There’s something irresistibly delightful about a warm, garlicky, creamy shrimp dish that just feels like pure comfort on a plate. This Copycat Cheesecake Factory Shrimp Scampi Recipe recreates that beloved magic right in your own kitchen, blending tender jumbo shrimp with a luscious cream sauce that clings perfectly to delicate angel hair pasta. Whether you’re craving a cozy weeknight dinner or planning a special meal for guests, this recipe brings restaurant-worthy elegance with homey ease.
Why You’ll Love This Recipe
- Authentic Flavor: Brings the rich and tangy essence of Cheesecake Factory’s famous shrimp scampi right to your home kitchen.
- Simple Ingredients: Uses kitchen staples and fresh herbs that work together perfectly without any fuss.
- Impressive Yet Easy: Feels fancy enough for guests but is straightforward enough for weeknights.
- Versatile Dish: Delicious served over pasta or even with crusty bread for soaking up that dreamy sauce.
Ingredients You’ll Need
This Copycat Cheesecake Factory Shrimp Scampi Recipe relies on fresh shrimp, fragrant garlic, and a creamy yet wine-kissed sauce to deliver its signature taste. Each ingredient plays its part in creating a dish that’s flavorful, luxurious, and totally satisfying from first bite to last.
- Jumbo shrimp: Choose peeled and deveined shrimp with tails on for flavor and presentation—fresh or thawed works great.
- Kosher salt and freshly ground black pepper: Essential for seasoning and bringing out the shrimp’s natural sweetness.
- All-purpose flour and grated Parmesan: Tossed with shrimp before cooking to add a light, crispy coating with subtle cheesiness.
- Cayenne pepper: Adds a gentle warmth that gives the dish a slight kick without overpowering.
- Extra-virgin olive oil and unsalted butter: The perfect combo to sauté shrimp and create a silky, rich sauce.
- Shallot and garlic: Aromatics that build a fragrant base, unlocking savory depth for the sauce.
- Dry white wine: Pinot Grigio or Sauvignon Blanc bring tang and brightness, balancing the creamy elements beautifully.
- Heavy cream: Creates the luscious, velvety texture that clings to the pasta and shrimp.
- Angel hair pasta: Delicate strands that absorb the sauce so each bite bursts with goodness.
- Plum tomato and fresh basil: Bright, fresh touches that add color and freshness to the finished dish.
Variations
Don’t be shy about making this recipe your own! The Copycat Cheesecake Factory Shrimp Scampi Recipe is wonderfully flexible, so you can tweak flavors, swap ingredients, or adapt it to suit your dietary needs without skipping a beat.
- Vegetarian version: Replace shrimp with sautéed mushrooms or artichoke hearts for a meaty, umami-rich alternative.
- Spice it up: Add crushed red pepper flakes or a dash more cayenne to turn up the heat for those who love a little fire.
- Wine-free sauce: Substitute white grape juice with a splash of chicken broth for a family-friendly option without sacrificing flavor.
- Gluten-free twist: Use gluten-free flour and pasta varieties to keep it safe and still incredibly tasty.
How to Make Copycat Cheesecake Factory Shrimp Scampi Recipe
Step 1: Prepare and Season the Shrimp
Begin by tossing those jumbo shrimp with kosher salt in a medium bowl – this helps to draw out flavor and a little moisture for better texture. Then in a shallow dish, whisk together the flour, Parmesan, freshly ground black pepper, and cayenne, creating a beautifully balanced coating that’ll add flavor and subtle crunch.
Step 2: Coat and Cook the Shrimp
Gently toss the shrimp in the flour mixture, pressing lightly to make sure each piece is evenly coated. Heat the olive oil in a spacious, high-sided skillet over medium-high heat, and cook the shrimp for just 1 to 2 minutes per side until they’re perfectly pink and curled, with a golden crust. Set the shrimp aside on paper towels, and wipe out the pan for the sauce.
Step 3: Build the Cream Sauce Base
Using the same skillet, melt the butter with olive oil over medium heat. Add finely chopped shallots and garlic, cooking carefully so the garlic becomes fragrant and lightly golden without burning—about a minute. Season with a pinch of salt to help deepen the flavors.
Step 4: Reduce the Wine
Pour in your choice of dry white wine and bring to a gentle boil, stirring occasionally. Let it reduce until almost all the liquid evaporates—this concentrates the flavors and creates the perfect acidic balance for the creamy sauce, usually about 5 to 7 minutes.
Step 5: Simmer the Cream Sauce
Turn the heat down to medium-low and add the heavy cream, bringing it up just to a simmer. Stir often as the sauce thickens, which takes roughly 8 to 10 minutes, reaching that luscious consistency that’ll coat your pasta and shrimp like a dream.
Step 6: Cook Pasta and Finish the Dish
While the sauce simmers, cook the angel hair pasta in a large pot of salted boiling water, following the package’s instructions to reach perfect al dente. Drain well, then stir fresh plum tomato and basil into your sauce, seasoning with salt and pepper. Toss the pasta into the creamy sauce and combine thoroughly before plating.
Step 7: Serve Shrimp Over Pasta
Arrange the juicy shrimp around the pasta on each plate, then sprinkle with extra Parmesan and fresh basil for that gorgeous, restaurant-style finish. Serve immediately and prepare to indulge in every bite of this delectable Copycat Cheesecake Factory Shrimp Scampi Recipe.
Pro Tips for Making Copycat Cheesecake Factory Shrimp Scampi Recipe
- Use Fresh Shrimp: Fresh or properly thawed shrimp cook evenly and stay tender without turning rubbery.
- Watch the Garlic: Keep the garlic from browning too fast by reducing heat if needed – burnt garlic can add bitterness.
- Let Wine Reduce Fully: This step is key for flavor concentration and removing harsh alcohol taste.
- Don’t Overcook Pasta: Angel hair is delicate—drain it as soon as it’s al dente to avoid sogginess.
How to Serve Copycat Cheesecake Factory Shrimp Scampi Recipe
Garnishes
For garnishes, fresh basil leaves and a generous sprinkle of finely grated Parmesan never fail. A twist of lemon zest or a squeeze of fresh lemon juice before serving can also add a wonderful brightness that elevates all the flavors.
Side Dishes
This shrimp scampi shines beautifully alongside a crisp green salad dressed with lemon vinaigrette or buttery garlic bread to soak up all that rich, creamy sauce. Light roasted veggies or steamed asparagus also complement the plate without overwhelming the star ingredients.
Creative Ways to Present
For a stunning presentation, serve the pasta nested in shallow bowls with shrimp elegantly fanned on top. Garnish with whole basil leaves and a dusting of Parmesan for a simple yet elegant look. For entertaining, individual ramekins or mini skillets work wonderfully to wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the refrigerator for 1 to 2 days. Because the dish is saucy, it maintains moisture nicely—just give it a gentle stir before refrigerating to keep the shrimp and pasta evenly coated.
Freezing
While this recipe is best fresh, you can freeze cooked shrimp and sauce separately (without the pasta) for up to 1 month. Defrost in the refrigerator overnight and reheat gently on the stovetop to avoid losing texture.
Reheating
Reheat leftovers slowly in a skillet over low heat, adding a splash of cream or water if the sauce feels too thick. Avoid microwaving to keep the shrimp tender and the sauce silky.
FAQs
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Can I use frozen shrimp for this recipe?
Yes! Just be sure to fully thaw frozen shrimp and pat them dry before seasoning to avoid excess moisture, which can prevent a good sear and crispy coating.
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What pasta works best with Shrimp Scampi?
Angel hair pasta is a classic choice for its delicate texture that pairs wonderfully with the light, creamy sauce, but linguine or spaghetti can also be delicious alternatives if you prefer something a bit sturdier.
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Can I make the sauce dairy-free?
Absolutely! Substitute heavy cream with full-fat coconut milk or a dairy-free cream alternative, and use olive oil or vegan butter instead of regular butter to keep it luscious and allergy-friendly.
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Is it okay to skip the wine in the sauce?
Yes, you can omit wine or replace it with low-sodium chicken broth or white grape juice for a non-alcoholic sauce. Just simmer until the liquid reduces well to maintain bold flavor.
Final Thoughts
Making this Copycat Cheesecake Factory Shrimp Scampi Recipe is like bringing a little slice of your favorite restaurant straight into your home kitchen—comforting, vibrant, and undeniably delicious. I encourage you to give it a try because once you taste that creamy sauce and perfectly cooked shrimp together, you’ll understand why I’m so excited to share it with you!
PrintCopycat Cheesecake Factory Shrimp Scampi Recipe
This Copycat Cheesecake Factory Shrimp Scampi recipe delivers a rich, creamy, and flavorful shrimp pasta reminiscent of the popular restaurant dish. Succulent jumbo shrimp are lightly coated and pan-seared, then combined with a luscious garlic cream sauce and angel hair pasta. Finished with fresh basil, diced plum tomatoes, and Parmesan cheese, this elegant yet approachable dish makes for a perfect dinner to impress guests or enjoy a special meal at home.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Shrimp
- 1 lb. jumbo shrimp, peeled, deveined, tails on
- 1 tsp. kosher salt
- 1/4 cup (30 g) all-purpose flour
- 3 Tbsp. finely grated Parmesan
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. cayenne pepper
- 3 Tbsp. extra-virgin olive oil
Cream Sauce
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter
- 1 small shallot, finely chopped
- 6 garlic cloves, finely chopped
- Kosher salt, to taste
- 3/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 cups heavy cream
- 12 oz. angel hair pasta
- 1 plum tomato, finely chopped
- 1 Tbsp. finely chopped fresh basil, plus more for serving
- Freshly ground black pepper, to taste
- Finely grated Parmesan, for serving
Instructions
- Prepare the shrimp: In a medium bowl, toss the jumbo shrimp with 1 teaspoon kosher salt, ensuring each piece is evenly coated for seasoning.
- Coat the shrimp: In a large shallow bowl, whisk together 1/4 cup all-purpose flour, 3 tablespoons finely grated Parmesan, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon cayenne pepper. Add the shrimp to this mixture and gently toss to coat, pressing lightly so the coating adheres well to each shrimp.
- Cook the shrimp: Heat 3 tablespoons extra-virgin olive oil in a large, high-sided skillet over medium-high heat. Using tongs, add the coated shrimp to the skillet and cook for 1 to 2 minutes per side, flipping halfway through, until the shrimp curl and turn pink. Transfer the cooked shrimp to a paper towel-lined plate and wipe out the skillet.
- Make the cream sauce base: In the same skillet over medium heat, add 2 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter. Once melted, cook the finely chopped shallot and garlic cloves, stirring frequently and reducing heat to medium-low if the garlic darkens too quickly. Continue until the shallot softens and the garlic becomes lightly golden, about 1 minute. Season with 1/2 teaspoon kosher salt.
- Reduce the wine: Pour in 3/4 cup dry white wine and bring the mixture to a boil. Stir occasionally and let the sauce reduce until the liquid is nearly evaporated, approximately 5 to 7 minutes.
- Add cream and thicken: Reduce heat to medium-low and stir in 2 cups heavy cream. Bring the sauce to a simmer and cook while stirring occasionally until the sauce thickens slightly, about 8 to 10 minutes.
- Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add 12 ounces of angel hair pasta and cook according to package instructions until al dente, stirring occasionally. Drain well.
- Combine pasta and sauce: Stir in 1 finely chopped plum tomato and 1 tablespoon finely chopped fresh basil into the cream sauce. Season with salt and freshly ground black pepper to taste. Add the drained pasta to the skillet and toss to evenly coat the pasta with the sauce.
- Serve: Divide the creamy pasta among four serving bowls. Arrange the cooked shrimp around the pasta. Top with additional freshly grated Parmesan cheese and sprinkle with more fresh basil leaves. Serve immediately and enjoy.
Notes
- For best flavor, use fresh jumbo shrimp with tails on for presentation.
- Dry white wines such as Pinot Grigio or Sauvignon Blanc work well in the sauce to add acidity and depth.
- Be cautious not to overcook the shrimp; they cook quickly and become rubbery if left too long.
- Angel hair pasta is recommended for its light texture that pairs well with creamy sauces.
- Feel free to add a pinch of red pepper flakes for extra heat if desired.
- This dish is best served immediately to enjoy the cream sauce at its creamy peak.
