The Cheesecake Factory Copycat Shrimp Scampi | Delish

In a medium bowl, toss shrimp with salt.

In a large shallow bowl, whisk flour, Parmesan, black pepper, and cayenne. Add shrimp and toss to coat, gently pressing to adhere.

In a large, high-sided skillet over medium high heat, heat oil. Using tongs, add shrimp to skillet. Cook, turning halfway through, until they curl and are pink, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Wipe out skillet.

In same skillet over medium heat, heat oil and melt butter. Cook shallot and garlic, stirring and reducing heat to medium-low if garlic is darkening too quickly, until shallot softens and garlic is lightly golden, about 1 minute; season with 1/2 tsp. salt.

Add wine and bring to a boil, stirring occasionally, letting sauce reduce until liquid is nearly evaporated, 5 to 7 minutes.

Reduce heat to medium-low. Add cream and bring to a simmer. Cook, stirring occasionally, until reduced and slightly thickened, 8 to 10 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain.

Add tomatoes and basil to sauce; season with salt and pepper. Add pasta and toss to combine.

Divide pasta among bowls. Arrange shrimp around pasta. Top with Parmesan and more basil.

Spice Level: