Lemon Garlic Butter Shrimp Scampi with Spaghetti and Roasted Broccoli

This Lemon Garlic Butter Shrimp Scampi is a delightful twist on the classic Italian-American favorite. Juicy shrimp and al dente spaghetti are tossed with crispy roasted broccoli and a rich, homemade garlic butter sauce infused with lemon zest and Parmesan. A pinch of chili flakes adds a gentle warmth that elevates every bite.

Perfect for a cozy dinner for two or a impressive meal for guests, this recipe comes together in just 30 minutes. The combination of tender seafood, vibrant broccoli and buttery pasta is sure to become a regular in your rotation. Serve with extra lemon wedges and a glass of white wine for a complete trattoria experience.

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Ingredients

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 450°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut broccoli florets into 1-inch pieces if needed. Zest the lemon, then quarter it. Peel and mince or grate the garlic.
2. Toss the broccoli on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack until browned and crispy, 12-15 minutes.
3. Once the water is boiling, add the spaghetti. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup of the pasta cooking water, then drain the spaghetti.
4. While the pasta cooks, place 3 tablespoons butter in a small microwave-safe bowl. Microwave until just softened, about 10 seconds. Add the lemon zest, half the Parmesan (save the rest for serving), a pinch of garlic and a pinch of chili flakes if desired. Mash with a fork to combine. Season with salt and pepper.
5. Rinse the shrimp under cold water and pat dry with paper towels. Toss in a large bowl with a drizzle of olive oil, the remaining garlic, salt and pepper. Heat a large pan over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque and cooked through, 2-4 minutes.
6. To the pan with the shrimp, add the drained spaghetti, roasted broccoli, seafood stock concentrate, garlic butter and ¼ cup of the reserved pasta cooking water. Toss until everything is thoroughly coated in sauce. Add a squeeze or two of lemon juice to taste. Season with salt and pepper. Divide the pasta between bowls and top with the remaining Parmesan and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking. Adjust cooking time as needed.

What can I substitute for seafood stock concentrate?

You can use ¼ cup of white wine or chicken broth mixed with a pinch of salt as a substitute.

Can I make this dish gluten-free?

Absolutely! Use gluten-free spaghetti and ensure your stock concentrate and Parmesan are gluten-free.