Description
Cheesecake Factory’s shrimp scampi linguine delights pasta enthusiasts with its rich, garlic-infused flavors. Homemade versions bring restaurant-quality meals directly to kitchen tables, allowing diners to savor restaurant-inspired comfort without leaving home.
Ingredients
Scale
- 1 lb (450g) large shrimp, peeled and deveined
- 12 oz (340g) linguine
- 4 cloves garlic, minced
- ¼ cup (60ml) dry white wine (such as Sauvignon Blanc)
- ¼ cup (60ml) chicken or vegetable broth
- ¼ cup (60ml) freshly squeezed lemon juice
- 3 tbsps unsalted butter
- 3 tbsps olive oil
- ½ cup (120ml) heavy cream (optional, for a richer sauce)
- ¼ cup (25g) grated Parmesan cheese
- 2 tbsps fresh parsley, chopped
- 1 tsp lemon zest
- ½ tsp salt (for boiling water)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Pasta Preparation: Immerse linguine in heavily salted boiling water, cooking until al dente. Reserve a cup of starchy cooking liquid before draining, then toss noodles with olive oil to prevent sticking.
- Shrimp Seasoning and Searing: Coat shrimp with salt, pepper, and red pepper flakes. Flash-sear in a hot skillet until they transform from translucent to coral-pink, then transfer to a holding plate.
- Sauce Foundation: In the same skillet, melt butter and sauté minced garlic until fragrant. Deglaze with white wine and broth, scraping up caramelized bits and allowing the liquid to reduce and concentrate flavors.
- Sauce Enrichment: Incorporate lemon juice, zest, and cream, creating a velvety base. Fold linguine into the sauce, ensuring complete coverage and absorption of the rich, tangy essence.
- Final Assembly: Integrate cooked shrimp back into the pasta. Sprinkle generously with Parmesan and chopped parsley. Adjust sauce consistency with reserved pasta water if needed. Plate with a final garnish of Parmesan, parsley, and a lemon wedge for brightness.
Notes
- Prevent Pasta Sticking: Reserve pasta water and lightly coat noodles with olive oil to stop clumping and maintain smooth texture.
- Control Shrimp Cooking: Sear quickly over high heat to achieve perfect blush-pink color without overcooking, which turns seafood rubbery and tough.
- Balance Sauce Consistency: Use reserved pasta water to adjust sauce thickness, creating a silky, clingy texture that evenly coats linguine without being too heavy or thin.
- Enhance Flavor Layers: Toast garlic briefly to release aromatic oils without burning, and deglaze pan to capture concentrated flavor remnants from cooking shrimp and creating deeper sauce complexity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 3
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg