Italian-American · main

Shrimp Scampi Linguine

Shrimp Scampi Linguine reads umami 5.6, citrus 5.4 and richness 5.0 on Palate's 0–10 flavor X-ray — a Italian-American main, about 22 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.6 / 10
• Sweet & Fruity — 4.7 / 10
• Sour & Bright — 6.8 / 10
• Bitter & Earthy — 1.2 / 10
• Rich & Fat — 5.3 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Umami 5.6 · Citrus 5.4 · Richness 5.0 · Sourness 4.7 · Salinity 4.4 · Fruity 4.4 · Marine & Briny 3.7 · Allium 3.6 · Herbaceous 2.6 · Funk & Ferment 1.8 · Heat 1.7 · Floral 1.5 · Warm Spice 1.4 · Sweetness 1.1 · Earthy 1.0 · Bitterness 1.0 · Nutty 1.0

What's in it (12)

• thin spaghetti — 340 g
• salt — 15 g
• shrimp — 567 g
• black pepper — 3 g
• unsalted butter — 54 g
• olive oil — 41 g
• garlic — 18 g
• red chili flakes — 3 g
• dry white wine — 177 g
• low-salt chicken broth — 118 g
• lemon — 65 g
• parsley — 20 g

Time & effort: about 22 min · effort: involved

Nutrition (per 100 g, engine-estimated): 68.6 kcal, 7.7 g protein, 4.5 g fat, 4.4 g carbs

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

How it's cooked (10 steps)

1. Bring a large pot of water to a boil and salt it generously with about half the kosher salt. Add the linguine and cook until just shy of al dente, 1 minute less than the package directs, about 8-9 minutes. Reserve 1 cup of the starchy pasta water, then drain.
2. While the water heats, pat the shrimp dry and season with the remaining kosher salt and the black pepper.
3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear until pink and just opaque throughout, 1-2 minutes per side (internal temperature 145°F); transfer to a plate.
4. Reduce the heat to medium and melt 2 tablespoons of the butter with the remaining 1 tablespoon olive oil in the same skillet. Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant and just turning pale gold at the edges, 45 seconds to 1 minute; do not let it brown.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pan, raise the heat to medium-high, and simmer until reduced by about half, 3-4 minutes.
6. Stir in the chicken broth and lemon juice; simmer until slightly thickened, 2 minutes.
7. Lower the heat to low and whisk in the remaining 2 tablespoons butter a little at a time until the sauce turns glossy and lightly thickened, about 1 minute.
8. Add the drained linguine to the skillet along with 1/2 cup of the reserved pasta water; toss with tongs over low heat until the noodles are coated in a silky sauce, adding more pasta water a splash at a time if it looks tight, about 1 minute.
9. Return the shrimp and any accumulated juices to the skillet along with the lemon zest and parsley; toss gently to combine and warm through, about 30 seconds.
10. Taste and season with additional salt if needed, then twirl into shallow bowls and serve immediately.

Dishes with a similar flavor shape

• White Wine Clam and Chorizo Linguine — Mediterranean
• Lemon Herb Seared Scallops with Orzo — Mediterranean
• Pan-Seared Scallops with Garlic Butter — American
• Skillet Shrimp Scampi with Zucchini Noodles — Italian-American
• Garlic Butter Shrimp Scampi — Italian-American

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

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