copycat cheesecake factory shrimp scampi
Chicken
Copycat Cheesecake Factory Shrimp Scampi
Indulge in succulent shrimp, perfectly cooked pasta and a rich, buttery garlic sauce with this homemade shrimp scampi that rivals Cheesecake Factory's, bringing restaurant-quality flavors to your dinner table.
Ingredients
- 12 ounces uncooked angel hair pasta
- 1/2 cup all-purpose flour
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 small shallot, chopped
- 5 garlic cloves
- 1 cup dry white wine
- 2 cups heavy whipping cream
- 2 plum tomatoes, diced
- 6 fresh basil leaves, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons grated parmesan cheese
Directions
- Cook pasta according to package directions. Meanwhile, in a shallow dish, combine flour, Parmesan cheese, salt and pepper. Add shrimp; turn to coat, shaking off excess flour mixture. In a large skillet, melt butter over medium heat; add shrimp. Cook and stir until shrimp turn pink, 3-5 minutes. Remove and keep warm.
- In the same skillet, heat oil over medium heat; add shallot. Cook and stir until tender, 2-3 minutes. Add garlic cloves, cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half, 3-4 minutes. Stir in cream; simmer, uncovered, until slightly thickened, about 5 minutes. Remove and discard garlic cloves. Stir in tomatoes, basil, salt, pepper and Parmesan cheese.
- Drain pasta. To serve, spoon sauce into shallow dishes. Top with pasta and shrimp and, if desired, additional basil.
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