๎ˆ†

For the Panko Breading:

๎ˆƒ- 1 cup plain panko breadcrumbs๎ˆ„๎ˆ†

๎ˆƒ- 1/2 cup grated Parmesan cheese๎ˆ„๎ˆ†

๎ˆƒ- 1/2 teaspoon Cajun seasoning๎ˆ„๎ˆ†

๎ˆƒ- 1/2 teaspoon lemon pepper๎ˆ„๎ˆ†

๎ˆƒ- Kosher salt, to taste๎ˆ„๎ˆ†

๎ˆƒ- 1/3 cup vegetable or canola oil, for frying๎ˆ„๎ˆ†

For the Scampi Cream Sauce:

๎ˆƒ- 1/2 cup parsley, chopped๎ˆ„๎ˆ†

๎ˆƒ- 1/2 cup tomatoes, chopped๎ˆ„๎ˆ†

๎ˆƒ- 1/2 cup red onion or shallot, finely diced๎ˆ„๎ˆ†

๎ˆƒ- 1 tablespoon garlic paste or chopped garlic๎ˆ„๎ˆ†

๎ˆƒ- 2 tablespoons butter๎ˆ„๎ˆ†

๎ˆƒ- Salt and pepper, to taste๎ˆ„๎ˆ†

๎ˆƒ- 1 1/2 cups Pinot Grigio or any dry white wine๎ˆ„๎ˆ†

๎ˆƒ- 2 cups heavy cream๎ˆ„๎ˆ†

๎ˆƒ- 1 cup Parmesan cheese or Italian cheese blend๎ˆ„๎ˆ†

๎ˆƒ- 1/2 teaspoon Cajun seasoning๎ˆ„๎ˆ†

๎ˆƒ- 1/2 teaspoon lemon pepper๎ˆ„๎ˆ†

๎ˆƒ- 1 tablespoon lemon juice๎ˆ„๎ˆ†

๎ˆƒ- Kosher salt, to taste๎ˆ„๎ˆ†

๎ˆƒ- 1 tablespoon fresh lemon zest๎ˆ„๎ˆ†

๎ˆƒ- 1 pound linguine๎ˆ„๎ˆ†

Directions

Copycat Cheesecake Factory Shrimp Scampi Linguine this Recipe
  1. Cook the Pasta: ๎ˆƒPrepare the linguine according to package instructions until al dente. Drain and set aside.๎ˆ„๎ˆ†
  2. Prepare the Shrimp: ๎ˆƒIn a bowl, combine the shrimp with melted butter, Cajun seasoning, lemon pepper, and a pinch of kosher salt. Toss to coat evenly.๎ˆ„๎ˆ†
  3. Bread the Shrimp: ๎ˆƒIn a separate bowl, mix together panko breadcrumbs, grated Parmesan, Cajun seasoning, lemon pepper, and a pinch of kosher salt. Dredge each seasoned shrimp in the breadcrumb mixture, pressing lightly to adhere.๎ˆ„๎ˆ†
  4. Fry the Shrimp: ๎ˆƒHeat vegetable or canola oil in a large skillet over medium heat. Shallow fry the breaded shrimp for about 3 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.๎ˆ„๎ˆ†
  5. Prepare the Scampi Sauce: ๎ˆƒIn a large non-stick skillet, melt 2 tablespoons of butter over medium heat. Add the chopped parsley, tomatoes, red onion (or shallot), and garlic. Sautรฉ for about 2 minutes until fragrant.๎ˆ„๎ˆ†
  6. Deglaze the Pan: ๎ˆƒPour in the dry white wine, stirring to deglaze the pan. Allow the wine to cook off for about 1 minute.๎ˆ„๎ˆ†
  7. Add Cream and Seasonings: ๎ˆƒStir in the heavy cream and bring the mixture to a simmer. Add Parmesan cheese, Cajun seasoning, lemon pepper, lemon juice, and kosher salt to taste. Let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens slightly.๎ˆ„๎ˆ†
  8. Combine Pasta and Sauce: ๎ˆƒAdd the cooked linguine to the skillet with the sauce. Toss to coat the pasta evenly.๎ˆ„๎ˆ†
  9. Serve: ๎ˆƒDivide the creamy linguine into serving plates. Top each with the fried shrimp. Garnish with fresh lemon zest and additional chopped parsley if desired. Serve warm and enjoy!๎ˆ„๎ˆ†

Servings and Timing

  • Yield: ๎ˆƒ4-6 servings๎ˆ„๎ˆ†
  • Prep Time: ๎ˆƒ20 minutes๎ˆ„๎ˆ†
  • Cook Time: ๎ˆƒ40 minutes๎ˆ„๎ˆ†
  • Total Time: ๎ˆƒ1 hour๎ˆ„๎ˆ†

