This Shrimp Scampi Linguine is a delicious mix of tender shrimp and pasta, all tossed in a buttery garlic sauce. It’s quick, tasty, and always a crowd-pleaser!
I love how the shrimp soak up all that yummy flavor. It makes dinner feel special, even on a weeknight! Pair it with a salad for a full meal that’s easy and satisfying.
Key Ingredients & Substitutions
Linguine Pasta: This flat pasta is perfect for holding sauces. If you don’t have linguine, spaghetti works well too. You can also use whole wheat or gluten-free pasta for a healthier or dietary-friendly option.
Shrimp: I recommend using large shrimp for a great bite. If shrimp isn’t available, try substituting with scallops or even chicken, though cooking times will vary.
Unsalted Butter: Unsalted butter gives you control over the salt level. You can substitute with margarine or a dairy-free alternative like coconut oil, but it might change the flavor slightly.
White Wine: If you prefer not to use wine, chicken broth works great! For a non-alcoholic option, you could substitute with lemon juice and extra broth for that citrus tang.
Panko Breadcrumbs: For a crunchier topping, panko is ideal. If you don’t have panko, regular breadcrumbs will work too, but they won’t be as crispy. Combine them with a bit of garlic powder for extra flavor.
How Do You Perfectly Cook Shrimp?
Cooking shrimp perfectly is all about timing! Overcooked shrimp can be tough, so keep an eye on them. Here’s how to do it right:
- Heat your skillet to medium and add butter and olive oil.
- Season shrimp with salt and pepper. Cook for about 2 minutes on each side until they’re pink and opaque.
- Don’t overcrowd the pan; this ensures even cooking. Work in batches if needed.
Once they’re done, remove them promptly from the heat to avoid further cooking!
Cheesecake Factory Shrimp Scampi Linguine
Ingredients You’ll Need:
- 12 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter, divided
- 3 tbsp olive oil, divided
- 5 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup dry white wine (or chicken broth)
- 1 lemon, zested and juiced
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese, plus more for garnish
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley, plus more for garnish
- Lemon wedges, for serving
How Much Time Will You Need?
This delightful dish will take about 30 minutes to prepare from start to finish! You’ll need about 10 minutes for prep, and then 20 minutes for cooking and combining everything. Perfect for a quick weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Cook the Linguine:
In a large pot, bring salted water to a rapid boil. Add the linguine and cook until it’s al dente, following the package instructions. Don’t forget to reserve 1 cup of the pasta water before draining the pasta, then set it aside.
2. Prepare the Shrimp Topping:
In a large skillet over medium heat, melt 2 tablespoons of unsalted butter along with 1 tablespoon of olive oil. Season the shrimp with salt and pepper and add them to the skillet. Sauté the shrimp until they turn pink and opaque, which takes about 2 minutes per side. Once cooked, remove the shrimp from the skillet and set them aside.
3. Make the Garlic Breadcrumb Topping:
In the same skillet, add 2 tablespoons of olive oil. Toss in the panko breadcrumbs and stir frequently until they turn golden and crispy, around 3-4 minutes. Mix in half of the minced garlic, half of the lemon zest, and if you like some heat, add a pinch of red pepper flakes. Stir for about 30 seconds, then remove from heat and set the mixture aside.
4. Make the Scampi Sauce:
Next, melt the remaining 2 tablespoons of butter in the skillet. Add the rest of the minced garlic and sauté for about 1 minute until fragrant. Pour in the white wine (or chicken broth) and freshly squeezed lemon juice, making sure to scrape up any tasty bits stuck at the bottom of the pan. Allow it to simmer for approximately 2-3 minutes until slightly reduced.
5. Combine the Pasta:
Add the drained linguine back into the skillet with the scampi sauce. Toss everything together, and if the sauce is too thick, gradually stir in some of that reserved pasta water until it reaches your desired consistency. Stir in the grated Parmesan cheese and chopped parsley, seasoning with additional salt and pepper as needed.
6. Plate the Dish:
Transfer the delicious pasta to serving plates or serve straight from the skillet. Top with the cooked shrimp and generously sprinkle the crispy garlic breadcrumb mixture over everything. Garnish with extra parsley, Parmesan, lemon zest, and lemon wedges for a beautiful presentation!
7. Serve Immediately:
Enjoy your homemade Shrimp Scampi Linguine while it’s hot! The combination of crunchy breadcrumbs, succulent shrimp, and flavorful pasta is truly irresistible!
This recipe perfectly mimics the rich and garlicky shrimp scampi linguine from the Cheesecake Factory, giving you that restaurant-quality meal right at home!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to fully thaw the shrimp before cooking. You can thaw them in the refrigerator overnight or quickly in a sealed bag submerged in cold water. Pat them dry before seasoning and cooking to avoid excess moisture in the pan.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the scampi sauce and cook the shrimp ahead of time. Store them separately in the fridge for up to 2 days. When ready to serve, gently reheat the sauce and toss it with freshly cooked linguine.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the microwave, adding a splash of water or broth to prevent drying out.
What Can I Substitute for White Wine?
If you prefer not to use wine, you can substitute with chicken broth for the same savory flavor. Alternatively, a mixture of lemon juice and additional chicken broth can provide a nice tangy kick without the alcohol.