Copycat Cheesecake Factory Shrimp Scampi Linguine

Say what you want about dates at The Cheesecake Factory, but I find them incredibly romantic. My husband and I love treating ourselves to a date night there, even though he adores my cooking and always wants me to make meals at home! But sometimes, a girl needs a break and a little pampering.

One of our most memorable dates included a shrimp scampi linguine that left a lasting impression. Since then, I’ve created my own version, and dare I say—it’s even better than the original! My husband agrees, so let me show you how to make this Copycat Cheesecake Factory Shrimp Scampi Linguine at home.

Ingredients

For the Shrimp:

• 2 pounds jumbo shrimp, peeled, deveined, tails on
• 2 tbsp melted butter
• 1 tsp Cajun seasoning
• 1 tsp lemon pepper
• Kosher salt to taste

For the Panko Breading:

• 1 cup plain panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/2 tsp Cajun seasoning
• 1/2 tsp lemon pepper
• Kosher salt to taste
• 1/3 cup vegetable or canola oil for frying

For the Scampi Cream Sauce:

• 1/2 cup parsley, chopped
• 1/2 cup tomatoes, chopped
• 1/2 cup red onion or shallot, finely diced
• 1 tbsp garlic paste or chopped garlic
• 2 tbsp butter
• Salt and pepper to taste
• 1 1/2 cups Pinot Grigio or any dry white wine
• 2 cups heavy cream
• 1 cup parmesan cheese or Italian cheese blend
• 1/2 tsp Cajun seasoning
• 1/2 tsp lemon pepper
• 1 tbsp lemon juice
• Kosher salt to taste
• 1 tbsp fresh lemon zest
• 1 lb linguine

Instructions

1. Cook the pasta according to the package instructions, then drain and set aside.
2. Prepare the shrimp: Season the shrimp, coat them in panko breading, and place them on a wire rack.
3. Fry the shrimp: Heat oil in a frying pan over medium heat, then shallow fry the shrimp for about 3 minutes on each side until golden brown. Set aside on a cooling rack.
4. Make the sauce: In a large nonstick skillet, melt butter and sauté the parsley, tomatoes, onion, and garlic until fragrant (about 2 minutes).
5. Deglaze the pan with white wine and let it cook for another minute until reduced.
6. Add the heavy cream and bring the mixture to a simmer. Season with salt, pepper, Cajun seasoning, lemon pepper, and lemon juice.
7. Thicken the sauce: Let it simmer for about 5 minutes until it thickens slightly. Stir in the parmesan cheese.
8. Combine pasta with the sauce by adding the cooked linguine to the skillet and tossing to coat.
9. Serve: Top the pasta with the fried shrimp and garnish with fresh lemon zest.

Notes

• The panko breading is meant to be light and crispy, not a heavy batter. If you prefer a fully coated shrimp, dip them in an egg wash before breading.
• This dish is fancy enough for a special occasion but easy enough to enjoy any night of the week!