Bring the taste of the Cheesecake Factory home with this irresistible Shrimp Scampi Linguine recipe. Tender shrimp, al dente linguine, and a buttery garlic-lemon sauce combine to create a dish that’s elegant, flavorful, and surprisingly simple to make. Perfect for special occasions or a luxurious weeknight dinner, this copycat recipe delivers restaurant-quality results without leaving your kitchen.
Why You’ll Love This Recipe
- Restaurant-style flavor: Recreates the Cheesecake Factory’s famous Shrimp Scampi Linguine with ease.
- Simple and quick: Ready in under 30 minutes, it’s a great choice for busy evenings.
- Light yet satisfying: The lemony garlic sauce is flavorful without being too heavy.
- Customizable: Adjust the ingredients to suit your tastes or dietary preferences.
- Elegant presentation: A beautiful dish that’s perfect for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Linguine pasta
- Large shrimp (peeled and deveined)
- Olive oil
- Unsalted butter
- Garlic (minced)
- Dry white wine
- Fresh lemon juice
- Red pepper flakes (optional)
- Fresh parsley (chopped)
- Parmesan cheese (grated)
- Salt and black pepper
Directions
- Cook the linguine: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve ½ cup of pasta water, drain, and set aside.
- Prepare the shrimp: Season the shrimp with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook the shrimp for 2-3 minutes per side, or until pink and opaque. Remove from the skillet and set aside.
- Make the scampi sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Deglaze the pan with white wine, scraping up any browned bits, and let it simmer for 2-3 minutes to reduce slightly.
- Add lemon juice and spices: Stir in fresh lemon juice and red pepper flakes (if using) for a slight kick. Season with additional salt and pepper to taste.
- Combine pasta and sauce: Return the cooked linguine to the skillet, tossing it to coat in the sauce. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it.
- Add the shrimp and parsley: Gently mix the shrimp and chopped parsley into the pasta. Cook for 1-2 minutes to warm everything through.
- Serve: Plate the pasta and sprinkle with grated Parmesan cheese for garnish. Serve immediately with extra lemon wedges if desired.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Gluten-free: Use gluten-free linguine for a celiac-friendly version.
- Extra veggies: Add sautéed spinach, cherry tomatoes, or mushrooms for added flavor and texture.
- Creamy twist: Stir in a splash of heavy cream to make the sauce richer.
- Protein options: Swap shrimp for scallops or chicken for a variation on the classic.
- Spicy version: Increase the red pepper flakes for a fiery kick.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of water or wine to refresh the sauce. Avoid microwaving to prevent overcooking the shrimp.
FAQs
Can I use frozen shrimp for this recipe?
Yes, just make sure to thaw them completely and pat them dry before cooking.
What type of wine is best for the sauce?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best.
Can I omit the wine?
Yes, substitute chicken or vegetable broth for a non-alcoholic option.
How do I keep the shrimp from overcooking?
Cook the shrimp just until they turn pink and opaque, then remove them promptly from the skillet.
What’s the best pasta substitute for linguine?
Fettuccine, spaghetti, or angel hair pasta are great alternatives.
Can I make this dish dairy-free?
Use a plant-based butter alternative and omit the Parmesan cheese to make it dairy-free.
What should I serve with Shrimp Scampi Linguine?
Pair it with a fresh green salad, garlic bread, or roasted vegetables for a complete meal.
Is this dish spicy?
It’s mildly spiced with optional red pepper flakes. Adjust the amount to your preference.
Can I add more seafood to the dish?
Yes, scallops, clams, or crab meat can complement the shrimp beautifully.
How can I make this recipe ahead of time?
Cook the shrimp and sauce ahead of time, but wait to boil the pasta until you’re ready to serve. Reheat the sauce gently and toss with freshly cooked pasta.
Conclusion
Copycat Cheesecake Factory Shrimp Scampi Linguine brings the elegance of restaurant dining to your home. With its buttery garlic sauce, tender shrimp, and zesty lemon flavor, this pasta dish is sure to become a family favorite. Whether you’re making it for a special occasion or just a cozy night in, this recipe is guaranteed to impress. Give it a try and savor the taste of your favorite restaurant meal at home!
PrintCopycat Cheesecake Factory Shrimp Scampi Linguine
This copycat recipe captures the rich and vibrant flavors of Cheesecake Factory’s famous Shrimp Scampi Linguine. Juicy shrimp are cooked with garlic, lemon, and a white wine butter sauce, then tossed with linguine, fresh herbs, and a touch of Parmesan. It’s a restaurant-quality dish you can make at home!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
For the Pasta:
- 12 oz (340g) linguine
- 1 tbsp olive oil
- 1/2 tsp salt (for boiling water)
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
For the Scampi Sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc)
- 1/4 cup (60ml) chicken or vegetable broth
- 1/4 cup (60ml) freshly squeezed lemon juice
- 1 tsp lemon zest
- 1/2 cup (120ml) heavy cream (optional, for a richer sauce)
- 1/4 cup (25g) grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the Linguine:
Bring a large pot of salted water to a boil. Add linguine and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta and toss with 1 tbsp olive oil to prevent sticking. - Prepare the Shrimp:
Season the shrimp with salt, pepper, and red pepper flakes. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside. - Make the Scampi Sauce:
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the white wine and broth, scraping up any bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
- Stir in the lemon juice, lemon zest, and heavy cream (if using). Cook for another 2 minutes until the sauce thickens slightly.
- Combine Pasta and Shrimp:
Add the cooked linguine to the skillet, tossing to coat in the sauce. Stir in the Parmesan cheese and fresh parsley. If the sauce is too thick, add a splash of the reserved pasta water. Return the shrimp to the skillet and toss gently. - Serve:
Divide the pasta among plates, garnishing with extra Parmesan cheese, parsley, and a wedge of lemon. Serve immediately.
Notes
- For a true Cheesecake Factory experience, serve with warm garlic bread on the side.
- If you don’t have white wine, substitute it with more chicken broth and a splash of apple cider vinegar for acidity.
- Use gluten-free linguine or zucchini noodles for a lighter option.