Go Back
–+ servings
Print Pin

Copycat Cheesecake Factory Shrimp Scampi Linguine

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 -6 servings

Ingredients

For Shrimp:

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

For panko breading:

  • 1 cup of plain panko breadcrumbs
  • 1/2 cup of 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 scampi cream sauce:

  • 1/2 cup parsley chopped
  • 1/2 cup tomatoes chopped
  • 1/2 cup of red onion or shallot finely diced
  • 1 tbsp of garlic paste or chopped garlic
  • 2 tbsp butter
  • Salt and pepper to taste
  • 1 1/2 cup Pinot Grigio or any dry white wine of choice
  • 2 cups of heavy cream
  • 1 cup of 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

  • Cook pasta according to package instructions, drain and set aside.
  • While pasta is cooking, work on shrimp. First, season shrimp, then bread and set aside on a wire rack until frying.
  • Heat frying pan with oil on medium heat, then shallow fry for 3 minutes or until each side is golden brown. 
  • Set fried shrimp aside on a cooling rack and proceed to making the sauce. 
  • In a large nonstick skillet, melt butter and saute vegetables until fragrant, about 2 minutes.
  • Next, deglaze with white wine and allow that to cook off for another minute.
  • Once wine has reduced, add heavy cream and bring to a simmer. 
  • Season the sauce to taste and add cheese and lemon juice. 
  • Once the sauce has thickened, after about 5 minutes, it’s time to add the cooked linguine noodles. 
  • Turn off the heat and add linguine and toss to combine. 
  • Add shrimp on top of pasta and garnish with fresh lemon zest if desired. Serve warm and enjoy.

Notes

The panko breading is a light breading and not meant to be a heavy batter, don’t be concerned if the entire shrimp is not fully coated. It’s meant to be a light crispy texture vs. a full batter for a deep fry. 
If you want the shrimp to be fully coated in batter, do a light egg wash before dipping in panko.