Lemon Garlic Shrimp Scampi with Spaghetti and Roasted Broccoli

This shrimp scampi recipe brings together tender sautéed shrimp, perfectly cooked spaghetti and crispy roasted broccoli in a rich garlic butter sauce brightened with lemon and Parmesan. It’s an elegant yet simple dish that feels special enough for company but comes together in under 30 minutes.

The secret is a quick homemade garlic butter infused with lemon zest and Parmesan, which melts into the pasta along with a splash of seafood stock concentrate for depth. A pinch of chili flakes adds a subtle warmth, while fresh lemon juice cuts through the richness. Serve with extra lemon wedges and a sprinkle of Parmesan for a truly satisfying meal.

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Ingredients

1 unit Seafood Stock ConcentrateView 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

2 unit BroccoliView 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. 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 into 1-inch florets. Zest the lemon, then quarter it. Peel and mince or grate the garlic.
2. On a baking sheet, toss broccoli 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 boils, add spaghetti and 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. In a large bowl, toss shrimp with a drizzle of olive oil, the 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, seafood stock concentrate, the garlic butter and ¼ cup reserved pasta cooking water. Toss until everything is well coated. Squeeze in lemon juice to taste. Season with salt and pepper. Divide among bowls, top with remaining Parmesan and a pinch of chili flakes if desired. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use linguine instead of spaghetti?

Absolutely. Linguine or any long pasta works well in this dish. Adjust cooking time according to package directions.

How do I make this recipe dairy-free?

Substitute the butter with a high-quality vegan butter and use a dairy-free Parmesan alternative. The sauce will still be delicious.

Can I add white wine to the sauce?

Yes, a splash of dry white wine (like Pinot Grigio) added after cooking the shrimp adds wonderful flavor. Reduce it by half before adding the pasta water.