There’s something special about date nights at the Cheesecake Factory. For me and my husband, they’re a chance to unwind and indulge in a meal together, even though he’s always raving about my cooking. But let’s face it, sometimes a girl needs a break—and a little pampering. One particular date, we ordered the Shrimp Scampi Linguine, and let me tell you, it left an impression. That’s why I decided to recreate it at home, and I must say, my version has become a favorite—my husband agrees!
Now, while the ingredients may seem a bit on the pricey side, you likely already have most of them in your kitchen. Plus, this dish is fancy enough for a special occasion—or, you know, just because you deserve it!
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
- ½ cup grated parmesan cheese
- ½ tsp Cajun seasoning
- ½ tsp lemon pepper
- Kosher salt to taste
- 1/3 cup vegetable or canola oil for frying
For the Scampi Cream Sauce:
- ½ cup chopped parsley
- ½ cup chopped tomatoes
- ½ cup finely diced red onion or shallot
- 1 tbsp garlic paste or chopped garlic
- 2 tbsp butter
- Salt and pepper to taste
- 1 ½ cups Pinot Grigio (or any dry white wine)
- 2 cups heavy cream
- 1 cup parmesan cheese or Italian cheese blend
- ½ tsp Cajun seasoning
- ½ tsp lemon pepper
- 1 tbsp lemon juice
- Kosher salt to taste
- 1 tbsp fresh lemon zest
- 1 lb linguine, cooked according to package instructions
Instructions:
- Cook the Pasta: Begin by boiling the linguine according to the package instructions. Drain the pasta and set it aside.
- Prepare the Shrimp: While the pasta is cooking, season the shrimp with Cajun seasoning, lemon pepper, and salt. Coat the shrimp in panko breadcrumbs, then set them aside on a wire rack.
- Fry the Shrimp: In a frying pan, heat the oil over medium heat. Fry the shrimp for 3 minutes on each side, or until golden brown. Remove the shrimp from the pan and set them aside to cool.
- Make the Sauce: In a large nonstick skillet, melt butter over medium heat. Add the chopped vegetables and sauté for about 2 minutes, until they become aromatic. Then, deglaze the pan with Pinot Grigio and let it cook for 1 minute.
- Simmer the Sauce: Once the wine has reduced, add heavy cream to the pan and bring it to a simmer. Season with Cajun seasoning, lemon pepper, salt, and lemon juice. Stir in the cheese and allow the sauce to thicken for about 5 minutes.
- Combine Pasta and Sauce: Turn off the heat and add the cooked linguine to the skillet, tossing it in the sauce to coat evenly.
- Assemble the Dish: Place the fried shrimp on top of the pasta and garnish with fresh lemon zest. Serve warm, and enjoy your homemade version of Cheesecake Factory’s Shrimp Scampi Linguine!
Notes:
- The panko breading is meant to be light and crispy, not heavy. Don’t worry if the shrimp aren’t fully coated in the breading—it’s intended to have a delicate crunch. If you prefer a heavier batter, you can do an egg wash before dipping the shrimp into the panko.
- This dish is perfect for special occasions, or any time you want to impress!