Description
This Copycat Cheesecake Factory Shrimp Scampi recipe delivers a rich and creamy shrimp pasta dish that closely mimics the restaurant favorite. Jumbo shrimp are lightly coated in a seasoned Parmesan flour mix and sautéed until perfectly tender. They are then combined with angel hair pasta in a luscious white wine and cream sauce flavored with garlic, shallots, fresh basil, and plum tomatoes. This elegant yet approachable stovetop dish is perfect for seafood lovers craving a comforting, restaurant-quality meal at home.
Ingredients
Units
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Shrimp
- 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
- 3 Tbsp. extra-virgin olive oil
Cream Sauce
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter
- 1 small shallot, finely chopped
- 6 garlic cloves, finely chopped
- 1/2 tsp. kosher salt (plus more to taste)
- 3/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 cups heavy cream
- 12 oz. angel hair pasta
- 1 plum tomato, finely chopped
- 1 Tbsp. finely chopped fresh basil, plus more for serving
- Freshly ground black pepper, to taste
- Finely grated Parmesan cheese, for serving
Instructions
- Prepare the shrimp: In a medium bowl, toss the shrimp with 1 teaspoon kosher salt to season evenly.
- Coat the shrimp: In a large shallow bowl, whisk together flour, Parmesan, black pepper, and cayenne pepper. Add shrimp and toss gently to coat, pressing lightly to adhere the mixture onto each shrimp.
- Cook the shrimp: Heat 3 tablespoons extra-virgin olive oil in a large, high-sided skillet over medium-high heat. Using tongs, add shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until they 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, add 2 tablespoons olive oil and 2 tablespoons unsalted butter. Cook the finely chopped shallot and garlic cloves, stirring frequently, reducing heat to medium-low if garlic is browning too quickly, 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, bring to a boil, stirring occasionally. Let the sauce reduce until the liquid is nearly evaporated, approximately 5 to 7 minutes.
- Add cream and simmer: Lower heat to medium-low and add 2 cups heavy cream. Bring sauce to a gentle simmer and cook, stirring occasionally, until it thickens slightly, about 8 to 10 minutes.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook 12 ounces angel hair pasta according to package instructions until al dente. Drain well.
- Finish the sauce: Stir in the finely chopped plum tomato and 1 tablespoon chopped fresh basil. Season the sauce with salt and freshly ground black pepper to taste.
- Toss pasta with sauce: Add drained pasta to the skillet and toss gently to coat all noodles with the creamy sauce.
- Serve: Divide the pasta evenly among four serving bowls. Arrange the cooked shrimp around the pasta. Top with freshly grated Parmesan cheese and additional fresh basil leaves. Serve immediately.
Notes
- Use jumbo shrimp for best texture and presentation.
- Angel hair pasta is preferred for its light, delicate nature that complements the creamy sauce.
- To ensure shrimp cook evenly, avoid overcrowding the skillet.
- If you prefer less heat, omit or reduce the cayenne pepper in the flour coating.
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc for optimal sauce flavor. Non-alcoholic substitutes will alter taste.
- Reserve some pasta cooking water if sauce needs thinning when combining.
- Fresh basil adds brightness but can be swapped with parsley if desired.
- Serve immediately for best texture and flavor; sauce will thicken as it cools.
Nutrition
- Serving Size: 1 serving
- Calories: 590 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 215 mg
