Garlic Butter Shrimp Scampi with Spaghetti and Roasted Broccoli

Impress your dinner guests with this homemade version of an Italian restaurant classic. Juicy shrimp are sautéed until perfectly tender, then tossed with al dente spaghetti and crispy oven-roasted broccoli. The star of the show is a quick homemade garlic butter that melts into a luscious sauce with Parmesan and fresh lemon juice.

A sprinkle of chili flakes adds a gentle kick, balancing the richness of butter and cheese. This dish comes together in about 30 minutes, making it ideal for a weeknight indulgence or a special occasion. Serve with a glass of white wine and enjoy every bite!

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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

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon 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 the oven 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 and quarter the lemon. 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 and cook until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain the spaghetti.
4. While the pasta cooks, place 3 tablespoons of butter in a small microwave-safe bowl. Microwave until just softened, about 10 seconds. Add the lemon zest, half of the Parmesan (save the rest for serving), a pinch of garlic and a small 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 the shrimp 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 seafood stock concentrate, cooked spaghetti, roasted broccoli, the garlic butter mixture and ¼ cup of the reserved pasta cooking water. Toss until everything is well combined and coated in a buttery 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 the remaining lemon wedges.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for seafood stock concentrate?

You can use ¼ cup of fish stock or clam juice or simply omit it and add a splash of white wine.

How do I make this dish gluten-free?

Use gluten-free spaghetti and ensure your stock concentrate is gluten-free.