Description
This Copycat Cheesecake Factory Shrimp Scampi recipe recreates the beloved restaurant dish featuring jumbo shrimp coated in a seasoned Parmesan flour mixture, seared to perfection, and served over angel hair pasta with a rich, creamy white wine sauce infused with garlic, shallots, fresh basil, and tomatoes. It delivers a flavorful seafood pasta experience that’s perfect for a comforting dinner.
Ingredients
Units
Scale
Shrimp
- 1 lb. jumbo shrimp, peeled, deveined, tails on
- 1 tsp. kosher salt
- 1/4 cup (30 g) all-purpose flour
- 3 Tbsp. finely grated Parmesan
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. cayenne pepper
- 3 Tbsp. extra-virgin olive oil
Cream Sauce
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter
- 1 small shallot, finely chopped
- 6 garlic cloves, finely chopped
- Kosher salt (to taste, approx 1/2 tsp for sauce step)
- 3/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 cups heavy cream
- 12 oz. angel hair pasta
- 1 plum tomato, finely chopped
- 1 Tbsp. finely chopped fresh basil, plus more for serving
- Freshly ground black pepper (to taste)
- Finely grated Parmesan, for serving
Instructions
- Prep the shrimp: In a medium bowl, toss the peeled and deveined jumbo shrimp with 1 teaspoon of kosher salt to season evenly.
- Coat the shrimp: In a large shallow bowl, whisk together the all-purpose flour, finely grated Parmesan, freshly ground black pepper, and cayenne pepper. Add the shrimp and toss to coat thoroughly, gently pressing the mixture onto the shrimp to help it adhere.
- Cook the shrimp: Heat 3 tablespoons of extra-virgin olive oil in a large, high-sided skillet over medium-high heat. Using tongs, add the coated shrimp to the skillet and cook for 1 to 2 minutes on each side, turning halfway through, until the shrimp curl and turn pink. Transfer cooked shrimp to a paper towel-lined plate and wipe out the skillet.
- Start the cream sauce: In the same skillet over medium heat, heat 2 tablespoons of extra-virgin olive oil and melt 2 tablespoons of unsalted butter. Add the finely chopped shallot and garlic. Cook, stirring frequently and reducing heat to medium-low if garlic starts to brown too quickly, until the shallot softens and the garlic turns lightly golden, about 1 minute. Season with 1/2 teaspoon kosher salt.
- Reduce the wine: Pour in 3/4 cup dry white wine and bring to a boil, stirring occasionally. Let the liquid reduce until nearly evaporated, about 5 to 7 minutes.
- Add cream and simmer: Reduce heat to medium-low. Add 2 cups heavy cream and bring the sauce to a simmer. Cook, stirring occasionally, until the sauce has thickened slightly and reduced, about 8 to 10 minutes.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook 12 ounces of angel hair pasta according to package instructions until al dente, stirring occasionally. Drain the pasta well.
- Finish the sauce: Add the finely chopped plum tomato and 1 tablespoon of chopped fresh basil to the cream sauce. Season with salt and freshly ground black pepper to taste. Add the cooked pasta and toss to coat completely in the sauce.
- Serve: Divide the sauced pasta among four bowls. Arrange the cooked shrimp around the pasta. Top each serving with freshly grated Parmesan cheese and additional basil leaves for garnish.
Notes
- Use fresh, high-quality jumbo shrimp for the best flavor and texture.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- If you prefer a spicier kick, increase the cayenne pepper slightly.
- This dish pairs well with crusty garlic bread and a crisp green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 220 mg
