Garlic Butter Shrimp Scampi with Spaghetti and Roasted Broccoli

Impress your dinner guests with this homemade version of an Italian restaurant favorite. Juicy shrimp are sautéed until tender, then tossed with perfectly cooked spaghetti and crispy roasted broccoli. The secret? A luscious garlic butter sauce made with lemon zest, Parmesan and a pinch of chili flakes for a subtle kick.

This dish comes together quickly but tastes like it simmered for hours. Serve it with a glass of white wine and enjoy a restaurant-quality meal right at your own table.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

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

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil.
2. Cut the broccoli into small florets. Toss with a drizzle of olive oil, salt and pepper. Spread on a baking sheet and roast for 15-18 minutes until tender and lightly charred.
3. While the broccoli roasts, cook the spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
4. Zest and juice the lemon. Mince the garlic cloves. Pat the shrimp dry and season with salt and pepper.
5. In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the shrimp and cook 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
6. In the same skillet, add the remaining 1 tablespoon butter and minced garlic. Cook for 30 seconds until fragrant. Stir in the seafood stock concentrate, lemon zest, lemon juice and chili flakes. Cook for 1 minute.
7. Add the cooked spaghetti and 1/4 cup of reserved pasta water to the skillet. Toss to coat. If the sauce seems dry, add more pasta water a little at a time.
8. Return the shrimp to the skillet and add the roasted broccoli. Toss everything together. Remove from heat and stir in the Parmesan cheese. Serve immediately.

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 1/4 cup of clam juice or fish stock or simply omit it and add a splash of white wine.

Is this recipe gluten-free?

No, but you can use gluten-free spaghetti to make it gluten-free.