Lemon Garlic Butter Shrimp Scampi with Spaghetti and Roasted Broccoli

This lemon garlic butter shrimp scampi brings trattoria flavor right to your kitchen. Juicy shrimp are quickly sautéed and tossed with al dente spaghetti and crispy roasted broccoli in a luscious garlic butter sauce brightened with lemon zest and Parmesan. A pinch of chili flakes adds a gentle warmth that makes every bite irresistible.

Best of all, this dish comes together in about 30 minutes, making it perfect for a satisfying weeknight meal or a dinner party that feels special without the fuss. Serve with extra lemon wedges and a glass of white wine for the full experience.

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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 an oven rack to the top position and preheat to 450°F. Bring a large pot of salted water to a boil. Cut broccoli into 1-inch pieces. Zest and quarter the lemon. Peel and mince the garlic.
2. Toss broccoli on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack until browned and crispy, 12-15 minutes.
3. Once the water is boiling, add spaghetti 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 (if desired). Mash with a fork to combine. Season with salt and pepper.
5. Rinse shrimp under cold water and pat dry. Toss with a drizzle of olive oil, remaining garlic, salt and pepper. Heat a large pan over medium-high heat. Cook shrimp until opaque and cooked through, 2-4 minutes.
6. Add drained spaghetti, roasted broccoli, stock concentrate, garlic butter and ¼ cup reserved pasta water to the pan with shrimp. Toss until everything is well coated. Add lemon juice to taste. Season with salt and pepper. Divide among bowls, top with remaining Parmesan and chili flakes if desired. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking. Adjust cook time slightly if needed.

What can I substitute for seafood stock concentrate?

You can use ¼ cup of fish stock or clam juice or simply omit it – the dish will still be flavorful.

Is this recipe gluten-free?

No, as written it contains wheat pasta. Use gluten-free spaghetti and check your stock concentrate for gluten to make it gluten-free.