This Shrimp Scampi Linguine is a delicious mix of tender shrimp and fresh pasta, all tossed in a buttery garlic sauce. It’s comforting and perfect for a cozy dinner!
Cooking this dish makes me feel fancy, but it’s super easy! I love serving it with some crusty bread to soak up that tasty sauce. What’s not to love about shrimp and pasta? 🍤❤️
Key Ingredients & Substitutions
Linguine pasta: This flat pasta is perfect for the sauce! If you don’t have linguine, you can swap it with spaghetti, fettuccine, or even gluten-free pasta if needed.
Shrimp: Large shrimp work best, but medium shrimp can be used too. If you prefer a vegetarian option, try using mushrooms or zucchini for a delightful texture.
Butter & Olive Oil: The combination adds a rich flavor. You can use all olive oil for a lighter option or even use vegan butter if you’re looking for dairy-free alternatives.
White Wine: I love the depth it brings to the dish. If you prefer not to use alcohol, substitute with vegetable broth or chicken broth for a similar flavor.
Panko Bread Crumbs: These give a fantastic crunch! You can use regular breadcrumbs, but for extra crispiness, try toasting them in butter as we do in this recipe.
How Do I Ensure Perfectly Cooked Shrimp?
Cooking shrimp perfectly is crucial! They should be pink and opaque, cooked just until they curl into a “C” shape. Here are my tips:
- Start with a hot skillet to sear the shrimp quickly.
- Don’t overcrowd the pan—cook in batches if necessary.
- Keep an eye on the time; they usually take about 2 minutes per side.
Overcooked shrimp can become chewy, so keeping an eye on them is key!
What’s the Best Way to Make a Creamy Sauce?
Creating a creamy sauce that coats the pasta beautifully is all about simmering the cream gently:
- Once the wine has reduced, lower your heat before adding the cream to avoid scorching.
- Let it simmer rather than boil to enhance the flavors.
- If it gets too thick, just add reserved pasta water a little at a time until you get the right consistency.
This way, you’ll have a rich, creamy sauce that hugs your linguine perfectly!
Cheesecake Factory Shrimp Scampi Linguine
Ingredients You’ll Need:
- 1 lb linguine pasta
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 6 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional for heat)
- 1/2 cup dry white wine (e.g., Sauvignon Blanc)
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- 1/2 cup panko bread crumbs
- 1 tbsp lemon juice
- Lemon wedges, for serving
How Much Time Will You Need?
This scrumptious Shrimp Scampi Linguine will take about 30 minutes to prepare. You’ll spend around 10-15 minutes cooking the pasta and shrimp, followed by another 10-15 minutes making the creamy sauce and assembling everything together. Perfect for a quick and impressive meal!
Step-by-Step Instructions:
1. Cook the Linguine:
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Once cooked, drain the pasta, reserving about 1 cup of the starchy pasta water, and set it aside.
2. Sauté the Shrimp:
In a large skillet, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium-high heat. Once hot, add the shrimp, seasoning them with salt and pepper. Sauté the shrimp for about 2 minutes per side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
3. Prepare the Sauce:
Lower the heat to medium and add the minced garlic and red pepper flakes (if using) to the skillet. Cook for about 1 minute, or until fragrant. Then pour in the white wine, scraping up any tasty bits stuck to the bottom of the pan. Let it simmer and reduce by half, which should take about 3 minutes.
4. Add the Veggies and Cream:
Add the halved cherry tomatoes to the skillet and cook until they soften, about 2 minutes. Next, stir in the heavy cream and grated Parmesan cheese, allowing the sauce to gently simmer until it’s slightly thickened.
5. Toast the Breadcrumbs:
While the sauce is simmering, take a small pan and toast the panko breadcrumbs with a little butter until they’re golden brown and crispy. Set these aside for a delicious topping.
6. Combine Ingredients:
Return the cooked shrimp to the creamy sauce along with the lemon juice and chopped parsley. Stir everything together to combine. Then, add the cooked linguine to the skillet, tossing to coat it thoroughly in the sauce. If you find the sauce is too thick, add in the reserved pasta water a little at a time until you reach your desired consistency.
7. Finish and Serve:
Sprinkle the toasted panko breadcrumbs over the top of the shrimp and linguine for that crunch we all love! Finally, garnish with additional parsley and serve with lemon wedges on the side for an extra zing.
Enjoy this creamy, flavorful Shrimp Scampi Linguine inspired by Cheesecake Factory’s version! It’s sure to impress anyone at your dinner table.
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just be sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or quickly by placing them in a sealed bag and submerging them in cold water for about 15-20 minutes.
Can I Substitute Heavy Cream with a Lighter Option?
Yes, you can use half-and-half or whole milk as a lighter alternative, but the sauce will be less creamy. If you choose this route, consider adding a little flour or cornstarch to thicken it up if needed.
How Can I Make This Dish Spicy?
If you’re looking to add more heat, feel free to increase the amount of red pepper flakes in the recipe. You can also add a splash of hot sauce to the creamy sauce or include diced jalapeños for extra spice!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or extra cream to loosen the sauce if necessary.
