Description

A delicious recreation of the Cheesecake Factory’s Shrimp Scampi Linguine, featuring tender shrimp in a creamy, lemony sauce served over perfectly cooked linguine.

Ingredients

Scale

1 lb large shrimp, peeled and deveined
8 oz linguine
2 tbsp olive oil
4 cloves garlic, minced
1/4 cup white wine
1 cup chicken broth
1 lemon, juiced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 tsp red pepper flakes
2 tbsp fresh parsley, chopped
Salt and pepper, to taste

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Instructions

Cook the linguine according to the package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
Add shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side. Remove shrimp and set aside.
Pour white wine into the skillet, scraping any browned bits from the bottom. Cook for 2-3 minutes until the wine is reduced by half.
Add chicken broth, lemon juice, and heavy cream to the skillet. Bring to a simmer and cook for 5-7 minutes until the sauce thickens.
Stir in Parmesan cheese and red pepper flakes. Return the shrimp to the skillet and toss to coat in the sauce.
Add the cooked linguine to the skillet and toss to combine. Season with salt and pepper to taste.
Serve immediately, garnished with chopped parsley.

Notes

You can substitute vegetable broth for chicken broth to make it pescatarian.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 850mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 25g
Cholesterol: 220mg