Copycat Cheesecake Factory Shrimp Scampi

Name: Copycat Cheesecake Factory Shrimp Scampi (Elevated)
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 lb Jumbo Shrimp-peeled and deveined; 1 lb Linguine-fresh pasta preferred; 8 tbsp Butter-unsalted, clarified; 6 cloves Garlic-minced; 1/2 cup Dry White Wine-Chardonnay; 1/4 cup Lemon Juice-freshly squeezed; 1/4 cup Heavy Cream; 1/4 cup Shrimp Stock; 4 tbsp Chopped Fresh Parsley; 1 tsp Lemon Zest; 1/2 tsp Red Pepper Flakes; Salt Sea; Black Pepper Freshly Ground

⏱1h

👥4

🔥850 cal

Hard

🍽️Italian

A luxurious take on the classic dish, utilizing premium ingredients and techniques for a restaurant-quality experience. This version features clarified butter, high-quality wine, and a finishing touch of lemon zest.

1 lb Jumbo Shrimp-peeled and deveined

1 lb Linguine-fresh pasta preferred

8 tbsp Butter-unsalted, clarified

6 cloves Garlic-minced

1/2 cup Dry White Wine-Chardonnay

See all 13 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥850 cal

Hard

🍽️Italian

#Shrimp #Pasta #Scampi #Italian #Gourmet #Seafood

Instructions

Cook Linguine according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, clarify the Butter. (Melt butter, skim off foam, leaving clear golden liquid).
Heat clarified Butter in a large skillet over medium heat.
Add Garlic to the clarified Butter and cook for 1 minute, until fragrant.
Pour in Dry White Wine and Lemon Juice. Bring to a simmer and cook for 5 minutes, reducing by half.
Add Shrimp Stock and Heavy Cream. Simmer 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 Chopped Fresh Parsley, Lemon Zest, and Red Pepper Flakes.
Season with Sea Salt and Freshly Ground Black Pepper to taste.
Add drained Linguine to the skillet and toss to coat. If sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Serve immediately, garnished with extra parsley and a lemon wedge.

Ingredients

1 lb 450 g Jumbo Shrimp-peeled and deveined
1 lb 450 g Linguine-fresh pasta preferred
8 tbsp 120 mL Butter-unsalted, clarified
6 cloves 18 mL Garlic-minced
1/2 cup 120 mL Dry White Wine-Chardonnay
1/4 cup 60 mL Lemon Juice-freshly squeezed
1/4 cup 60 mL Heavy Cream
1/4 cup 60 mL Shrimp Stock
4 tbsp 60 mL Chopped Fresh Parsley
1 tsp 5 mL Lemon Zest
1/2 tsp 2.5 mL Red Pepper Flakes
Salt To taste Sea
Black Pepper To taste Freshly Ground

Equipment

Large pot
Large skillet
Colander
Small saucepan (for clarifying butter)

Instructions

Cook Linguine according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, clarify the Butter. (Melt butter, skim off foam, leaving clear golden liquid).
Heat clarified Butter in a large skillet over medium heat.
Add Garlic to the clarified Butter and cook for 1 minute, until fragrant.
Pour in Dry White Wine and Lemon Juice. Bring to a simmer and cook for 5 minutes, reducing by half.
Add Shrimp Stock and Heavy Cream. Simmer 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 Chopped Fresh Parsley, Lemon Zest, and Red Pepper Flakes.
Season with Sea Salt and Freshly Ground Black Pepper to taste.
Add drained Linguine to the skillet and toss to coat. If sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Serve immediately, garnished with extra parsley and a lemon wedge.

Nutrition per serving

Calories 850

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0 reviews

Copycat Cheesecake Factory Shrimp Scampi

Copycat Cheesecake Factory Shrimp Scampi

Ratings & Reviews

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