Next time you're craving the Cheesecake Factory shrimp scampi, you can make it at home with this copycat recipe! This recipe combines crispy, golden-breaded shrimp with creamy linguine coated in a rich scampi sauce. It’s the perfect blend of restaurant-quality flavor and homemade charm, all in one dish that’s surprisingly easy to prepare.
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Why I Love This Shrimp Scampi Recipe
Shrimp scampi has always been one of my favorite dishes from the Cheesecake Factory. My wife and I go at least once a month, and it's what I order every time. My wife likes the four cheese pasta, and since I've already made a copycat recipe for that, I had to make one for the shrimp scampi!
After countless attempts, I’ve finally perfected a version that rivals the Cheesecake Factory’s iconic dish. I experimented with different breadcrumb mixtures and tweaked the sauce until it hit that perfect balance of creamy, tangy, and garlicky.
What I love most about this recipe is how versatile it is—you can easily adjust the spice level, use your favorite pasta, or swap out ingredients to suit your taste preferences. No matter how you make it, I promise it'll be a hit with everyone!
Ingredients
For the Shrimp:
- 1 lb jumbo shrimp, peeled and deveined
- 1 tablespoon butter
- 1 teaspoon cajun seasoning
- 1 teaspoon lemon pepper seasoning
- Salt to taste
For the Panko Breading:
- ½ cup plain panko breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ teaspoon cajun seasoning
- ¼ teaspoon lemon pepper seasoning
- 2 tablespoon vegetable oil for frying
For the Scampi Cream Sauce:
- ¼ cup parsley, chopped
- ¼ cup tomatoes, chopped
- ¼ cup red onion or shallot, finely diced
- 3 garlic cloves, minced
- 1 tablespoon butter
- ¾ cup Pinot Grigio or any dry white wine
- 1 cup heavy cream
- ½ cup parmesan or Italian cheese blend
- ½ tablespoon lemon juice
- ½ tablespoon fresh lemon zest
- ¼ teaspoon cajun seasoning
- ¼ teaspoon lemon pepper seasoning
- Salt and pepper to taste
For the Pasta:
- 8 oz linguine or spaghetti
How To Make Cheesecake Factory Shrimp Scampi
Step 1: Prepare The Shrimp
Start by seasoning the shrimp with cajun seasoning, lemon pepper, and a pinch of salt. Mix the panko breadcrumbs, parmesan cheese, and seasonings in a shallow bowl. Coat each shrimp in the mixture, pressing lightly to ensure the breadcrumbs stick.
Let the breaded shrimp rest on a wire rack while heating oil. Fry the shrimp in hot oil until perfectly golden and crisp on both sides, then transfer them to a cooling rack to maintain their crunch and drain any excess oil.
Step 2: Prepare The Pasta and Sauce
Boil the linguine or spaghetti in salted water according to the package instructions.
While the pasta cooks, begin the scampi sauce. Melt butter in a large skillet and sauté the garlic, onions, tomatoes, and parsley. The aroma as the garlic hits the butter is irresistible.
Deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce slightly before stirring in heavy cream, parmesan, lemon juice, and zest. Taste and adjust the seasonings to balance the creamy and tangy flavors perfectly.
Step 3: Bring It All Together
Add the cooked pasta to the skillet, tossing it thoroughly to coat the pasta in the sauce. Letting the pasta sit in the sauce for a minute or two helps it absorb the flavors and thicken slightly.
After sitting, transfer the pasta to plates and arrange the crispy shrimp evenly on top. Garnish with fresh parsley and a sprinkle of lemon zest for a bright, zesty finish. Serve immediately while everything is warm. Enjoy!
Expert Tips for the Best Shrimp Scampi
- Using fresh, jumbo shrimp makes a world of difference in flavor and texture. If you’re using frozen shrimp, ensure they’re fully thawed and patted dry before breading.
- Frying in small batches keeps the oil temperature consistent, ensuring the shrimp stay crispy.
- When deglazing the pan with wine, take care to scrape up any browned bits from the skillet—these add incredible depth to the sauce.
- Allow the sauce to simmer until it thickens slightly before adding the pasta for optimal creaminess.
- Always garnish with a touch of lemon zest and parsley before serving to keep the dish fresh and vibrant.
- Serve with my copycat Cheesecake Factory brown bread for the full restaurant experience!
FAQs About this Shrimp Scampi Cheesecake Factory Recipe
Can I substitute the shrimp with another protein?
Yes, thinly sliced chicken breast works great as a substitute. You can bread and fry the chicken just as you would the shrimp. Keep in mind it'll have to cook in the pan longer.
What can I use instead of white wine in the sauce?
Chicken broth is a fantastic alternative. Add a little extra lemon juice to mimic the acidity of the wine.
How do I make this dish spicier?
Adding a pinch of red pepper flakes to the sauce or increasing the cajun seasoning will give the dish an extra kick.
How do I store leftover shrimp scampi?
Store the shrimp and pasta separately in airtight containers in the fridge for up to two days. Reheat gently on the stovetop to keep the shrimp crispy and the sauce creamy.
My Final Thoughts On This Recipe
This Cheesecake Factory-inspired Shrimp Scampi is more than just a meal—it’s an experience. From the crispy shrimp to the creamy, garlicky pasta, every bite feels like a celebration of flavor. Try it tonight, and you’ll see why this dish is a perennial favorite!
More Cheesecake Factory Copycat Recipes
Copycat Cheesecake Factory Shrimp Scampi
Next time you're craving the Cheesecake Factory shrimp scampi, you can make it at home with this copycat recipe! This recipe combines crispy, golden-breaded shrimp with creamy linguine coated in a rich scampi sauce. It’s the perfect blend of restaurant-quality flavor and homemade charm, all in one dish that’s surprisingly easy to prepare.
Ingredients
For the Shrimp:
- 1 lb jumbo shrimp, peeled and deveined
- 1 tablespoon butter
- 1 teaspoon cajun seasoning
- 1 teaspoon lemon pepper seasoning
- Salt to taste
For the Panko Breading:
- ½ cup plain panko breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ teaspoon cajun seasoning
- ¼ teaspoon lemon pepper seasoning
- 2 tablespoon vegetable oil for frying
For the Scampi Cream Sauce:
- ¼ cup parsley, chopped
- ¼ cup tomatoes, chopped
- ¼ cup red onion or shallot, finely diced
- 3 garlic cloves, minced
- 1 tablespoon butter
- ¾ cup Pinot Grigio or any dry white wine
- 1 cup heavy cream
- ½ cup parmesan or Italian cheese blend
- ½ tablespoon lemon juice
- ½ tablespoon fresh lemon zest
- ¼ teaspoon cajun seasoning
- ¼ teaspoon lemon pepper seasoning
- Salt and pepper to taste
For the Pasta:
- 8 oz linguine or spaghetti
Instructions
- Prepare the pasta according to the package instructions, then drain and set it aside.
- While the pasta is cooking, prepare the shrimp. Prepare the bread crumb mixture by combining the panko, parmesan, cajun seasoning, and lemon pepper seasoning in a shallow bowl. Coat the shrimp in breadcrumbs, and place them on a wire rack until ready to fry.
- Heat a frying pan with oil over medium heat and shallow fry the shrimp for about 3 minutes per side or until golden brown. Once cooked, transfer the shrimp to a cooling rack and set them aside.
- To make the sauce, melt butter in a large nonstick skillet and sauté the vegetables for about 2 minutes until fragrant. Deglaze the pan with white wine, letting it cook off for about a minute.
- Once the wine has reduced, pour in the heavy cream and bring the mixture to a simmer. Season the sauce to taste, then stir in the cheese and lemon juice. Allow the sauce to thicken, which should take about 5 minutes.
- Turn off the heat and toss the cooked noodles into the sauce, ensuring they're well coated. Top the pasta with the fried shrimp and garnish with fresh lemon zest if desired. Serve warm and enjoy!
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 998Total Fat: 60gSaturated Fat: 32gCholesterol: 389mgSodium: 992mgCarbohydrates: 75gFiber: 3gProtein: 49g
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