Garlic Butter Shrimp Scampi with Spaghetti and Roasted Broccoli

This garlic butter shrimp scampi is a showstopper that comes together in under 30 minutes. Juicy shrimp, perfectly al dente spaghetti and crispy roasted broccoli are tossed in a rich homemade garlic butter sauce infused with lemon zest, Parmesan and a touch of chili flakes. It’s the kind of meal that feels special enough for company but easy enough for a busy weeknight.

The secret is the compound butter: softened butter mixed with lemon zest, garlic, Parmesan and chili flakes. As it melts into the hot pasta and shrimp, it creates a silky, flavorful sauce that coats every strand. A squeeze of fresh lemon juice brightens everything up. Serve with extra lemon wedges and a sprinkle of Parmesan for a truly memorable dinner.

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Ingredients

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce. Cut broccoli into 1-inch pieces. Zest and quarter lemon. Peel and mince or grate garlic.
2. Toss broccoli on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until browned and crispy, 12-15 minutes.
3. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
4. While pasta cooks, place 3 tablespoons butter in a small microwave-safe bowl. Microwave until just softened, about 10 seconds. Add 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 shrimp under cold water, then pat dry with paper towels. Toss in a large bowl with a large drizzle of olive oil, remaining garlic, salt and pepper. Heat a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 2-4 minutes.
6. To pan with shrimp, add drained spaghetti, broccoli, stock concentrate, garlic butter and ¼ cup 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 pasta between bowls and top with 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, thaw them completely under cold running water and pat dry before cooking.

What can I substitute for seafood stock concentrate?

You can use ¼ cup of white wine or chicken broth or simply omit it-the dish will still be flavorful.

Can I make this dish gluten-free?

Absolutely! Use gluten-free spaghetti and ensure all other ingredients are gluten-free.