Cheesecake Factory Shrimp Scampi

Name: Cheesecake Factory Shrimp Scampi (Elevated)
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb Jumbo Shrimp-peeled and deveined; 1 lb Linguine-imported Italian; 10 tbsp Butter-European style, unsalted; 10 cloves Garlic-minced; 1/2 cup Dry White Wine-Chardonnay; 1/3 cup Lemon Juice-freshly squeezed; 1/2 cup Heavy Cream; 1/4 tsp Saffron Threads; 4 tbsp Fresh Parsley-chopped; 1/2 tsp Red Pepper Flakes

⏱1h 5m

👥4

🔥800 cal

Hard

🍽️Italian

A luxurious take on Shrimp Scampi, featuring high-quality ingredients and a touch of saffron for a unique flavor.

1 lb Jumbo Shrimp-peeled and deveined

1 lb Linguine-imported Italian

10 tbsp Butter-European style, unsalted

10 cloves Garlic-minced

1/2 cup Dry White Wine-Chardonnay

See all 12 ingredients ↓

(0 reviews)

⏱1h 5m

👥4

🔥800 cal

Hard

🍽️Italian

A luxurious take on Shrimp Scampi, featuring high-quality ingredients and a touch of saffron for a unique flavor.

#Shrimp #Pasta #Italian #Luxury #Seafood

Instructions

Bloom Saffron Threads in 2 tablespoons of warm water for 10 minutes.
Cook Linguine according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, melt Butter in a large skillet over medium heat.
Add Garlic to the melted Butter and cook for 1-2 minutes, until fragrant and lightly golden.
Pour in White Wine and Lemon Juice. Bring to a simmer and cook for 4-5 minutes, allowing the alcohol to evaporate.
Stir in Heavy Cream and the bloomed Saffron with its water. Bring to a gentle simmer. Cook for another 3 minutes, until slightly thickened.
Add Shrimp to the skillet and cook for 3-5 minutes, or until pink and opaque.
Stir in Red Pepper Flakes, Parsley, Fleur de Sel, and Freshly Ground Black Pepper.
Add the drained Linguine to the skillet with the Shrimp and Sauce. Toss to coat.
If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
Serve immediately.

Ingredients

1 lb 450 g Jumbo Shrimp-peeled and deveined
1 lb 450 g Linguine-imported Italian
10 tbsp 150 mL Butter-European style, unsalted
10 cloves 50 mL Garlic-minced
1/2 cup 120 mL Dry White Wine-Chardonnay
1/3 cup 80 mL Lemon Juice-freshly squeezed
1/2 cup 120 mL Heavy Cream
1/4 tsp 1.25 mL Saffron Threads
4 tbsp 60 mL Fresh Parsley-chopped
1/2 tsp 2.5 mL Red Pepper Flakes
Fleur de Sel To taste
Freshly Ground Black Pepper To taste

Equipment

Large pot
Large skillet
Colander
Small bowl

Instructions

Bloom Saffron Threads in 2 tablespoons of warm water for 10 minutes.
Cook Linguine according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, melt Butter in a large skillet over medium heat.
Add Garlic to the melted Butter and cook for 1-2 minutes, until fragrant and lightly golden.
Pour in White Wine and Lemon Juice. Bring to a simmer and cook for 4-5 minutes, allowing the alcohol to evaporate.
Stir in Heavy Cream and the bloomed Saffron with its water. Bring to a gentle simmer. Cook for another 3 minutes, until slightly thickened.
Add Shrimp to the skillet and cook for 3-5 minutes, or until pink and opaque.
Stir in Red Pepper Flakes, Parsley, Fleur de Sel, and Freshly Ground Black Pepper.
Add the drained Linguine to the skillet with the Shrimp and Sauce. Toss to coat.
If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
Serve immediately.

Nutrition per serving

Calories 800

Ratings & Reviews

0 reviews

Cheesecake Factory Shrimp Scampi

Cheesecake Factory Shrimp Scampi

Ratings & Reviews

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