Garlic Butter Shrimp Scampi with Spaghetti and Roasted Broccoli

Impress your dinner guests with this DIY version of a classic Italian trattoria dish. Tender sautéed shrimp is tossed with al dente spaghetti and crispy roasted broccoli, all coated in a rich garlic butter sauce. The secret? A homemade compound butter whipped up with lemon zest, Parmesan and a hint of chili flakes for a subtle kick.

This easy yet elegant meal comes together in about 30 minutes, making it perfect for a weeknight dinner or a special occasion. Serve with a glass of white wine and enjoy the compliments!

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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

3 tablespoon 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 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 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 drained spaghetti, broccoli, stock concentrate, garlic butter and ¼ cup reserved pasta cooking water (⅓ cup for 4 servings). 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 fish sauce or a splash of white wine mixed with a little chicken broth.

Can I make this dish gluten-free?

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