Cheesecake Factory Shrimp Scampi Recipe (Better Than the Original!)
Recreate the bold, buttery, and zesty shrimp scampi from Cheesecake Factory, at home! This easy copycat recipe comes together in 30 minutes and tastes even better than the original.
Equipment
- Large Skillet
- Pasta pot
- tongs
- Microplane (for lemon zest)
- Cutting board + knife
Ingredients
- Group 1: Shrimp
- 1 lb large shrimp peeled and deveined (tails on or off)
- Salt and pepper to taste
- 1 tablespoon olive oil
- Group 2: Pasta
- 8 oz angel hair pasta
- Salt for boiling water
- Group 3: Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- ½ cup dry white wine or chicken broth with lemon juice
- Juice of ½ lemon
- Zest of ½ lemon
- ¼ teaspoon crushed red pepper flakes adjust to taste
- ¼ cup chopped fresh parsley
- Group 4: Garnish Optional
- Grated Parmesan cheese
- Lemon wedges
Instructions
- Prepare the Shrimp: Pat the shrimp dry and season both sides with salt and pepper.
- Cook the Pasta: Bring salted water to a boil and cook angel hair pasta according to package directions. Drain, reserving ¼ cup of pasta water.
- Sear the Shrimp: Heat olive oil in a skillet over medium-high heat. Cook shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.
- Make the Sauce: In the same skillet, melt butter. Add garlic and red pepper flakes, cooking just until fragrant. Pour in white wine and simmer for 2–3 minutes. Add lemon juice and zest.
- Combine: Return shrimp to the pan. Add pasta and a splash of pasta water. Toss until evenly coated.
- Finish: Sprinkle with parsley, garnish with Parmesan and lemon wedges, and serve hot.
Notes
- Add more red pepper flakes if you love spice.
- For a creamy twist, stir in 2 tablespoons of heavy cream at the end.
- Want a gluten-free version? Swap in your favorite GF pasta.