Description
A rich and Copycat Cheesecake Factory Shrimp Scampi Linguine inspired by Cheesecake Factory, this dish combines golden-fried shrimp, zesty lemon cream sauce, and perfectly cooked pasta. It’s an indulgent yet easy dinner idea ideal for beginners and seafood lovers alike.
Ingredients
Scale
For the Shrimp:
- 2 pounds jumbo shrimp, peeled, deveined, tails on
- 2 tablespoons melted butter
- 1 teaspoon Cajun seasoning
- 1 teaspoon lemon pepper
- Kosher salt to taste
For the Panko Breading:
- 1 cup plain panko breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon Cajun seasoning
- ½ teaspoon lemon pepper
- Kosher salt to taste
- ⅓ cup vegetable or canola oil, for frying
For the Scampi Cream Sauce:
- ½ cup chopped fresh parsley
- ½ cup chopped tomatoes
- ½ cup red onion or shallot, finely diced
- 1 tablespoon garlic paste or minced garlic
- 2 tablespoons butter
- Salt and pepper to taste
- 1½ cups dry white wine (such as Pinot Grigio)
- 2 cups heavy cream
- 1 cup Parmesan cheese or Italian cheese blend
- ½ teaspoon Cajun seasoning
- ½ teaspoon lemon pepper
- 1 tablespoon lemon juice
- Kosher salt to taste
- 1 tablespoon lemon zest
For the Pasta:
- 1 pound linguine
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook linguine according to package directions until al dente. Drain and set aside.
- Season and Bread the Shrimp: Toss the shrimp with melted butter, Cajun seasoning, lemon pepper, and salt until evenly coated. In a shallow dish, combine panko, Parmesan, Cajun seasoning, lemon pepper, and salt. Lightly press shrimp into the breading mixture to coat. For a thicker crust, dip shrimp into a beaten egg before coating.
- Fry the Shrimp: In a large skillet, heat oil over medium heat. Add shrimp in batches and fry for about 3 minutes per side, or until golden brown. Transfer to a wire rack or paper towel-lined plate to drain.
- Make the Sauce: In a large non-stick skillet, melt butter and sauté onion (or shallot), garlic, tomatoes, and parsley until fragrant, about 2 minutes.
- Deglaze and Simmer: Pour in the white wine and allow it to reduce for 1–2 minutes. Stir in the heavy cream and bring the mixture to a gentle simmer.
- Finish the Sauce: Add Parmesan cheese, Cajun seasoning, lemon juice, lemon zest, salt, and pepper. Stir until the sauce thickens slightly, about 5 minutes.
- Combine with Pasta: Turn off the heat and add the drained linguine to the sauce. Toss to coat the noodles thoroughly with the creamy mixture.
- Serve and Garnish: Plate the linguine and top with the crispy shrimp. Garnish with additional parsley or lemon zest if desired. Serve immediately.
Notes
Use canned diced tomatoes for ease and consistent texture. To make the shrimp gluten-free, substitute gluten-free breadcrumbs. For a lighter version, try half-and-half in place of heavy cream. If your shrimp browns too fast, lower the heat slightly and monitor closely.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop / Frying
- Cuisine: American / Italian-Inspired
Nutrition
- Serving Size: 1 plate (about 1/5 of recipe)
- Calories: 685
- Sugar: 4g
- Sodium: 870mg
- Fat: 42g
- Saturated Fat: 19g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 230mg