This Shrimp Scampi Linguine is super tasty and packed with juicy shrimp, garlic, and a splash of lemon. It’s all tossed together with buttery linguine for a delightful meal!
If you love shrimp, this dish is a real treat! I enjoy it with a side salad for a nice touch. It’s easy to whip up, so it’s perfect for those busy evenings when you want something special!
Key Ingredients & Substitutions
Linguine Pasta: This flat pasta is a great choice for scampi. If you’re looking for substitutes, spaghetti or fettuccine work well too. For a gluten-free option, try gluten-free pasta made from rice or quinoa.
Shrimp: Large shrimp offer a nice bite. If you can’t find fresh shrimp, frozen shrimp are a good alternative. Just remember to thaw them in the fridge overnight before cooking!
Butter and Olive Oil: Butter adds richness, while olive oil helps with cooking. If you’re dairy-free, substitute with coconut oil or a plant-based butter.
White Wine: This enhances the flavor beautifully. You can replace it with chicken broth for a non-alcoholic option, or use a splash of lemon juice mixed with water if you prefer.
Cherry Tomatoes: They bring a sweet and fresh flavor. If not available, substitute with diced regular tomatoes or leave them out completely.
What’s the Best Way to Cook Shrimp for This Dish?
Cooking shrimp is quick, but it’s important to get it just right. Overcooking can make them tough. Here’s how to do it:
- Start with a hot skillet and melt some butter with olive oil.
- Add the shrimp in a single layer, seasoning them lightly with salt and pepper.
- Cook for about 2 minutes on each side, until they turn pink and opaque. Avoid moving them around too much to get a nice sear.
- Remove from skillet and set aside. They will continue cooking slightly from residual heat once removed!
Following these steps will help ensure perfectly cooked shrimp that shine in your dish!
Cheesecake Factory Shrimp Scampi Linguine
Ingredients You’ll Need:
For the Pasta and Shrimp:
- 12 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
For the Sauce:
- 3 tbsp unsalted butter
- 3 tbsp olive oil
- 6 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup dry white wine or chicken broth
- 1 lemon, zested and juiced
- 1/2 cup cherry tomatoes, halved
For Topping:
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/2 cup panko breadcrumbs
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
You’ll need about 30 minutes from start to finish. This includes cooking the pasta, sautéing the shrimp, and bringing everything together. It’s a quick and delightful dish to prepare, perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Cook the Linguine:
Begin by boiling water in a large pot. Cook the linguine according to the package instructions until it’s al dente, usually around 8-10 minutes. Once done, drain the pasta and set it aside while you prepare the shrimp and sauce.
2. Sauté the Shrimp:
In a large skillet over medium heat, melt 1 tablespoon of butter with 2 tablespoons of olive oil. Once hot, add the shrimp in a single layer. Season with salt and pepper. Cook for about 2 minutes on each side until the shrimp are pink and opaque. Remove them from the skillet and set aside; you’ll add them back later.
3. Create the Sauce:
In the same skillet, add the remaining 2 tablespoons of olive oil and another 2 tablespoons of butter. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Be careful not to burn the garlic!
4. Deglaze the Pan:
Next, pour in the white wine (or chicken broth) and lemon juice. Scrape any tasty browned bits off the bottom of the pan to enhance the flavor. Let the mixture simmer for 2-3 minutes to reduce a little.
5. Add Fresh Ingredients:
Stir in the cherry tomatoes and lemon zest. Allow this to cook for about 2 minutes until the tomatoes soften slightly.
6. Combine Everything:
Now, add the cooked linguine to the skillet. Toss everything together so that the pasta is well-coated in the sauce. Gently fold in the shrimp to combine.
7. Toast the Breadcrumbs:
In a small pan, toast the panko breadcrumbs over medium heat. Stir frequently until they turn golden and crispy, taking about 3-4 minutes.
8. Serve and Enjoy:
Plate the linguine and shrimp, topping it generously with the toasted breadcrumbs, fresh parsley, and a sprinkle of Parmesan cheese. If you like, add extra lemon wedges for a refreshing finish.
Enjoy your delicious Shrimp Scampi Linguine, bursting with flavors and a wonderful texture combination!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! If using frozen shrimp, just be sure to thaw them completely before cooking. You can thaw shrimp overnight in the refrigerator or place them in a sealed bag and submerge in cold water for about 30 minutes.
How to Make This Dish Spicier?
If you prefer extra heat, you can increase the amount of red pepper flakes or add a dash of hot sauce to the sauce. You can also try adding freshly chopped chili peppers for an added kick!
Can I Make This Recipe Ahead of Time?
You can prepare the shrimp and sauce ahead of time; just store them separately in airtight containers in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat the shrimp and sauce in a pan and toss with freshly cooked linguine.
What is the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of broth or water to help keep the pasta moist.
