I’d love to learn how to make your copycat Cheesecake Factory Shrimp Scampi Linguine! Would you like to share the recipe with me, and I’ll rewrite it for you?
INGREDIENTS
For the 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 the 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 the Scampi Cream Sauce:
- 1/2 cup chopped parsley
- 1/2 cup chopped tomatoes
- 1/2 cup finely diced red onion or shallot
- 1 tbsp garlic paste or chopped garlic
- 2 tbsp butter
- Salt and pepper to taste
- 1 1/2 cups 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 linguine according to package instructions, then drain and set aside.
- While the pasta cooks, prepare the shrimp. Season them with Cajun seasoning, lemon pepper, and salt. Coat lightly with the panko mixture, then set the shrimp aside on a wire rack.
- Heat oil in a frying pan over medium heat. Shallow fry the shrimp for about 3 minutes, flipping once, until golden brown on both sides. Transfer the shrimp to a cooling rack to rest.
- In a large nonstick skillet, melt butter over medium heat. Add the chopped vegetables and sauté for about 2 minutes until fragrant.
- Deglaze the skillet with white wine, letting it cook off for about 1 minute.
- Once the wine has reduced, pour in the heavy cream and bring to a simmer. Season with salt and pepper to taste, then stir in the cheese and lemon juice.
- Let the sauce simmer for about 5 minutes, allowing it to thicken.
- Once the sauce has thickened, add the cooked linguine to the skillet and toss to combine.
- Turn off the heat and arrange the shrimp on top of the pasta. Garnish with fresh lemon zest, if desired. Serve immediately and enjoy!
NOTES
- The panko breading is meant to create a light, crispy coating on the shrimp. If you prefer a heavier coating, you can dip the shrimp in an egg wash before coating them with panko.
- The shrimp won’t be fully coated in panko, which is normal for a light, crispy texture, as opposed to a batter.
