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. Itโs a delightful homemade version of the Cheesecake Factory favorite.
Ingredients
Units
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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
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine Pasta and Sauce:
- Add the cooked linguine to the skillet with the sauce.
- Toss to coat the pasta evenly with the sauce.
- 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.