Copycat Cheesecake Factory Shrimp Scampi Linguine – Asili Glam

The first time I tried shrimp scampi linguine at a restaurant, I was instantly hooked by the buttery richness and subtle tang of lemon balancing perfectly over tender noodles. It was one of those dishes I thought only restaurants could get right—until I tried making it myself. This recipe, inspired by the Cheesecake Factory’s famous version, is my personal spin that’s both beginner-friendly and rewarding. It’s the perfect meal for a date night at home, a celebration dinner, or even just a midweek treat when you’re craving something a little indulgent but still quick and manageable.

This easy Copycat Cheesecake Factory Shrimp Scampi Linguine sheet pan dinner alternative uses just a few pots, making cleanup simple. Plus, it’s a quick and healthy meal packed with protein and fresh herbs, giving you restaurant-style satisfaction without the hassle.

Why This Recipe is Special

• It combines crispy breaded shrimp with a creamy, lemony scampi sauce that’s rich without being heavy.
• The ingredients are flexible and easy to find, but still feel special and upscale.
• It uses everyday techniques like sautéing and boiling, making it accessible for all skill levels.
• The result is a stunning plate that looks and tastes like you’ve ordered it from a fancy bistro.

Ingredients and Preparation

Shrimp

• Jumbo Shrimp: Brings protein and a seafood sweetness. Choose deveined and peeled for ease.
• Cajun Seasoning & Lemon Pepper: Adds bold flavor with a hint of citrus spice.
• Kosher Salt: Enhances overall taste.
• Melted Butter: Helps seasonings stick and adds richness.

Panko Breading

• Plain Panko Breadcrumbs: Light, crispy texture for the shrimp coating.
• Grated Parmesan Cheese: Adds a salty, umami crunch.
• Cajun Seasoning & Lemon Pepper: Reinforces the flavor profile.
• Vegetable or Canola Oil: Neutral oil for shallow frying.

Scampi Cream Sauce

• Fresh Parsley: Brings freshness and color.
• Chopped Tomatoes: Adds a juicy bite and balance to the creamy sauce.
• Red Onion or Shallot: Mild sweetness and aroma.
• Garlic Paste or Fresh Garlic: Classic base flavor.
• Butter: Helps soften veggies and deepen flavor.
• Dry White Wine (like Pinot Grigio): Deglazes the pan and adds a fruity acidity.
• Heavy Cream: Forms the base of the scampi sauce.
• Parmesan or Italian Cheese Blend: Adds creaminess and body.
• Lemon Juice & Zest: Brightens the dish and cuts through the richness.
• Cajun Seasoning & Lemon Pepper: Ties all elements together.

Linguine

• Classic pasta choice for this dish. Holds the sauce well and adds a tender bite.

Ingredient Alternatives

• Swap shrimp for chicken or tofu for a different protein.
• Use Greek yogurt and milk instead of heavy cream for a lighter version.
• Substitute gluten-free pasta or breadcrumbs for dietary needs.

Step-by-Step Instructions

Step 1
Cook linguine according to the package instructions. Drain and set aside. This ensures your pasta is ready to go once the sauce is finished.

Step 2
Season your shrimp with Cajun seasoning, lemon pepper, salt, and melted butter. Toss to coat thoroughly.

Step 3
In a shallow bowl, mix panko breadcrumbs, Parmesan, Cajun seasoning, and lemon pepper. Lightly press each shrimp into the mix to coat. For a thicker crust, you can dip the shrimp in beaten egg before coating.

Step 4
Heat oil in a frying pan over medium heat. Fry the shrimp for about 3 minutes per side, or until golden and crisp. Place on a rack to cool and stay crispy.

Step 5
In a large skillet, melt butter and sauté onions (or shallots), tomatoes, garlic, and parsley for about 2 minutes until aromatic.

Step 6
Deglaze the pan with white wine and cook for another minute until reduced.

Step 7
Add heavy cream, stir, and bring to a simmer. Mix in lemon juice, lemon zest, Cajun seasoning, and Parmesan cheese. Simmer for 5 minutes until slightly thickened.

Step 8
Turn off the heat and toss the linguine into the sauce until well coated.

Step 9
Top with the crispy shrimp and garnish with additional lemon zest or parsley. Serve warm.

Beginner Tips and Notes

• If the shrimp browns too quickly, reduce heat to medium-low to avoid burning the breading.
• Don’t overcrowd the pan when frying; cook in batches for even crispiness.
• Pre-chop and measure ingredients before you start to stay organized.
• If you don’t have wine, chicken broth with a splash of vinegar or lemon juice works as a substitute.
• No panko? Crushed cornflakes or seasoned breadcrumbs can step in.

Serving Suggestions

• Serve with a side salad tossed in lemon vinaigrette for a refreshing balance.
• Garlic bread or focaccia pairs beautifully with the creamy sauce.
• Add a crisp white wine (like Sauvignon Blanc) to echo the flavors in the dish.

Storage Tips

• Store leftovers in an airtight container for up to 2 days.
• Reheat gently on the stove with a splash of cream or broth to loosen the sauce.
• Fried shrimp are best fresh, but can be reheated in the oven to revive crispness.

Conclusion

Now that you’ve got the roadmap to this restaurant-style favorite, there’s no reason to wait for a reservation. This easy Copycat Cheesecake Factory Shrimp Scampi Linguine sheet pan dinner alternative delivers elegance and flavor in under an hour—without the stress. Whether you’re cooking for yourself, your partner, or your family, this lemon herb shrimp scampi linguine will impress without overwhelming you in the kitchen.

Give it a try, and don’t forget to share your version in the comments. I’d love to hear how you made it your own!

FAQ About Copycat Cheesecake Factory Shrimp Scampi Linguine

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