Shrimp Scampi Linguine
pasta • seafood • garlicky
Also known as: garlic butter shrimp pasta
About the Dish
Shrimp Scampi Linguine is a italian-american pasta that leans on pasta, seafood, garlicky. We look for bottles that respect the texture and seasoning without drowning the dish.
Our goal: keep the pasta feel intact while adding lift from Conegliano Valdobbiadene Prosecco Superiore.
Top Pour: Conegliano Valdobbiadene Prosecco Superiore
Gentle bubbles and orchard fruit refresh garlic butter and highlight the shrimp.
Body: lightAcidity: mediumSweetness: off-dry
Why it works
- Slight sweetness cushions garlic butter and salt.
- Foam lifts fried textures without overwhelming herbs.
Signature aromas
green applepearwhite flowers
Pairing Playbook
- Slight sweetness cushions garlic butter and salt.
- Foam lifts fried textures without overwhelming herbs.
- Avoid: tannic reds, very oaky chardonnay.
Solid Alternates
Sardinian — Body: mediumSardinian — Acidity: highSardinian — Sweetness: dryBurgundy — Body: mediumBurgundy — Acidity: mediumBurgundy — Sweetness: dry
FAQ
- What wine pairs best with Shrimp Scampi Linguine?
- Conegliano Valdobbiadene Prosecco Superiore is our first pour because Gentle bubbles and orchard fruit refresh garlic butter and highlight the shrimp..
- Are there budget-friendly alternatives for Shrimp Scampi Linguine?
- If Conegliano Valdobbiadene Prosecco Superiore is out of reach, grab Sardinian Vermentino—it shares the same structure and keeps the food in focus.
- Which wines should I avoid with Shrimp Scampi Linguine?
- Skip styles like tannic reds, very oaky chardonnay—they fight the seasoning or overwhelm the dish.
- What if I want a non-alcoholic pairing for Shrimp Scampi Linguine?
- Try sparkling water with a citrus twist, chilled oolong tea, or verjus spritzes—they mirror acidity without the alcohol.
Skip These Bottles
tannic redsvery oaky chardonnay
Explore Related Styles
These bottles share structural traits with Conegliano Valdobbiadene Prosecco Superiore. Great options when the shelf is bare.