HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic Butter Shrimp Scampi
Garlic Butter Shrimp Scampi

Garlic Butter Shrimp Scampi

over Spaghetti with Roasted Broccoli

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Impress your dinner companions with this homemade version of an Italian restaurant favorite. Shrimp is sautéed until tender, then tossed with al dente spaghetti and crispy roasted broccoli. Of course, it wouldn’t be shrimp scampi without plenty of cheese and butter—here, we whip up a homemade garlic butter to form the base for an easy yet wow-worthy sauce with Parmesan and lemon juice. Add a sprinkle of chili flakes for heat, then all that’s left to do is pour the vino. Buon appetito!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Broccoli Florets

1 unit


1 teaspoon

Chili Flakes

1 unit

Seafood Stock Concentrate

(ContainsFish, Shellfish)

2 clove


6 ounce



10 ounce



¼ cup

Parmesan Cheese


Not included in your delivery

1 tablespoon

Olive Oil

3 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate85 g
Sugar7 g
Dietary Fiber9 g
Protein38 g
Cholesterol270 mg
Sodium1470 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Small Bowl
Large Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. • Cut broccoli florets into 1-inch pieces if necessary. Zest and quarter lemon. Peel and grate or mince garlic.


• 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.


• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.


• While pasta cooks, place 3 TBSP butter (6 TBSP 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 small pinch of chili flakes if desired. Mash to combine. Season with salt and pepper.


• 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.


• To pan with shrimp, add stock concentrate, drained spaghetti, roasted broccoli, garlic butter, and ¼ cup reserved pasta cooking water (1⁄3 cup for 4 servings). Toss until everything is combined and coated in a buttery 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.