This Shrimp Scampi Linguine brings together tender shrimp and silky pasta in a garlic, lemon, and butter sauce. It’s a cozy dish that feels like a warm hug on a plate!
Who can resist a plate of pasta with shrimp that practically sparkles with flavor? I could eat it every day and never get tired of it! 🍤❤️
I love how quickly this comes together, making it perfect for a weeknight dinner. Just boil the pasta and cook the shrimp—easy peasy! Don’t forget a sprinkle of parsley for that lovely touch!
Key Ingredients & Substitutions
Linguine Pasta: This noodle is perfect for shrimp scampi. If you can’t find it, fettuccine or spaghetti are great substitutes. They’ll still catch the sauce nicely!
Shrimp: Large shrimp are ideal for this dish, but feel free to use medium or even shrimp cocktail if that’s all you have. Just adjust cooking times slightly!
Butter & Olive Oil: A combination gives a rich flavor. If you’re looking for a lighter option, use all olive oil or substitute a plant-based butter.
White Wine: Dry white wine adds depth. If you prefer not to use it, chicken broth works great. For a non-alcoholic option, opt for a splash of lemon juice or apple cider vinegar mixed with water.
Panko Breadcrumbs: These add a wonderful crunch! You can use regular breadcrumbs if that’s what you have, but panko makes a difference in texture.
How Can I Cook Shrimp Perfectly?
Cooking shrimp just right is key for this dish. You want them tender and juicy without being rubbery. Here’s how to nail it:
- Use medium heat and don’t overcrowd the pan—this helps them cook evenly.
- Cook each side for about 2 minutes. They’re done when they turn pink and opaque!
- Remove from the pan right away; they’ll keep cooking from residual heat.
Follow these tips and you’ll have shrimp that are perfectly cooked every time!
How to Make Cheesecake Factory Shrimp Scampi Linguine
Ingredients You’ll Need:
Main Ingredients:
- 12 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
Flavor Boosters:
- 4 tbsp unsalted butter, divided
- 3 tbsp olive oil, divided
- 5 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 cup dry white wine (or chicken broth)
- 1 lemon, juiced (about 3 tbsp)
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This delicious dish will take about 30 minutes from start to finish, including 10 minutes for prep and 20 minutes for cooking. It’s a quick and satisfying meal that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Cook the Linguine:
First, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until it’s al dente. This usually takes around 8-10 minutes. Once done, drain it and set aside.
2. Sauté the Garlic:
In a large skillet over medium heat, combine 2 tablespoons of olive oil and 2 tablespoons of butter. Let the butter melt and the oil heat up, then add the minced garlic. Sauté for about 1 minute until it’s fragrant, being careful not to let it brown.
3. Cook the Shrimp:
Sprinkle in the red pepper flakes for some heat, and stir for about 30 seconds. Then add the shrimp to the skillet, season them with salt and pepper, and cook for about 2 minutes on each side. You’ll know they’re done when the shrimp turn pink and opaque. Remove them from the skillet and set aside.
4. Make the Sauce:
In the same skillet, pour in the white wine (or chicken broth) along with the lemon juice. Scrape up any delicious bits stuck to the bottom of the pan and let it simmer for 2-3 minutes to reduce slightly.
5. Combine and Toss:
Stir in the remaining 2 tablespoons of butter and olive oil until everything is melted and mixed together well. Then, add the cooked linguine to the skillet and toss it with the sauce until it’s completely coated.
6. Toast the Breadcrumbs:
In a small pan, toast the panko breadcrumbs over medium heat with a bit of butter or olive oil until they’re golden brown and crispy. Mix in the lemon zest and half of the chopped parsley for extra flavor.
7. Finish the Dish:
Return the shrimp to the skillet and gently fold them into the linguine. Now it’s time to plate! Serve the shrimp scampi linguine, generously topping it with the toasted lemon-panko mixture, the remaining parsley, and a sprinkle of Parmesan cheese.
8. Serve and Enjoy:
Serve immediately while it’s hot, and enjoy your vibrant, buttery shrimp scampi linguine that’s just like the Cheesecake Factory’s version!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, make sure to thaw them first. The best way is to leave them in the fridge overnight or place them in a sealed plastic bag and submerge them in cold water for about 30 minutes. Once thawed, pat them dry with paper towels to avoid excess moisture.
What Can I Use Instead of White Wine?
If you prefer not to use white wine, chicken broth is a great substitute! You can also use vegetable broth for a vegetarian option. For added acidity, mix a little lemon juice with the broth for similar flavor nuances.
How Do I Store Leftover Shrimp Scampi Linguine?
Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, do so gently in the microwave or on the stovetop, adding a splash of broth or water to help revive the sauce.
Can I Make This Dish Gluten-Free?
Yes! Simply substitute the linguine with gluten-free pasta. There are many great options available that will work wonderfully with this recipe without compromising on taste!
