Copycat Cheesecake Factory Shrimp Scampi Linguine

There’s something so romantic about date nights at The Cheesecake Factory. My husband and I love going there, even though he’s always asking me to cook at home (he’s a huge fan of my cooking!). But every now and then, I need a break and a little pampering. One dish that left a lasting impression on me was their Shrimp Scampi Linguine. Since that date, I’ve crafted my own version, and dare I say, we both love it even more! Now, I’m excited to share with you my copycat Cheesecake Factory Shrimp Scampi Linguine recipe.

Ingredients:

For the Shrimp:

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

For Panko Breading:

• 1 cup plain panko breadcrumbs
• ½ cup grated Parmesan cheese
• ½ tsp Cajun seasoning
• ½ tsp lemon pepper
• Kosher salt, to taste
• ⅓ cup vegetable or canola oil (for frying)

For Scampi Cream Sauce:

• ½ cup parsley, chopped
• ½ cup tomatoes, chopped
• ½ cup red onion or shallot, finely diced
• 1 tbsp garlic paste or chopped garlic
• 2 tbsp butter
• Salt and pepper, to taste
• 1 ½ cups Pinot Grigio or any dry white wine
• 2 cups heavy cream
• 1 cup Parmesan cheese or Italian cheese blend
• ½ tsp Cajun seasoning
• ½ tsp lemon pepper
• 1 tbsp lemon juice
• Kosher salt, to taste
• 1 tbsp fresh lemon zest
• 1 lb linguine

Instructions:

1. Cook the pasta: Prepare the linguine according to package directions, drain, and set aside.
2. Prepare the shrimp: Season the shrimp with Cajun seasoning, lemon pepper, and salt. Coat each shrimp in the panko breading mixture and place them on a wire rack.
3. Fry the shrimp: Heat oil in a frying pan over medium heat. Shallow fry the shrimp for 3 minutes on each side until golden brown. Set aside on a cooling rack.
4. Make the scampi sauce: In a large skillet, melt butter and sauté the parsley, tomatoes, onion, and garlic for about 2 minutes until fragrant.
5. Deglaze the pan: Pour in the white wine, allowing it to cook off for about 1 minute.
6. Add the cream: Pour in the heavy cream and bring the mixture to a simmer. Season with Cajun seasoning, lemon pepper, and salt, then add the cheese and lemon juice. Allow the sauce to thicken for about 5 minutes.
7. Toss with pasta: Turn off the heat, add the cooked linguine, and toss to coat the noodles in the creamy sauce.
8. Serve: Top the pasta with the crispy fried shrimp and garnish with fresh lemon zest, if desired. Serve warm and enjoy!

This dish brings all the restaurant flavors home, and it’s perfect for a special night in!