If you have ever craved the rich, buttery flavors and tender shrimp of a classic restaurant dish, then you are in for a real treat with this Copycat Cheesecake Factory Shrimp Scampi Recipe. It captures all the deliciousness of the original, blending perfectly seasoned jumbo shrimp with a luxurious creamy sauce that coats delicate angel hair pasta. Whether you’re welcoming guests or simply wanting to indulge on a weeknight, this recipe brings that unmistakable Cheesecake Factory magic right into your own kitchen.
Ingredients You’ll Need
This recipe relies on a handful of simple yet essential ingredients, each chosen carefully to build layers of flavor, from the crispy shrimp coating to the silky, aromatic sauce. These ingredients contribute stunning color, perfect texture, and that mouthwatering balance between richness and brightness that makes this dish unforgettable.
- Jumbo shrimp, peeled and deveined: The star of the dish, offering meaty, juicy bites that soak up the flavors beautifully.
- Kosher salt: Enhances all the natural flavors while seasoning both shrimp and sauce precisely.
- All-purpose flour: Combined with Parmesan, it forms a crispy coating for the shrimp that seals in juiciness.
- Finely grated Parmesan: Adds a savory, nutty depth to both the shrimp coating and final garnish.
- Freshly ground black pepper and cayenne pepper: These spices bring a gentle warmth and complexity to the shrimp crust.
- Extra-virgin olive oil: Used in cooking to provide a fruity base and help crisp the shrimp perfectly.
- Unsalted butter: Melts into the sauce for creaminess and a rich, silky mouthfeel.
- Shallot and garlic: These finely chopped aromatics build the foundation of the sauce with their sweet and savory notes.
- Dry white wine: Adds acidity and bright fruit flavors that cut through the richness and deepen the sauce.
- Heavy cream: Creates a luscious, thick sauce that clings to pasta and shrimp alike.
- Angel hair pasta: Its thin strands are perfect for holding the creamy shrimp sauce without overwhelming the delicate texture of the shrimp.
- Plum tomato and fresh basil: Introduce pops of color, freshness, and herbal brightness right at the end.
How to Make Copycat Cheesecake Factory Shrimp Scampi Recipe
Step 1: Prep and Season the Shrimp
Start by peeling and deveining your jumbo shrimp, leaving their tails intact for a touch of elegance and ease when eating. Toss them gently with kosher salt to make sure every bite is perfectly seasoned from the start. This simple step is the first building block toward that unforgettable shrimp flavor.
Step 2: Create the Flavorful Coating
In a shallow bowl, whisk together the flour, finely grated Parmesan, freshly ground black pepper, and cayenne pepper. This mixture does double duty, adding a crisp texture and infusing the shrimp with a subtle kick. Press the coating onto the shrimp carefully so each one is thoroughly covered, ensuring a satisfying crunch after cooking.
Step 3: Cook the Shrimp to Perfection
Heat extra-virgin olive oil in a large skillet over medium-high heat. Add the coated shrimp a few at a time, giving them room to sizzle and turn a beautiful shade of pink with curled edges, about 1 to 2 minutes per side. This quick cooking locks in juiciness beneath that crispy shell. Transfer the shrimp to a paper towel-lined plate to rest, then wipe out your skillet—it’s time for the sauce!
Step 4: Build the Creamy Scampi Sauce
In the same skillet, combine olive oil and unsalted butter over medium heat. Toss in finely chopped shallots and garlic, stirring frequently to avoid burning. Their softened sweetness is what gives this sauce incredible depth. After about a minute, season lightly with kosher salt and pour in dry white wine, bringing the mixture to a boil. Let it reduce until almost evaporated—this concentrates flavor and balances richness.
Step 5: Add Cream and Simmer
Lower the heat and stir in heavy cream, allowing it to come to a gentle simmer. As the sauce reduces and thickens over 8 to 10 minutes, it develops that signature luscious texture that clings beautifully to pasta and shrimp. Stir occasionally to prevent sticking and encourage even cooking.
Step 6: Cook the Angel Hair Pasta
Meanwhile, bring a large pot of salted water to a boil and cook your angel hair pasta until it’s al dente—tender but still with a slight bite. This pasta is perfect for soaking up the creamy sauce without weighing down the delicate shrimp. Drain well and set aside, ready to be folded into the sauce.
Step 7: Finish the Sauce and Combine
To the simmering cream sauce, add finely chopped plum tomato and fresh basil for brightness and a lovely splash of color. Season with salt and freshly ground black pepper to taste. Toss the pasta into this aromatic sauce, making sure every strand is coated in that velvety goodness. The stage is now set to crown this dish with your beautifully cooked shrimp.
Step 8: Serve and Garnish
Divide the sauced pasta onto plates or bowls, nestling the shrimp around or atop the pasta for a stunning presentation. Finish with freshly grated Parmesan and a sprinkle of fresh basil leaves. This final touch adds a burst of herbal aroma and an inviting visual that perfectly complements the rich flavors you’ve crafted.
How to Serve Copycat Cheesecake Factory Shrimp Scampi Recipe
Garnishes
Fresh basil leaves and a generous shaving of Parmesan add color, aroma, and a touch of savory flair. A light sprinkle of freshly cracked black pepper over the top is perfect for waking up your taste buds right before the first bite.
Side Dishes
Pair this dish with a crisp green salad dressed in lemon vinaigrette or buttery garlic bread to sop up the extra sauce. Roasted asparagus or steamed broccoli provide vegetable crunch that balances the creamy richness perfectly.
Creative Ways to Present
Serve this shrimp scampi family-style on a large platter garnished with extra herbs and lemon wedges for squeezing. Alternatively, for a dinner party, plate individual servings neatly with a drizzle of reduced white wine sauce around the edges for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Keep any leftover shrimp scampi in an airtight container and refrigerate within two hours of cooking. It will stay fresh for up to 3 days, so you can enjoy this creamy, garlicky delight again without fuss.
Freezing
While the shrimp and sauce are best fresh, you can freeze leftover cooked shrimp separately, wrapped tightly to avoid freezer burn. Cream-based sauces don’t freeze well, so avoid freezing the entire dish to maintain texture and flavor integrity.
Reheating
Gently reheat leftovers over low heat in a skillet, stirring frequently to prevent the cream from separating. Adding a splash of milk or cream can restore some of the sauce’s original silkiness. Avoid microwave reheating to keep shrimp tender and sauce smooth.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to fully thaw and pat them dry before seasoning and coating, so they crisp up nicely in the skillet without releasing excess water.
Is it possible to use a different type of pasta?
Yes, but angel hair is recommended because its thin strands perfectly hold the delicate cream sauce without overwhelming the shrimp’s texture. Linguine or thin spaghetti could work as alternatives.
What kind of white wine is best for this sauce?
Choose a dry white wine such as Pinot Grigio or Sauvignon Blanc, which adds brightness without sweetness. Avoid cooking wines and opt for something you’d enjoy sipping.
Can I make this dish dairy-free?
Replacing butter and cream with dairy-free alternatives like olive oil and coconut cream is possible, but it will alter the creamy texture and classic flavor. Experiment carefully to find a balance you like.
How spicy is this Copycat Cheesecake Factory Shrimp Scampi Recipe?
This version has a gentle warmth from the cayenne pepper but isn’t overtly spicy. You can adjust or omit the cayenne to suit your spice preference perfectly.
Final Thoughts
Making the Copycat Cheesecake Factory Shrimp Scampi Recipe at home opens the door to an indulgent, restaurant-quality experience that’s surprisingly easy to recreate. With its rich, creamy sauce perfectly complemented by juicy shrimp and delicate pasta, this dish promises to delight every seafood lover at your table. Don’t hesitate to try it for your next meal—you’ll be so glad you did!
Print
Copycat Cheesecake Factory Shrimp Scampi Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Copycat Cheesecake Factory Shrimp Scampi recipe delivers a creamy, flavorful seafood pasta inspired by the popular restaurant dish. Jumbo shrimp are lightly coated, sautéed, then tossed in a luscious white wine and heavy cream sauce infused with garlic, shallots, fresh basil, and plum tomatoes. Served over tender angel hair pasta and garnished with Parmesan, this recipe makes for an elegant yet simple dinner perfect for seafood lovers.
Ingredients
Shrimp and Coating
- 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 cheese
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. cayenne pepper
Cooking Oils and Butter
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter
Sauce Ingredients
- 1 small shallot, finely chopped
- 6 garlic cloves, finely chopped
- Kosher salt, to taste (approx. 1/2 tsp for sauce)
- 3/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 cups heavy cream
- 1 plum tomato, finely chopped
- 1 Tbsp. finely chopped fresh basil, plus more for serving
- Freshly ground black pepper, to taste
Pasta and Garnish
- 12 oz. angel hair pasta
- Finely grated Parmesan cheese, 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 gently to coat thoroughly, 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 and cook for 1 to 2 minutes per side until 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 reduce heat to medium-low if garlic browns too quickly. Cook until shallot softens and garlic is 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 sauce thickens and reduces slightly, 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 well.
- Finish the sauce: Add the finely chopped plum tomato and 1 tablespoon chopped fresh basil to the cream sauce. Season with salt and freshly ground black pepper to taste. Add the cooked pasta and toss gently to coat completely.
- 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 as garnish.
Notes
- Use dry white wine such as Pinot Grigio or Sauvignon Blanc for the best flavor in the sauce.
- Angel hair pasta cooks quickly, so keep an eye on it to avoid overcooking.
- If you prefer a lighter sauce, reduce the heavy cream quantity or substitute half with milk.
- Ensure shrimp are hot and just cooked to avoid rubbery texture.
- Leftover shrimp scampi can be refrigerated and enjoyed within 2 days.
