This shrimp scampi linguine is a delightful dish with tender shrimp and pasta, all tossed in a light garlic sauce. It’s full of flavor and super satisfying!
Honestly, who doesn’t love a meal that feels fancy but is easy to make at home? Plus, the garlic aroma will have everyone asking for a seat at your table! 🍝
Whenever I serve this, it feels like a special occasion—even if it’s just Tuesday! Pair it with some bread for soaking up that yummy sauce. You can’t go wrong!
Key Ingredients & Substitutions
Linguine Pasta: This thin, flat pasta works beautifully with this sauce. If you can’t find linguine, feel free to use spaghetti, fettuccine, or even gluten-free pasta for a similar experience. Just make sure to adjust cooking times as needed!
Shrimp: Large shrimp give the best texture, but you can substitute with smaller shrimp or even scallops if preferred. For a vegetarian option, consider using mushrooms or a variety of vegetables instead of shrimp.
Butter & Olive Oil: The butter adds richness while olive oil keeps it light. If you’re dairy-free, use a non-dairy butter or just stick with olive oil for cooking.
White Wine: Dry white wine adds great flavor, but you can replace it with chicken broth or vegetable broth if you’re avoiding alcohol. Just keep an eye on the seasoning since broth can add saltiness.
Parmesan Cheese: This adds a nice cheesy note. If you’re looking for a substitute, nutritional yeast works well for a vegan option. Otherwise, pecorino Romano cheese can be a tasty alternative!
How Do You Achieve the Best Shrimp Cooking Technique?
Cooking shrimp perfectly is key to this dish! Here’s a straightforward guide:
- Pat the shrimp dry with a paper towel to remove excess moisture. This helps them sear rather than steam when cooking.
- Heat the skillet to medium heat before adding oil and butter. This ensures a nice sear on the shrimp.
- Place the shrimp in a single layer in the pan. This allows them to cook evenly. Avoid overcrowding to prevent steaming.
- Cook for about 2 minutes per side. You’ll know they are done when they turn pink and opaque—overcooking will make them rubbery!
By using these tips, you’ll have succulent, flavor-packed shrimp that elevates your linguine!
How to Make Cheesecake Factory Shrimp Scampi Linguine
Ingredients You’ll Need:
Pasta and Protein:
- 12 oz linguine pasta
- 1 lb large shrimp, peeled and deveined (tails on or off according to preference)
For the Sauce:
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth as a substitute)
- 1/4 tsp red pepper flakes (optional for mild heat)
- 1 lemon, juiced and zested
- 1/2 cup grated Parmesan cheese, plus extra for garnish
Toppings:
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup chopped fresh Italian parsley
- Salt and black pepper, to taste
Time Estimate:
This recipe takes about 30 minutes from start to finish. It includes about 10 minutes of prep time and 20 minutes of cooking. Perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Cook the Linguine:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the linguine and cook it according to the package instructions until it’s al dente. Don’t forget to reserve ½ cup of the pasta water before draining. This is a little secret for making the sauce even better!
2. Sautéing the Shrimp:
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Once the butter is melted and bubbly, add the shrimp in a single layer. Cook the shrimp for about 2 minutes on each side until they turn pink and are fully cooked. Then, remove the shrimp from the skillet and set them aside on a plate.
3. Making the Sauce:
In the same skillet, add the minced garlic and, if you like a little spice, the red pepper flakes. Sauté them for about 1 minute until you can smell that delicious garlic aroma filling your kitchen! Next, pour in the white wine (or chicken broth) and scrape up any tasty browned bits from the bottom of the pan. Let this simmer for 2-3 minutes until it reduces by half.
4. Combine the Sauce Ingredients:
Now it’s time to build that creamy sauce! Stir in the lemon juice, lemon zest, the remaining 2 tablespoons of butter, and ½ cup of Parmesan cheese. Mix everything until the butter and cheese melt, creating a dreamy sauce. If it’s looking a little thick, add a splash of the reserved pasta water to loosen it up!
5. Toast the Breadcrumbs:
In a small pan, toast the breadcrumbs over medium heat until they are golden brown and crispy, about 3-4 minutes. Keep an eye on them to avoid burning! Once done, remove from heat and set them aside.
6. Bring it All Together:
Return the cooked shrimp to the skillet with the sauce, then add in the drained linguine. Toss everything gently to combine so that the pasta gets nicely coated with the sauce.
7. Garnish and Serve:
Sprinkle the chopped fresh parsley and your crispy breadcrumbs over the top of the pasta. Serve immediately while it’s hot, garnished with extra Parmesan cheese and more parsley if you’d like!
Enjoy your homemade Cheesecake Factory-style Shrimp Scampi Linguine, bursting with garlic butter flavor and delightful textures!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If you’re using frozen shrimp, just make sure to thaw them completely before cooking. You can do this overnight in the fridge or by placing them in a sealed bag and submerging them in cold water for about 30 minutes.
What Can I Substitute for White Wine?
If you prefer not to use wine, chicken broth or vegetable broth are great alternatives. They will still provide a flavorful base for your sauce without the alcohol. Just adjust the seasoning since broth can be saltier than wine!
How Do I Store Leftovers?
Leftover shrimp scampi linguine can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just reheat it on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if needed.
Can I Make This Recipe Ahead of Time?
While the pasta is best enjoyed fresh, you can prepare the sauce and cook the shrimp in advance. Just combine everything right before serving to keep the pasta from becoming soggy. Reheat gently and toss in the linguine for a quick meal!
