Lemon Garlic Shrimp Scampi with Spaghetti and Roasted Broccoli

Impress your dinner guests with this homemade version of an Italian restaurant favorite. Juicy shrimp are sautéed until tender, then tossed with al dente spaghetti and crispy roasted broccoli. The star of the show is a quick garlic butter sauce made with lemon zest and Parmesan, creating a rich and flavorful coating for every bite.

A sprinkle of chili flakes adds a gentle heat, while a squeeze of fresh lemon brightens the dish. Serve with extra lemon wedges on the side for a restaurant-worthy presentation. Buon appetito!

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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 an oven rack to the top position and preheat to 450°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut broccoli florets into 1-inch pieces if needed. Zest and quarter the lemon. Peel and mince or grate the garlic.
2. Toss the 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 the spaghetti and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
4. While the pasta cooks, place 3 tablespoons butter in a small microwave-safe bowl. Microwave until just softened, about 10 seconds. Add the 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 the shrimp under cold water and pat dry with paper towels. Toss in a large bowl with a drizzle of olive oil, the remaining garlic, salt and pepper. Heat a large pan over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque and cooked through, 2-4 minutes.
6. To the pan with the shrimp, add the stock concentrate, spaghetti, roasted broccoli, garlic butter and ¼ cup reserved pasta cooking water. Toss until everything is combined and coated in sauce. Add a squeeze or two of lemon juice to taste. Season with salt and pepper. Divide the pasta between bowls and top with the 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, just thaw them completely and pat dry before cooking.

What can I substitute for seafood stock concentrate?

You can use ¼ cup of fish stock or clam juice or simply omit it and add a bit more lemon juice and butter.

Can I make this dish gluten-free?

Absolutely! Use gluten-free spaghetti and ensure all other ingredients are gluten-free.