Cheesecake Factory Shrimp Scampi Linguine

Key Ingredients & Substitutions

Linguine: This flat pasta works great with the sauce, but if you run out, fettuccine or spaghetti will do just fine. Gluten-free pasta is also a good alternative if you’re avoiding gluten.

Shrimp: Large shrimp bring a nice bite, but you can substitute with scallops or even chicken if you prefer. Just adjust the cooking time accordingly.

Olive Oil & Butter: I enjoy the flavor of using both, but you can use just one or replace butter with a dairy-free alternative for a vegan option.

White Wine: For a non-alcoholic version, chicken broth works well. You can also use vegetable broth if you want a veggie-friendly flair.

Panko Breadcrumbs: These add that crunchy topping, but if you can’t find them, regular breadcrumbs work too. Just toast them a little longer for that crunch.

How Do I Ensure Perfectly Cooked Shrimp?

Cooking shrimp just right can be tricky! Here are some tips for getting it perfect:

• Use medium-high heat to quickly cook the shrimp without drying them out.
• Don’t overcrowd the pan; cook them in batches if needed for even cooking.
• Look for a pink color and an “C” shape as they curl. This usually means they’re done.

Following these tips will help you achieve juicy, perfectly cooked shrimp that really shine in your scampi!

What’s the Best Way to Toast Breadcrumbs?

Toasting breadcrumbs can elevate your dish significantly! Here’s how to do it right:

• Heat your skillet over medium heat before adding oil or butter.
• Keep stirring the breadcrumbs to avoid burning; this usually takes about 3-5 minutes until they turn golden brown.
• Remove them from heat immediately to prevent overcooking.

This simple step adds a wonderful crunch to your shrimp scampi linguine!

Cheesecake Factory Shrimp Scampi Linguine

Ingredients You’ll Need:

Pasta & Seafood:

• 12 oz linguine pasta
• 1 lb large shrimp, peeled and deveined (tails optional)

Sauces & Spice:

• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 5 garlic cloves, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup dry white wine (or chicken broth)
• 1 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese

Fresh Ingredients:

• Juice and zest of 1 lemon
• 1/4 cup fresh parsley, chopped

To Season:

• Salt and freshly ground black pepper, to taste

For Topping:

• 1/2 cup panko breadcrumbs
• 2 tbsp olive oil or butter (for toasting breadcrumbs)
• Lemon slices, for garnish

How Much Time Will You Need?

This delicious recipe will take about 30 minutes to prepare and cook. In no time, you’ll have a delightful dinner ready to serve!

Step-by-Step Instructions:

1. Cook the Linguine:

Start by bringing a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until it’s al dente. Once done, drain the pasta and set it aside.

2. Toast the Breadcrumbs:

While the pasta cooks, heat 2 tablespoons of olive oil or butter in a skillet over medium heat. Add the panko breadcrumbs and stir frequently until they are golden brown and crispy. Once toasted, remove them from the heat and set aside.

3. Cook the Shrimp:

In the same skillet, add 3 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Carefully add the shrimp in a single layer and season with salt, pepper, and a pinch of red pepper flakes. Cook for about 2 minutes on each side, until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.

4. Make the Garlic Sauce:

In the same pan, add the minced garlic and sauté for about 30 seconds until it becomes fragrant, but be careful not to burn it!

5. Deglaze the Pan:

Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any brown bits from the bottom. Allow the wine to reduce by half, which should take about 2-3 minutes.

6. Create the Creamy Sauce:

Lower the heat to medium and add the heavy cream and the remaining 2 tablespoons of butter, stirring until the butter melts and the sauce thickens slightly.

7. Add Flavor:

Stir in the lemon juice, lemon zest, and grated Parmesan cheese. Season to taste with salt, pepper, and additional red pepper flakes if you like a bit of heat.

8. Combine Everything:

Add the cooked linguine and shrimp back into the pan, and gently toss everything together to coat the pasta and shrimp evenly with the creamy sauce.

9. Top with Breadcrumbs:

Sprinkle the toasted breadcrumbs and chopped fresh parsley over the top of the dish for added crunch and flavor.

10. Garnish and Serve:

Finally, garnish the dish with lemon slices and serve immediately. Enjoy your wonderful Cheesecake Factory-style Shrimp Scampi Linguine!

Can I Use Frozen Shrimp for This Recipe?

Absolutely! Just make sure to fully thaw the shrimp before cooking. You can thaw them overnight in the fridge or place them in a sealed bag and submerge them in cold water for about 30 minutes.

How Can I Make This Dish Spicier?

If you love heat, feel free to increase the amount of red pepper flakes you add. You can also finish the dish with a dash of hot sauce or sprinkle some chopped fresh jalapeños on top before serving.

Can I Prepare This Dish Ahead of Time?

While it’s best served fresh, you can cook the pasta and shrimp ahead of time. Store the separately in airtight containers in the fridge for up to a day. When ready to serve, reheat and toss with the sauce but do not reheat the shrimp too long to prevent toughness.

What Should I Serve with Shrimp Scampi Linguine?

This dish goes wonderfully with a simple side salad or steamed vegetables. Garlic bread is also a great addition to soak up that delicious sauce!