Lemon Garlic Butter Shrimp Scampi with Spaghetti and Roasted Broccoli

This homemade shrimp scampi brings together tender sautéed shrimp, al dente spaghetti and crispy roasted broccoli in a luscious garlic butter sauce. Bright lemon zest and juice, Parmesan and a pinch of chili flakes elevate the dish to trattoria-level deliciousness.

Ready in about 30 minutes, this recipe is perfect for a weeknight dinner that feels special. The garlic butter is made from scratch with lemon zest and Parmesan, creating a quick yet impressive sauce. Serve with extra lemon wedges and a sprinkle of chili flakes for a touch of heat.

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Ingredients

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

16 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView 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. Wash and dry produce. Cut broccoli into 1-inch pieces. 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. 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 and 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. 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 lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat dry before cooking.

Can I substitute another pasta?

Absolutely, linguine or fettuccine work well.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water.