Copycat Cheesecake Factory Shrimp Scampi Recipe

If you love rich, garlicky seafood dishes that make you feel like you’re dining out at a fancy restaurant, then you’re going to adore this Copycat Cheesecake Factory Shrimp Scampi Recipe. I absolutely love how this recipe captures that luscious, creamy sauce and perfectly tender shrimp that you get at Cheesecake Factory—but right in your own kitchen. It’s one of those dishes that feels fancy enough for entertaining yet easy enough for a weeknight treat.

When I first tried replicating this recipe, I was blown away by how simple ingredients come together to create such a luxurious flavor combo—garlic, white wine, cream, and herbs all hugging tender shrimp and angel hair pasta. If you want a show-stopping meal that’s both comforting and impressive, this Copycat Cheesecake Factory Shrimp Scampi Recipe is worth every bite and effort. Trust me, your friends and family will be begging for the secret!

Ingredients You’ll Need

Every ingredient in this Copycat Cheesecake Factory Shrimp Scampi Recipe plays a crucial role, from the delicate jumbo shrimp to the vibrant basil that adds freshness. I like to pick the freshest shrimp I can find, and for the wine, a dry Pinot Grigio works wonders in lending a bright acidity that balances the creamy sauce beautifully.

• Jumbo shrimp: Fresh or thawed, peeled and deveined with tails on for presentation and flavor.
• Kosher salt: For seasoning both the shrimp and the sauce, bringing out all the flavors.
• All-purpose flour: Helps create a light coating on the shrimp for a slight crust and sauce thickening.
• Finely grated Parmesan: Adds a subtle nutty sharpness right in the coating and as a garnish.
• Freshly ground black pepper: Gives a mild heat and depth of flavor.
• Cayenne pepper: Just a pinch to add a hint of warmth without overpowering.
• Extra-virgin olive oil: Used for cooking shrimp and creating the sauce base for richness and aroma.
• Unsalted butter: Enhances the creamy sauce with a silky texture and flavor.
• Small shallot: Provides a mild, sweet onion flavor that melts into the sauce.
• Garlic cloves: Love garlic? Me too—this recipe calls for plenty because it’s the star!
• Dry white wine (Pinot Grigio or Sauvignon Blanc): Essential for that zippy acidity and signature scampi flavor.
• Heavy cream: Makes the sauce rich and velvety, creating that crave-worthy texture.
• Angel hair pasta: Thin and delicate, perfect for soaking up the sauce without overpowering the shrimp.
• Plum tomato: Finely chopped for a fresh, slightly sweet burst in the sauce.
• Fresh basil: Adds bright herbal notes that lift the whole dish.

Variations

I love making this shrimp scampi as is, but sometimes I like to jazz it up or adjust it for family favorites. Feel free to swap the angel hair pasta for linguine or even gluten-free noodles if that suits your needs. I encourage you to experiment and find your own twist on this classic.

• Add spice: I once added a dash more cayenne and some crushed red pepper flakes for a bolder heat—my whole family couldn’t get enough.
• Lemon boost: For a brighter tang, squeeze fresh lemon juice over the finished dish; it adds a refreshing contrast to the creamy sauce.
• Vegetable boost: Toss in some sautéed spinach or asparagus tips to sneak in some greens and add color.
• Protein swap: If shrimp isn’t your thing, chicken tenders work wonderfully with this cream sauce and cooking method.

How to Make Copycat Cheesecake Factory Shrimp Scampi Recipe

Step 1: Prep and Coat the Shrimp

Start by tossing your peeled and deveined shrimp in kosher salt—this seasons them right from the get-go. Then, in a shallow bowl, whisk together flour, Parmesan, black pepper, and cayenne pepper. Add the shrimp and toss to coat evenly, pressing the mixture gently so it sticks well. This coating is what gives the shrimp a subtle crust and helps the sauce cling later. I’ve found that pressing gently rather than shaking the shrimp helps maximize flavor adherence without making it clumpy.

