Garlic Butter Shrimp Scampi with Spaghetti and Roasted Broccoli

This garlic butter shrimp scampi is a weeknight dinner that feels like a special occasion. Tender shrimp and al dente spaghetti are tossed in a homemade garlic butter sauce brightened with lemon zest and finished with Parmesan. Roasted broccoli adds a crispy, savory contrast.

The secret is a quick garlic butter made with lemon zest, Parmesan and a pinch of chili flakes. It melts into the pasta along with a splash of stock concentrate for depth. Serve with extra lemon wedges and chili flakes on the side.

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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

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. Preheat oven to 450°F with rack in top position. Bring a large pot of salted water to a boil. Cut broccoli into 1-inch florets. Zest and quarter the lemon. 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. Add spaghetti to boiling water and cook until al dente, 9-11 minutes. Reserve ½ cup pasta water, then drain.
4. Place butter in a small microwave-safe bowl and microwave until softened, about 10 seconds. Stir in lemon zest, half the Parmesan, a pinch of garlic and a pinch of chili flakes. Mash with a fork; season with salt and pepper.
5. Rinse shrimp and pat dry. Toss with olive oil, remaining garlic, salt and pepper. Heat a large pan over medium-high heat. Cook shrimp until opaque, 2-4 minutes.
6. Add drained spaghetti, roasted broccoli, stock concentrate, garlic butter and ¼ cup reserved pasta water to the pan. Toss to coat. Squeeze in lemon juice to taste; season with salt and pepper. Serve topped with remaining Parmesan and chili flakes, with 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, but the flavor will be slightly different.

Can I make this gluten-free?

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