Garlic Butter Shrimp Scampi with Spaghetti and Roasted Broccoli

This shrimp scampi recipe brings together succulent shrimp, perfectly cooked spaghetti and crispy roasted broccoli, all tossed in a rich garlic butter sauce with lemon and Parmesan. It’s a complete meal that feels special enough for company but simple enough for a weeknight.

The secret is a homemade garlic butter made with lemon zest, Parmesan and a pinch of chili flakes for gentle heat. Combined with a seafood stock concentrate, it creates a silky, flavorful sauce that coats every strand of pasta. Serve with extra lemon wedges and a sprinkle of chili flakes for a beautiful finish.

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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

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to 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 pieces. Zest and quarter the lemon. Peel and mince or grate the 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 the 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, 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 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, 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 fish stock or clam juice or simply omit it and add a bit more lemon juice and butter.

Can I make this dish gluten-free?

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