Italian-American · main

Shrimp Scampi Flatbread

Shrimp Scampi Flatbread reads umami 8.0, richness 7.1 and citrus 6.0 on Palate's 0–10 flavor X-ray — a Italian-American main, about 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.2 / 10
• Sweet & Fruity — 5.5 / 10
• Sour & Bright — 7.6 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 7.8 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 8.0 · Richness 7.1 · Citrus 6.0 · Sourness 5.5 · Salinity 5.1 · Fruity 5.0 · Marine & Briny 3.9 · Allium 3.5 · Funk & Ferment 2.6 · Herbaceous 2.5 · Nutty 2.1 · Sweetness 1.8 · Floral 1.8 · Heat 1.7 · Warm Spice 1.4 · Bitterness 1.3 · Earthy 1.1

What's in it (13)

• flatbreads — 400 g
• olive oil — 41 g
• shrimp — 454 g
• garlic — 15 g
• unsalted butter — 54 g
• dry white wine — 79 g
• red chili flakes — 3 g
• lemon — 65 g
• low-fat mozzarella cheese — 227 g
• parmesan cheese — 57 g
• parsley — 15 g
• salt — 5 g
• black pepper — 3 g

Time & effort: about 15 min · effort: involved

Nutrition (per 100 g, engine-estimated): 166.1 kcal, 12.7 g protein, 10 g fat, 12.8 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Set an oven rack in the upper third and heat the oven to 450F with a rimmed baking sheet inside to preheat. Pat the shrimp dry with paper towels and toss with 1/2 teaspoon of the salt and the black pepper.
2. Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in a large skillet over medium heat; add the garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 1 minute.
3. Increase the heat to medium-high, add the shrimp in a single layer, and sear until pink and lightly golden at the edges but not cooked through, about 1 minute per side; transfer the shrimp to a plate.
4. Pour the wine into the same skillet and scrape up the browned bits; simmer until reduced by half, about 2 minutes.
5. Off the heat, stir in the remaining 2 tablespoons butter, the lemon zest and juice, and the remaining 1/2 teaspoon salt until the sauce turns glossy.
6. Brush the flatbreads with the remaining 2 tablespoons olive oil and set them on the hot baking sheet. Scatter the mozzarella and half of the parmesan evenly over the top and bake until the cheese is melted and the edges are deeply golden and crisp, 6 to 8 minutes.
7. Return the skillet to medium heat, add the shrimp back to the garlic-lemon butter, and toss until the shrimp are opaque throughout and just cooked through, about 1 minute more.
8. Arrange the shrimp and sauce over the baked flatbreads, sprinkle with the remaining parmesan and the parsley, and return to the oven just until warmed through, 1 to 2 minutes.
9. Slice into wedges and serve right away, while the crust is crisp and the shrimp are hot.

Dishes with a similar flavor shape

• Skillet Shrimp Scampi with Zucchini Noodles — Italian-American
• Garlic Butter Shrimp Pasta — Italian-American
• Lemon Garlic Shrimp Orzo — Mediterranean
• Harissa Butter Shrimp Pasta — Fusion
• Lemon Herb Seared Scallops with Orzo — Mediterranean

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.