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Homemade Twist on Cheesecake Factory Shrimp Scampi Linguine

Let me walk you through how to whip up my take on the Cheesecake Factory Shrimp Scampi Linguine!

Say what you will about Cheesecake Factory date nights, but I think they’re pretty swoon-worthy. My husband and I love sneaking away for a meal there, even though he’s obsessed with my home cooking and begs for it nonstop. Still, every gal deserves a night off—and a little extra TLC! Anyway, one evening we tried their shrimp scampi linguine, and it stuck with me. Naturally, I had to recreate it at home, and honestly, I think my version tops theirs—my hubby agrees! So, let’s dive into making my rendition of Cheesecake Factory Shrimp Scampi Linguine.

First, a heads-up: some ingredients might feel a tad fancy or pricey, but chances are you’ve got most of them tucked away already. Time to channel your inner sleuth and rummage through your pantry! This dish has that upscale vibe, perfect for a special night—though I won’t judge if you make it just because!

For the Shrimp:

• Jumbo shrimp, peeled, deveined, tails on
• Melted butter
• Cajun seasoning
• Lemon pepper
• Kosher salt

For the Panko Breading:

• Plain panko breadcrumbs
• Grated parmesan cheese
• Cajun seasoning
• Lemon pepper
• Kosher salt
• Vegetable or canola oil for frying

For the Scampi Cream Sauce:

• Parsley, chopped
• Tomatoes, chopped
• Red onion or shallot
• Garlic paste or chopped garlic
• Butter
• Salt and pepper
• Pinot Grigio or your favorite dry white wine
• Heavy cream
• Parmesan cheese or Italian cheese blend
• Cajun seasoning
• Lemon pepper
• Lemon juice
• Kosher salt to taste
• Lemon zest
• Linguine

Quick note: the panko breading keeps things light, so don’t stress if the shrimp aren’t fully covered. Want more coating? Try an egg wash first. Now, let’s get cooking!

Start by boiling your linguine per the box, drain it well, and set it aside.
While that’s going, season and bread your shrimp, then pop them on a rack for frying.
Heat some oil in a pan over medium, and fry the shrimp for 3 minutes per side until golden. Let them cool off to the side.
In a big nonstick skillet, melt butter and sauté the veggies until they smell amazing—about 2 minutes.
Deglaze with white wine, let it cook down for a minute, then pour in the heavy cream and simmer. Add seasonings and a splash of lemon juice.
After about 5 minutes, when the sauce thickens, toss in the linguine and turn off the heat.
Top with shrimp, sprinkle on some lemon zest if you’re feeling fancy, and dig in!

Copycat Cheesecake Factory Shrimp Scampi Linguine
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4-6

Ingredients

For Shrimp:

• 2 lbs jumbo shrimp, peeled, deveined, tails on
• 2 tbsp melted butter
• 1 tsp Cajun seasoning
• 1 tsp lemon pepper
• Kosher salt to taste

For Panko Breading:

• 1 cup plain panko breadcrumbs
• ½ cup grated parmesan cheese
• ½ tsp Cajun seasoning
• ½ tsp lemon pepper
• Kosher salt to taste
• ⅓ cup vegetable or canola oil for frying

For Scampi Cream Sauce:

• ½ cup parsley, chopped
• ½ cup tomatoes, chopped
• ½ cup red onion or shallot, finely diced
• 1 tbsp garlic paste or chopped garlic
• 2 tbsp butter
• Salt and pepper to taste
• 1 ½ cups Pinot Grigio or any dry white wine
• 2 cups heavy cream
• 1 cup parmesan cheese or Italian cheese blend
• ½ tsp Cajun seasoning
• ½ tsp lemon pepper
• 1 tbsp lemon juice
• Kosher salt to taste
• 1 tbsp fresh lemon zest
• 1 lb linguine

Instructions

1. Cook linguine according to package instructions, drain, and set aside.
2. Season shrimp, coat with panko, and place on a wire rack for frying.
3. Heat oil in a frying pan over medium, fry shrimp 3 minutes per side until golden, then cool on a rack.
4. In a large nonstick skillet, melt butter and sauté veggies until fragrant, about 2 minutes.
5. Deglaze with wine, cook for 1 minute, then add heavy cream and bring to a simmer.
6. Season to taste, stir in cheese and lemon juice.
7. Once thickened (about 5 minutes), add linguine, remove from heat, and toss to coat.
8. Top with shrimp and garnish with lemon zest if desired. Serve warm!

Notes

• The panko is a light breading, not a thick batter—don’t worry if shrimp aren’t fully coated. For more coverage, use an egg wash before breading.
• I’d say my version outshines Cheesecake Factory’s! Try it and let me know what you think!