Copycat Cheesecake Factory Shrimp Scampi Recipe

I absolutely love sharing this Copycat Cheesecake Factory Shrimp Scampi Recipe because it brings the magic of that iconic restaurant dish right into your own kitchen. There’s something truly special about the balance of tender shrimp coated in a delicately spiced flour mixture and that rich, creamy garlic sauce that clings beautifully to angel hair pasta. Whenever I crave something elegant yet comforting, this recipe is my go-to because it delivers big flavor without any complicated steps.

Whether you’re making this for a weeknight treat or impressing guests, you’ll find that it’s surprisingly approachable and rewarding to make. I remember the first time I nailed this dish—I felt like I had unlocked a secret menu item! Plus, the ingredients are simple and easy to find, so you can whip it up without any stress. Ready to dive in? Let’s make this Copycat Cheesecake Factory Shrimp Scampi Recipe your new favorite dinner.

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Ingredients You’ll Need

Each component of this Copycat Cheesecake Factory Shrimp Scampi Recipe works in harmony to create that luxurious texture and balanced flavor. When shopping, pick fresh shrimp with the shell already removed to save prep time, and don’t skip on the Parmesan or fresh basil—those are game-changers.

• Jumbo shrimp: Peeling and deveining saves cooking hassle and makes for a nicer bite.
• Kosher salt: Key for properly seasoning both shrimp and sauce.
• All-purpose flour: Mixed with Parmesan to gently coat shrimp and add subtle crispness.
• Finely grated Parmesan: Adds umami and binds the flour to shrimp.
• Black pepper and cayenne pepper: For that subtle heat that wakes up the dish.
• Extra-virgin olive oil: Used twice to build layers of flavor.
• Unsalted butter: Gives the cream sauce a velvety richness.
• Shallot: Milder and sweeter than onions, great for delicate sauces.
• Garlic cloves: Fresh garlic is a must for that punchy, aromatic base.
• Dry white wine: Pinot Grigio or Sauvignon Blanc work perfectly to add acidity and depth.
• Heavy cream: Creates the luscious, thick sauce that clings to every pasta strand.
• Angel hair pasta: Its thinness makes it ideal for soaking up the sauce.
• Plum tomato and fresh basil: They add vibrant color and freshness to the finished dish.

Variations

I love tweaking this recipe depending on what I have on hand or my mood. You can easily make it lighter, richer, or even spice it up more. Feel free to make this copycat your own and have fun experimenting with flavors!

• Garlic Butter Shrimp Scampi: Skip the cream and add extra butter and garlic for a traditional scampi version I sometimes crave.
• Spicy Kick: I sometimes double the cayenne or add a pinch of red chili flakes for that perfect heat.
• Gluten-Free: Substitute all-purpose flour with a gluten-free blend—just take care with coating consistency.
• Vegetable Boost: Adding sautéed spinach or roasted cherry tomatoes is my trick to sneak in greens without fuss.

How to Make Copycat Cheesecake Factory Shrimp Scampi Recipe

Step 1: Season and Coat the Shrimp

Start by tossing your shrimp in kosher salt—the salt pulls out any extra moisture and enhances their natural sweetness. In a separate, shallow dish, whisk together flour, grated Parmesan, black pepper, and cayenne pepper. Now dip each shrimp into the mixture, gently pressing so the coating sticks well but doesn’t get too thick. This little step is what gives the shrimp a subtle, crispy texture when cooked, which I absolutely adore.

Step 2: Cook the Shrimp to Perfection

Heat the olive oil in a large, deep skillet over medium-high heat until shimmering. Add the coated shrimp in a single layer and cook about 1 to 2 minutes on each side until they turn pink and curl slightly—don’t overcook them because shrimp get rubbery fast! Once done, transfer them to a paper towel-lined plate to drain any excess oil. I like to wipe out the skillet here to prepare for the sauce—keeps flavors clean and prevents burning.

Step 3: Build the Creamy Garlic Sauce

In the same skillet, add olive oil and butter and melt over medium heat. Toss in finely chopped shallots and garlic to soften gently—watch closely so the garlic doesn’t brown too fast; reduce heat if needed. Once aromatic and lightly golden, season with a pinch of salt, then pour in your white wine. Let this simmer and reduce until nearly evaporated, concentrating the flavors, which usually takes about 5 to 7 minutes.

Step 4: Add Cream and Simmer Sauce

Turn heat to medium-low and slowly stir in the heavy cream. Let the sauce simmer gently, stirring occasionally until it thickens enough to coat your spoon, about 8 to 10 minutes. This is where patience truly pays off—don’t rush it or boil too hard. Your kitchen will start to smell irresistible, I promise.

Step 5: Cook Pasta and Finish the Dish

While the sauce simmers, cook your angel hair pasta in plenty of salted boiling water until al dente—this cooks quickly, so keep an eye on it. Drain pasta well, then add the chopped plum tomato and fresh basil to the sauce for a pop of color and freshness. Toss pasta directly in the sauce to soak up all those lovely flavors before plating. Arrange the shrimp around the pasta and top everything with more Parmesan and basil. This presentation always impresses my family, and honestly, it tastes just like the real deal!

How to Serve Copycat Cheesecake Factory Shrimp Scampi Recipe

Garnishes

I always sprinkle fresh finely chopped basil and extra freshly grated Parmesan right before serving—it lifts the dish with fresh herbal notes and a little salty kick. Sometimes, I add a few lemon wedges on the side which brighten up the creamy sauce when squeezed over. Simple, but effective!

Side Dishes

My favorite sides to go with this shrimpy delight are a crisp green salad with lemon vinaigrette or some roasted asparagus. Garlic bread also works like a charm—perfect for soaking up any leftover sauce. The key is to keep sides light and fresh to balance all that richness.

Creative Ways to Present

For special occasions, I’ve plated this shrimp scampi over a nest of spiralized zucchini for a fun twist. Pairing it with colorful edible flowers or microgreens can really add a wow factor when hosting dinner guests. You can also serve shrimp on skewers along the side for a playful, finger-food vibe.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and find they stay delicious for up to 2 days. The shrimp keeps its tenderness well, and the sauce thickens nicely—just give it a gentle stir before reheating.

Freezing

If I want to freeze this dish, I only freeze the sauce and cooked shrimp separately, never the pasta. Reheating frozen shrimp scampi sauce works well, but pasta tends to get mushy after freezing. Thaw overnight in the fridge for best results.

Reheating

When reheating, I do it gently on the stovetop over low heat to avoid curdling the cream sauce. Adding a splash of water or broth helps loosen the sauce if it thickened in the fridge. You can also reheat in the microwave but in short bursts, stirring in between.

FAQs

Final Thoughts

This Copycat Cheesecake Factory Shrimp Scampi Recipe is one of those dishes that always feels like a special occasion, even on ordinary nights. I love how it brings a little restaurant-level elegance home without fuss or expensive ingredients. If you follow these steps, you’ll enjoy a flavorful, creamy, and perfectly cooked shrimp scampi that has all the charm of the original. So, put on your apron, grab that skillet, and treat yourself—you deserve it!

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