Description
Culinary magic sparkles in this copycat Shrimp Scampi Linguine, bringing Cheesecake Factory’s iconic dish straight to home kitchens. Succulent shrimp nestled in garlic-butter sauce over perfectly cooked linguine promises a restaurant-quality meal that delights and satisfies.
Ingredients
Scale
Proteins:
- 1 lb (450g) large shrimp, peeled and deveined
Pasta:
- 12 oz (340g) linguine
Seasonings and Sauce Components:
- ½ tsp salt (for boiling water)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 4 cloves garlic, minced
- ¼ cup (60ml) dry white wine (such as Sauvignon Blanc)
- ¼ cup (60ml) chicken or vegetable broth
- ¼ cup (60ml) freshly squeezed lemon juice
- 1 tsp lemon zest
- ½ cup (120ml) heavy cream (optional, for a richer sauce)
- ¼ cup (25g) grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Oils and Fats:
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
Salt and pepper to taste
Instructions
- Prepare the linguine in a generously salted water bath, allowing it to dance until perfectly tender. Once cooked, rescue a portion of the starchy liquid before draining, then lovingly coat the noodles with a whisper of olive oil to prevent clinging.
- Season the shrimp with a vibrant blend of salt, pepper, and fiery red pepper flakes. Sear the delicate seafood in a sizzling skillet, transforming them from translucent to a blush-pink hue in mere moments. Carefully transfer the cooked shrimp to a waiting plate.
- Unleash the scampi sauce by melting butter in the same skillet, creating a golden stage for minced garlic to perform its aromatic ballet. Deglaze the pan with a splash of white wine and broth, capturing every nuanced flavor clinging to the surface. Allow the liquid to reduce and concentrate its essence.
- Introduce velvety lemon juice, bright zest, and a luxurious swirl of cream to the sauce, letting it evolve into a silky symphony. Gently fold the linguine into this liquid masterpiece, ensuring each strand becomes thoroughly embraced by the sauce’s rich character.
- Sprinkle freshly grated Parmesan and chopped parsley throughout the dish, creating bursts of flavor and color. If the sauce feels too robust, soften its intensity with a splash of reserved pasta water.
- Reunite the shrimp with the sauced linguine, allowing them to intermingle gently. Plate the creation with an artistic flourish, garnishing with additional Parmesan, a scattering of parsley, and a bright lemon wedge to awaken the palate.
Notes
- Select large, fresh shrimp for the most succulent texture and best flavor profile in this copycat recipe.
- Avoid overcooking shrimp by removing them from the pan as soon as they turn pink and opaque to maintain tenderness.
- Control sauce consistency by gradually adding reserved pasta water, helping create a silky, perfectly coated linguine.
- Opt for dry white wine like Pinot Grigio or Sauvignon Blanc to enhance the scampi’s delicate seafood notes without overpowering the dish.
- Elevate the recipe for gluten-sensitive diets by substituting regular linguine with zucchini noodles or gluten-free pasta alternatives.
- Boost protein content by adding grilled chicken alongside shrimp for a heartier meal option that suits different dietary preferences.
- Maximize flavor development by using freshly minced garlic and allowing it to bloom in butter before introducing liquid ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg