Copycat 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
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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.
