Copycat Cheesecake Factory Shrimp Scampi Linguine

asiliglam.com

Gayla Rickey

subheading: For Shrimp:

2 pounds of jumbo shrimp, peeled, deveined, tails on

2 tbsp melted butter

1 tsp cajun seasoning

1 tsp lemon pepper

Kosher salt to taste

subheading: For panko breading:

1 cup of plain panko breadcrumbs

½ cup of grated parmesan cheese

½ tsp cajun seasoning

½ tsp lemon pepper

Kosher salt to taste

⅓ cup Vegetable or canola oil for frying

subheading: For scampi cream sauce:

½ cup parsley, chopped

½ cup tomatoes, chopped

½ cup of red onion or shallot, finely diced

1 tbsp of garlic paste or chopped garlic

2 tbsp butter

Salt and pepper to taste

1 ½ cup Pinot Grigio or any dry white wine of choice

2 cups of heavy cream

1 cup of parmesan cheese or Italian cheese blend

½ tsp cajun seasoning

½ tsp lemon pepper

1 tbsp lemon juice

Kosher salt to taste

1 tbsp fresh lemon zest

1 lb linguine

Directions at asiliglam.com

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