Lemon Garlic Shrimp Scampi with Spaghetti and Roasted Broccoli

This lemon garlic shrimp scampi is everything you love about the classic Italian-American dish, but with a vibrant twist. Juicy shrimp and al dente spaghetti are tossed in a rich, homemade garlic butter sauce infused with lemon zest and Parmesan, then paired with crispy roasted broccoli for a satisfying crunch. It’s a complete meal that feels special enough for company but simple enough for a busy weeknight.

The secret to the incredible flavor is the compound butter-just butter, lemon zest, Parmesan, garlic and a pinch of chili flakes-melted into the pasta to create a silky, flavorful coating. A splash of pasta cooking water helps the sauce cling to every strand. Serve with extra lemon wedges and a sprinkle of chili flakes for a little heat.

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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

20 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 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 produce. Cut broccoli into 1-inch florets. Zest the lemon, then quarter it. Peel and mince or grate the garlic.
2. On a baking sheet, toss broccoli with a drizzle of olive oil, salt and pepper. Roast on the top rack until browned and crispy, 12-15 minutes.
3. Once water is boiling, add spaghetti and 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 and pat dry with paper towels. In a large bowl, toss shrimp with a 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 the pan with shrimp, add drained spaghetti, roasted broccoli, seafood stock concentrate, the garlic butter and ¼ cup reserved pasta cooking water (⅓ cup for 4 servings). Toss until everything is thoroughly coated. Add a squeeze or two of lemon juice to taste. Season with salt and pepper. Divide among bowls, top with remaining Parmesan and a pinch of chili flakes if desired. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just 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 instead, though the flavor will be slightly different.

Can I make this gluten-free?

Absolutely! Use gluten-free spaghetti and ensure your stock concentrate and other ingredients are certified gluten-free.