Step 2: Cook the Shrimp to Perfection

Heat the olive oil in a large, high-sided skillet over medium-high heat—make sure the oil is hot before adding shrimp. Use tongs to place the shrimp carefully into the skillet, cooking them 1 to 2 minutes per side until they curl up, turn pink, and have just a slight golden crisp on the coating. Avoid overcrowding the pan; cook in batches if needed to get that beautiful sear. Once done, transfer the shrimp to a paper towel-lined plate to drain, and wipe out the skillet before moving on.

Step 3: Build the Creamy Scampi Sauce

In the same skillet, add 2 tablespoons olive oil and butter over medium heat. Toss in the finely chopped shallot and garlic, stirring frequently, and lower the heat to medium-low if the garlic browns too fast. Cook until the shallot softens and the garlic turns light golden—about 1 minute. Season lightly with salt here to deepen the flavor.

Next, pour in the dry white wine and bring it to a boil. Let it reduce by stirring occasionally until the liquid is almost evaporated (around 5 to 7 minutes). This step intensifies the flavor and cuts back on harsh alcohol taste.

Lower the heat to medium-low, add the heavy cream, and simmer gently, stirring every now and then, until the sauce thickens slightly—about 8 to 10 minutes. This slow reduction is key to that rich Cheesecake Factory texture you’re aiming for.

Step 4: Cook the Pasta and Finish the Dish

While the sauce simmers, cook your angel hair pasta in a large pot of boiling salted water until al dente, following the package instructions. Drain the pasta and toss it directly into the sauce along with the finely chopped plum tomato and fresh basil. Adjust seasoning with salt and pepper to taste, then give everything a good toss to coat the pasta in that decadent cream sauce.

Divide the pasta among bowls, then artfully arrange the cooked shrimp around and on top. Sprinkle with extra finely grated Parmesan and a few more basil leaves for a fresh, colorful finish.

How to Serve Copycat Cheesecake Factory Shrimp Scampi Recipe

Garnishes

I always finish this dish with a generous sprinkle of freshly grated Parmesan and a handful of torn basil leaves. Sometimes I’ll add a light drizzle of extra-virgin olive oil or a quick squeeze of lemon juice for brightness. These small details elevate the flavors and make the presentation pop.

Side Dishes

To complement the richness of the shrimp scampi, I love serving a crisp green salad dressed with lemon vinaigrette or sautéed garlicky spinach. Crusty garlic bread or a warm baguette to soak up the sauce always wins rave reviews from my guests.

Creative Ways to Present

For special occasions, I’ve plated the shrimp scampi in elegant pasta nests topped with whole basil leaves and edible flowers to impress friends. Another fun trick is to serve it family-style in a big serving skillet so everyone can help themselves at the table—makes it feel more festive and together.

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp scampi in an airtight container in the refrigerator for up to 2 days. To avoid soggy shrimp, I usually keep the pasta and shrimp separate if I know I’ll have leftovers, then combine and reheat before serving.

Freezing

This dish freezes okay, but cream sauces tend to separate after thawing. I recommend freezing only the cooked shrimp and pasta separately (without sauce), then making a fresh sauce when reheating to keep the texture silky and fresh.

Reheating

Reheat leftovers gently on the stove over low heat, stirring often. If the sauce looks too thick, add a splash of cream or water to loosen it up. Microwave works in a pinch, but be sure to cover and heat in short bursts to avoid drying out the shrimp.

FAQs

Final Thoughts

This Copycat Cheesecake Factory Shrimp Scampi Recipe has become a favorite go-to for me whenever I’m craving something elegant yet comforting. The balance of tender shrimp, garlicky cream sauce, and fresh herbs is simply delicious and beyond satisfying. I encourage you to try this at home—you’ll find it’s easier than it looks and perfect for impressing guests or treating yourself any night of the week. Once you master this, I promise it will become a staple in your recipe collection.

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