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Amazing 30-Minute Cheesecake Factory Shrimp Scampi

Cheesecake Factory Shrimp Scampi
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Recreate the rich, garlicky flavor of Cheesecake Factory’s Shrimp Scampi at home. This recipe captures that restaurant-quality taste with succulent shrimp bathed in a bright lemon-butter sauce, perfect for serving over your favorite pasta.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 8 tablespoons unsalted butter, cut into pieces
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 pound linguine or angel hair pasta

Instructions

  1. Cook pasta according to package directions. Reserve about 1 cup of the starchy pasta water before draining.
  2. Season the shrimp lightly with salt and pepper.
  3. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and red pepper flakes (if using). Cook for 30 seconds until fragrant, do not let the garlic brown.
  4. Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until pink and just cooked through. Remove the shrimp from the skillet and set aside.
  5. Pour the white wine and chicken broth into the skillet. Bring the mixture to a simmer and cook for 2 minutes, scraping up any browned bits from the bottom.
  6. Reduce the heat to low. Whisk in the remaining 6 tablespoons of cold butter, one piece at a time, allowing each piece to incorporate before adding the next. This creates a smooth sauce.
  7. Stir in the fresh lemon juice and chopped parsley. Taste the sauce and add salt and pepper as needed.
  8. Return the cooked shrimp to the skillet. Toss gently to coat.
  9. Add the drained pasta to the skillet. Toss everything together. If the sauce seems too thick, add the reserved pasta water, a little at a time, until the sauce coats the pasta nicely.
  10. Serve immediately.

Notes

  • Richard suggests using a good quality dry white wine; what you cook with is what you taste in the sauce.
  • Eleanor always tastes the sauce right before adding the shrimp to make sure the lemon and butter balance perfectly.
  • If you skip the wine substitution, use an extra 1/2 cup of chicken broth.

Nutrition

Find it online: https://delishdiarist.com/cheesecake-factory-shrimp-scampi-recipe/