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Copycat Cheesecake Factory Shrimp Scampi Linguine

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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!

Ingredients

Scale
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://ukfinda.com/copycat-cheesecake-factory-shrimp-scampi-linguine/