Variations

  • Spice Level: ๎ˆƒAdjust the amount of Cajun seasoning to control the heat. For a milder dish, reduce the seasoning; for more spice, increase it or add red pepper flakes.๎ˆ„๎ˆ†
  • Pasta Alternatives: ๎ˆƒSubstitute linguine with fettuccine, spaghetti, or angel hair pasta based on your preference.๎ˆ„๎ˆ†
  • Protein Options: ๎ˆƒReplace shrimp with scallops or chicken for a different take on the dish.๎ˆ„๎ˆ†
  • Vegetable Additions: ๎ˆƒIncorporate sautรฉed spinach, asparagus, or bell peppers to add more vegetables to the meal.๎ˆ„๎ˆ†

Storage/Reheating

  • Storage: ๎ˆƒPlace leftovers in an
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Copycat Cheesecake Factory Shrimp Scampi Linguine

Copycat Cheesecake Factory Shrimp Scampi Linguine

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4โ€“6 servings 1x
  • Category: Main Course
  • Method: Sautรฉing and Frying
  • Cuisine: Italian-American
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Description

This dish features succulent shrimp coated in a light panko-Parmesan breading, served over linguine tossed in a creamy garlic and white wine sauce. Itโ€™s a delightful homemade version of the Cheesecake Factory favorite.

Ingredients

Units Scale

For the Shrimp:

  • 2 pounds jumbo shrimp, peeled and deveined, tails on
  • 2 tablespoons melted butter
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon lemon pepper
  • Kosher salt, to taste

For the Panko Breading:

  • 1 cup plain panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon lemon pepper
  • Kosher salt, to taste
  • 1/3 cup vegetable or canola oil, for frying

For the Scampi Cream Sauce:

  • 2 tablespoons butter
  • 1/2 cup red onion or shallot, finely diced
  • 1 tablespoon garlic paste or chopped garlic
  • 1 1/2 cups dry white wine (e.g., Pinot Grigio)
  • 2 cups heavy cream
  • 1 cup Parmesan cheese or Italian cheese blend
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon lemon pepper
  • 1 tablespoon lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup tomatoes, chopped
  • 1/2 cup fresh parsley, chopped

For the Pasta:

  • 1 pound linguine

Instructions

  1. Prepare the Shrimp:
    • In a bowl, combine melted butter, Cajun seasoning, lemon pepper, and a pinch of kosher salt.
    • Add the shrimp and toss to coat evenly.
    • Let the shrimp marinate for about 10 minutes.
  2. Bread the Shrimp:
    • In a separate bowl, mix panko breadcrumbs, grated Parmesan, Cajun seasoning, lemon pepper, and a pinch of kosher salt.
    • Dredge each shrimp in the panko mixture, pressing lightly to adhere.
    • Place the breaded shrimp on a wire rack and set aside.
  3. Cook the Pasta:
    • Bring a large pot of salted water to a boil.
    • Add the linguine and cook according to package instructions until al dente.
    • Drain and set aside.
  4. Fry the Shrimp:
    • In a large skillet, heat vegetable or canola oil over medium heat.
    • Once the oil is hot, add the breaded shrimp in batches, frying for about 2-3 minutes per side until golden brown and cooked through.
    • Remove the shrimp and place on a paper towel-lined plate to drain excess oil.
  5. Prepare the Scampi Cream Sauce:
    • In the same skillet, melt 2 tablespoons of butter over medium heat.
    • Add the diced red onion or shallot and sautรฉ until translucent, about 2-3 minutes.
    • Stir in the garlic and cook for an additional 1 minute until fragrant.
    • Pour in the white wine, scraping up any browned bits from the bottom of the skillet.
    • Bring to a simmer and let the wine reduce by half, about 3-4 minutes.
    • Stir in the heavy cream, Cajun seasoning, lemon pepper, and lemon juice.
    • Season with kosher salt and freshly ground black pepper to taste.
    • Let the sauce simmer for about 5 minutes until it thickens slightly.
    • Add the chopped tomatoes and parsley, stirring to combine.
  6. Combine Pasta and Sauce:
    • Add the cooked linguine to the skillet with the sauce.
    • Toss to coat the pasta evenly with the sauce.
  7. Serve:
    • Divide the pasta into serving bowls or plates.
    • Top each serving with the fried shrimp.
    • Garnish with additional chopped parsley and grated Parmesan if desired.

Notes

  • For a spicier kick, consider adding a pinch of red pepper flakes to the sauce.
  • Ensure the oil is adequately heated before frying the shrimp to achieve a crispy texture.
  • Freshly grated Parmesan cheese enhances the flavor of the dish.

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