Copycat Cheesecake Factory Shrimp Scampi Linguine – Better Than Takeout!

If you’ve ever dined at The Cheesecake Factory and ordered their Shrimp Scampi Linguine, chances are you still think about that silky, buttery, lemony pasta with succulent shrimp and tender vegetables. It’s one of those restaurant dishes that tastes indulgent but still feels fresh and homemade. The good news? You can make this iconic pasta at home—and it’s surprisingly easy.

In this copycat recipe inspired by Asili Glam’s vibrant version, you’ll find all the familiar flavors: garlic-infused olive oil, juicy shrimp with a slight char, bright bursts of lemon, and perfectly al dente linguine—all tossed in a velvety scampi sauce. It’s a plate of comfort and elegance rolled into one. Perfect for weeknight dinners, date nights, or impressing dinner guests.

Let’s dive into how to make this creamy, garlicky shrimp scampi linguine with that signature Cheesecake Factory flair, right from your own kitchen.

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Ingredients Overview: What You’ll Need & Why

Every component in this dish plays an essential role in balancing richness, acidity, and texture. Here’s a breakdown of the key ingredients and why they matter:

Shrimp

Choose large shrimp (16/20 count), peeled and deveined. These are the stars of the dish, bringing protein and a juicy bite. Leaving the tails on is optional but adds presentation value.

Linguine

The long, flat strands of linguine cling to the sauce beautifully without being as heavy as fettuccine. You can substitute with spaghetti or tagliatelle, but linguine strikes the perfect balance.

Garlic

Thinly sliced or finely minced garlic is sautéed to infuse the oil and butter. It builds the foundational flavor of the entire scampi sauce.

Olive Oil & Butter

A blend of extra virgin olive oil and unsalted butter delivers that signature silky richness. Olive oil keeps it from becoming too heavy, while butter gives the sauce its body.

Dry White Wine

Use a dry white like Sauvignon Blanc or Pinot Grigio. It deglazes the pan and adds acidity that balances the richness of the butter and shrimp.

Lemon Juice & Zest

Fresh lemon juice brightens the dish while zest adds depth of citrus flavor without overpowering the shrimp.

Red Pepper Flakes

Just a pinch creates a warming heat that cuts through the richness without turning the dish spicy.

Fresh Parsley

Adds color and a clean herbal finish that makes every bite taste fresh.

Parmesan Cheese (Optional)

Though not traditionally added to seafood pasta, a light dusting adds umami depth—just don’t go overboard.

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Step-by-Step Instructions: Bringing It All Together

The beauty of this recipe is in the process. It’s fast, but each step matters.

1. Cook the Linguine

• Bring a large pot of salted water to a boil.

• Cook linguine until just shy of al dente (about 1 minute less than package directions).

• Reserve 1 cup of pasta water before draining.

2. Prepare the Shrimp

• Pat the shrimp dry and season with salt and pepper.

• In a large skillet over medium-high heat, add olive oil.

• Sear shrimp in batches (don’t crowd the pan) for 1–2 minutes per side until pink and lightly golden.

• Transfer to a plate and set aside.

3. Build the Scampi Sauce

• In the same skillet, reduce heat to medium.

• Add butter and remaining olive oil.

• Sauté garlic until fragrant but not browned (about 1 minute).

• Add red pepper flakes and stir.

• Pour in white wine and let it simmer for 2–3 minutes to reduce slightly.

• Stir in lemon juice and zest.

• Taste and adjust salt and pepper.

4. Combine Pasta & Sauce

• Add the drained pasta directly to the pan with the sauce.

• Toss to coat, adding reserved pasta water a bit at a time until the sauce reaches your desired consistency.

5. Add Shrimp & Finish

• Return shrimp to the pan.

• Toss everything gently over low heat until shrimp are warmed through.

• Sprinkle with chopped parsley and (if using) a light grating of Parmesan.

6. Plate and Serve

• Serve immediately with lemon wedges on the side.

• Garnish with extra parsley or a touch more lemon zest for brightness.

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Tips, Variations & Substitutions

Tips for Success

• Dry shrimp well before searing to get that golden crust.

• Don’t overcook the shrimp—they should be plump and just cooked through.

• Reserve pasta water! It’s liquid gold for emulsifying your sauce.

Variations

• Add cherry tomatoes for a burst of sweetness and color.

• Toss in baby spinach just before finishing for a nutritional boost.

• Use angel hair pasta for a lighter feel, or whole wheat linguine for extra fiber.

Substitutions

• No wine? Use chicken broth with a splash of white vinegar or extra lemon juice.

• Dairy-free? Omit the butter and cheese; use more olive oil and finish with nutritional yeast for umami.

• Gluten-free? Swap in gluten-free linguine or even zucchini noodles.

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Serving Ideas & Occasions

This Shrimp Scampi Linguine is incredibly versatile. Here’s how to make the most of it:

• Dinner Party Star: Serve it in shallow pasta bowls with a crisp white wine like Pinot Grigio.

• Romantic Date Night: Pair with a green salad and toasted garlic bread.

• Weeknight Luxury: It cooks in 30 minutes, but feels like a treat.

• Meal Prep Tip: Cook the shrimp and sauce ahead; reheat gently and toss with fresh pasta for quick lunches.

You can even serve this dish cold as a shrimp pasta salad the next day with extra lemon juice and olive oil.

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Nutritional & Health Notes

While this dish leans indulgent with its buttery sauce, it’s also surprisingly balanced:

• Protein: Shrimp is lean and high in protein with very little fat.

• Carbohydrates: Linguine provides energy, and whole wheat options offer more fiber.

• Healthy Fats: Olive oil adds monounsaturated fats that support heart health.

• Portion Control: Pair with a side salad or roasted vegetables to round out the meal.

Want a lighter version? Reduce butter, skip the cheese, and bulk up with steamed zucchini or sautéed spinach.

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FAQ: Common Questions About Shrimp Scampi Linguine

1. Can I use frozen shrimp?

Yes. Thaw shrimp completely under cold water and pat dry before cooking. Avoid pre-cooked shrimp—they’ll overcook quickly.

2. What’s the best wine for shrimp scampi?

A dry white wine like Sauvignon Blanc or Pinot Grigio works best. Avoid sweet wines as they can throw off the flavor balance.

3. Is it okay to add cheese to seafood pasta?

While traditional Italian recipes avoid cheese with seafood, a light sprinkle of Parmesan is common in American-style versions like this one.

4. Can I make it ahead of time?

You can prep components (shrimp, sauce) ahead, but cook the pasta fresh. Reheat gently to avoid overcooking shrimp.

5. How do I prevent mushy shrimp?

Don’t overcook them! Sear quickly over high heat until just pink. Overcooked shrimp become rubbery.

6. Can I use spaghetti instead of linguine?

Yes, spaghetti is a fine substitute. Linguine just holds the sauce a bit better due to its flat shape.

7. What’s the difference between scampi and Alfredo?

Scampi is garlic- and lemon-based with wine and butter, while Alfredo is cream-heavy with cheese and often without citrus or wine.

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