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
Scale
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.
