If you’ve ever been to the Cheesecake Factory and devoured a plate of their ultra-tasty shrimp scampi, you’re in for a treat. We’ve got the perfect recipe for you. With succulent shrimp, a pile of pasta and a well-seasoned, buttery-garlic sauce, this scampi tastes exactly like the Cheesecake Factory version—only better, because you made it. Plate it just like the restaurant by arranging the shrimp around the pasta. There’s no need to go out for dinner when this delicious meal is on the table.
The Cheesecake Factory Shrimp Scampi Ingredients
- Angel hair pasta:Â Angel hair pairs well with seafood and simple, delicate sauces like this one, but spaghetti or linguine will do if that’s what you have.
- All-purpose flour:Â Make sure the shrimp are as dry as possible before dredging them in flour so it sticks.
- Seasonings:Â Use grated Parmesan, salt and pepper to season the shrimp mixture.
- Shrimp: Keep in mind that the highest-quality shrimp is still in its shell, in which you’ll have to peel and devein it yourself. Or you can buy frozen shrimp that’s already been peeled and deveined if you want to skip this step.
- Butter:Â Butter adds a lovely nutty flavor to cooked shrimp.
- Olive oil:Â In a pinch, you can use a neutral-flavor oil like canola or vegetable oil.
- Shallot and garlic:Â Take the time to let the shallot become fully translucent before adding the garlic.
- Dry white wine:Â The acidity in a dry white wine balances out this sauce.
- Heavy whipping cream: Heavy cream adds a nice richness and creaminess.
- Seasonings:Â Salt, pepper, thinly sliced basil and a bit more grated Parmesan are all you need to season the sauce.
Directions
Step 1: Cook the pasta
Cook the pasta according to package directions.
Step 2: Season the shrimp
Meanwhile, combine the flour, Parmesan cheese, salt and pepper in a shallow dish. Add the shrimp; turn to coat, shaking off excess flour mixture.
Step 3: Cook the shrimp
In a large skillet, melt the butter over medium heat; add the shrimp. Cook and stir until the shrimp turns pink (three to five minutes). Remove them from the pan and keep warm. (Check out our guide on how to cook shrimp to make sure they turn out perfectly every time.)
Step 4: Make the sauce
In the same skillet, heat the oil over medium heat and add the shallot. Cook and stir until tender (two to three minutes). Add the garlic cloves and cook for one minute longer. Stir in the wine and bring the dish to a boil. Reduce the heat and simmer, uncovered, until reduced by about half(three to four minutes). Stir in the cream and simmer, uncovered, until slightly thickened (about five minutes). Remove and discard the garlic cloves. Stir in the tomatoes, basil, salt, pepper and Parmesan.
Step 5: Prepare to serve
Drain the pasta and spoon the sauce into shallow dishes to serve. Top with the pasta and shrimp and additional basil.
The Cheesecake Factory Shrimp Scampi Recipe Variations
- Spice it up: If you prefer your shrimp scampi on the spicier side, add a dash of red pepper flakes when sautéing the shrimp.
- Top with lemon zest: Lemon zest provides a nice brightness to the flavor profile of this dish.
How to Store Cheesecake Factory Shrimp Scampi
Store leftover shrimp scampi in an airtight container in the fridge or freezer. Be sure to thaw before reheating.
How long will the Cheesecake Factory shrimp scampi last?
This shrimp scampi will last in the fridge for three to four days and in the freezer for up to three months.
Cheesecake Factory Shrimp Scampi Recipe Tips
What kind of white wines can you use to make the Cheesecake Factory shrimp scampi?
We recommend a dry, crisp white wine like sauvignon blanc, pinot grigio, an unoaked chardonnay or another high-quality white wine. Select one with a moderate acidity so it doesn’t overwhelm the dish.
Can you make the Cheesecake Factory shrimp scampi without wine?
Definitely. For a nonalcoholic version, replace the white wine with chicken stock and lemon juice. This will yield a similar flavor.
How can you tell if the shrimp are done cooking?
Shrimp are cooked once they have just turned pink. Keep in mind that smaller shrimp cook more quickly than large ones, so pay more attention to the color and texture of the shrimp than the time they’ve cooked.
