30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Cheesecake Factory Shrimp Scampi
Copycat Cheesecake Factory Shrimp Scampi
Copycat Cheesecake Factory Shrimp Scampi
⏱45 min
👥4
🔥720 cal
Medium
🍽️Italian
A step up from the standard version, using higher quality ingredients and a more refined sauce. This version adds a touch of creaminess and depth of flavor.
A step up from the standard version, using higher quality ingredients and a more refined sauce. This version adds a touch of creaminess and depth of flavor.
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 and Garlic Powder to the melted Butter and cook for 1 minute, until fragrant.
Pour in Dry White Wine and Lemon Juice. Bring to a simmer and cook for 3 minutes, reducing slightly.
Stir in Heavy Cream and cook for another 2 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 and Red Pepper Flakes.
Season with Salt and 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.
Ingredients
4
1 lb450 gLarge Shrimp-peeled and deveined
1 lb450 gLinguine
6 tbsp90 mLButter-unsalted
5 cloves15 mLGarlic-minced
1/3 cup80 mLDry White Wine-Sauvignon Blanc
1/3 cup80 mLLemon Juice-freshly squeezed
1/4 cup60 mLHeavy Cream
3 tbsp45 mLChopped Fresh Parsley
1/2 tsp2.5 mLRed Pepper Flakes
1/4 tsp1.25 mLGarlic Powder
SaltTo taste
Black PepperTo taste
Equipment
Large pot
Large skillet
Colander
Instructions
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 and Garlic Powder to the melted Butter and cook for 1 minute, until fragrant.
Pour in Dry White Wine and Lemon Juice. Bring to a simmer and cook for 3 minutes, reducing slightly.
Stir in Heavy Cream and cook for another 2 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 and Red Pepper Flakes.
Season with Salt and 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.
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