Garlic Butter Shrimp Scampi with Spaghetti and Roasted Broccoli

This homemade shrimp scampi brings the flavors of your favorite Italian restaurant to your kitchen. Juicy shrimp are quickly sautéed until tender, then tossed with perfectly cooked spaghetti and crispy roasted broccoli. The secret is a quick garlic butter made with lemon zest, Parmesan and a pinch of chili flakes for a gentle kick.

Everything comes together in one pan with a splash of pasta water and seafood stock concentrate to create a luscious, buttery sauce that coats every strand. Serve with extra Parmesan and lemon wedges for a bright, satisfying meal that’s ready in under 30 minutes.

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Ingredients

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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 florets into 1-inch pieces if necessary. 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 (1 cup for 4 servings), then drain.
4. While pasta cooks, place 3 tablespoons butter (6 tablespoons for 4 servings) 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 small pinch of chili flakes if desired. Mash 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 stock concentrate, drained spaghetti, broccoli, garlic butter and ¼ cup reserved pasta cooking water (1/3 cup for 4 servings). Toss until everything is combined and coated in buttery 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 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 fish stock or clam juice or simply omit it and add a splash of white wine.

Can I make this gluten-free?

Absolutely, use gluten-free spaghetti and ensure your stock concentrate is gluten-free.