Copycat Cheesecake Factory Shrimp Scampi Linguine recipe that’s perfect for bringing a taste of the restaurant experience into your home kitchen. This dish combines the succulence of perfectly sautéed shrimp with the heartiness of linguine, all tossed in a light, garlic-lemon butter sauce that’s both refreshing and rich.

Ideal for a special dinner or when you’re craving something luxurious, this recipe promises flavors that dance on your palate. It’s a straightforward dish that focuses on quality ingredients and simple techniques to elevate your dining experience.

Ingredients Needed for This Recipe

For 4 servings, you will need:

1 lb linguine pasta
1 lb large shrimp, peeled and deveined

2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup chicken broth

Zest and juice of 1 lemon
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 cup white wine (optional, can substitute with additional chicken broth)

1/4 cup unsalted butter
Salt and freshly ground black pepper, to taste
1/4 cup chopped parsley

Grated Parmesan cheese, for serving

Instructions for Making Copycat Cheesecake Factory Shrimp Scampi Linguine

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, reserving 1 cup of pasta water for later.
Sauté the Shrimp: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and sauté until the shrimp are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

Prepare the Sauce: In the same skillet, add a bit more olive oil if needed and sauté the garlic until fragrant, about 1 minute. Add the chicken broth, lemon zest, lemon juice, red pepper flakes, and white wine (if using). Bring to a simmer and let reduce by half, about 3-4 minutes. Stir in the butter until melted and the sauce is slightly thickened.
Combine and Serve: Return the shrimp to the skillet along with the cooked linguine. Toss everything together, adding a bit of the reserved pasta water if the sauce needs thinning. Cook for an additional 1-2 minutes, until everything is heated through and the pasta is well coated in the sauce. Season with salt and pepper to taste. Garnish with chopped parsley and grated Parmesan cheese before serving.

Enjoy this luxurious shrimp scampi linguine with a side of crusty bread to soak up the delicious sauce, and perhaps a light salad for a complete meal.

Tips for Perfecting the Recipe

Quality Ingredients: The key to a dish with a relatively simple flavor profile is the quality of its ingredients. Use fresh, large shrimp for their juiciness and texture. Freshly squeezed lemon juice and freshly grated Parmesan cheese also make a significant difference in the freshness and overall taste of the dish.

Pasta Cooking Water: Reserve a cup of pasta cooking water before draining the linguine. The starchy water is perfect for adjusting the consistency of your sauce, making it silky and ensuring it clings well to the pasta.

Garlic Tips: Garlic is central to the flavor of this dish. Make sure not to burn it when sautéing; golden and fragrant is what you’re aiming for. This will infuse the oil and, consequently, the entire dish with a rich, aromatic garlic flavor without the bitterness that comes from overcooking.

Shrimp Cooking: Avoid overcooking the shrimp, as they can quickly turn rubbery. They only need a few minutes per side to become perfectly pink and tender. Also, cooking them first and then removing them from the pan prevents overcooking while you prepare the rest of the dish.

Sauce Consistency: The sauce should be light enough to coat the pasta without weighing it down, yet flavorful enough to make its presence known. Adjust the consistency with the pasta cooking water and balance the acidity with a bit of butter at the end for a smooth finish.

Seasoning: Proper seasoning is crucial. Taste as you go, especially after adding the lemon juice, to ensure the right balance of flavors. The dish should have a bright, lemony flavor with a hint of spice from the red pepper flakes and a savory undertone from the broth and Parmesan.

Serving Suggestions

Bread Pairing: Serve your Shrimp Scampi Linguine with slices of crusty, warm bread. It’s perfect for sopping up any remaining sauce on the plate, ensuring not a drop of flavor is wasted.

Wine Pairing: A crisp, white wine such as Pinot Grigio or Sauvignon Blanc complements the lemony, garlicky flavors of the shrimp scampi perfectly. The acidity and fruitiness of the wine will enhance the dish’s flavors without overpowering them.

Side Dishes: Although the shrimp scampi linguine is a star on its own, consider serving it with a side of roasted vegetables or a fresh garden salad. These sides can add a nice contrast in texture and flavor, making for a well-rounded meal.

Garnish Wisely: A sprinkle of freshly chopped parsley not only adds color but also a fresh, herbal note that cuts through the richness of the sauce. A generous dusting of grated Parmesan cheese right before serving adds a lovely umami depth.

Storage Tips

Cooling Down: Allow any leftovers to cool to room temperature before storing them. However, do not leave the dish out for more than 2 hours to avoid bacterial growth.

Refrigeration: Store leftovers in an airtight container in the refrigerator. Properly stored, your shrimp scampi linguine will last for up to 2 days. Note that the quality of the shrimp may degrade slightly upon reheating.

Freezing: It’s not recommended to freeze this dish due to the delicate nature of the shrimp and the potential for the pasta to become mushy upon thawing and reheating.

Reheating: Reheat gently in a pan over low heat, adding a splash of water or chicken broth to help the sauce emulsify again and prevent the pasta from drying out. Avoid microwaving if possible, as it can unevenly reheat the dish and affect the texture of the shrimp.

Frequently Asked Questions

Can I use frozen shrimp? Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry before cooking to avoid watering down the sauce.

Is it okay to substitute the pasta? Absolutely. While linguine is traditional, feel free to use any pasta you prefer or have on hand. Spaghetti, fettuccine, or even angel hair pasta are all great options.

Can I make this recipe without wine? Yes, you can substitute the white wine with additional chicken broth. The wine adds depth and acidity, but the dish will still be delicious with broth only.

How can I make this dish spicier? Adjust the heat by increasing the amount of red pepper flakes according to your preference. Adding a diced chili pepper when sautéing the garlic can also kick up the heat.

Is there a dairy-free alternative? For a dairy-free version, substitute the butter with a dairy-free alternative or simply use more olive oil. Omit the Parmesan or use a vegan Parmesan substitute.

What if I’m allergic to shrimp? You can replace the shrimp with scallops or a firm white fish like cod or halibut, adjusting the cooking time accordingly. For a vegetarian option, sautéed mushrooms or artichoke hearts make excellent substitutes.

Copycat Cheesecake Factory Shrimp Scampi Linguine

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Copycat Cheesecake Factory Shrimp Scampi Linguine recipe that's perfect for bringing a taste of the restaurant experience into your home kitchen.

Ingredients

1 lb linguine pasta
1 lb large shrimp peeled and deveined

2 tablespoons olive oil
4 cloves garlic minced
1/2 cup chicken broth

Zest and juice of 1 lemon
1/2 teaspoon red pepper flakes adjust to taste
1/2 cup white wine optional, can substitute with additional chicken broth

1/4 cup unsalted butter
Salt and freshly ground black pepper to taste
1/4 cup chopped parsley

Grated Parmesan cheese for serving

Instructions

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, reserving 1 cup of pasta water for later.
Sauté the Shrimp: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and sauté until the shrimp are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

Prepare the Sauce: In the same skillet, add a bit more olive oil if needed and sauté the garlic until fragrant, about 1 minute. Add the chicken broth, lemon zest, lemon juice, red pepper flakes, and white wine (if using). Bring to a simmer and let reduce by half, about 3-4 minutes. Stir in the butter until melted and the sauce is slightly thickened.
Combine and Serve: Return the shrimp to the skillet along with the cooked linguine. Toss everything together, adding a bit of the reserved pasta water if the sauce needs thinning. Cook for an additional 1-2 minutes, until everything is heated through and the pasta is well coated in the sauce. Season with salt and pepper to taste. Garnish with chopped parsley and grated Parmesan cheese before serving.