Garlic Butter Shrimp Scampi
over Linguine with Roasted Broccoli
- Fish
- Shellfish
- Wheat
- Milk
Impress your dinner companions with this DIY version of a trattoria favorite. Sautéed tender shrimp is tossed with al dente linguine and crispy roasted broccoli. Of course, it wouldn’t be scampi without plenty of lemon and butter—here, we whip up homemade garlic butter with lemon zest and Parmesan to form the base for an easy yet wow-worthy sauce. A kiss of heat from chili flakes, and all that’s left to do is pour the vino. Buon appetito!
Ingredients
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
2 clove
Garlic
6 ounce
Linguine Pasta
(Contains: Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Broccoli
1 teaspoon
Chili Flakes
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Cut broccoli into 1-inch pieces if necessary. Zest and quarter lemon. Peel and mince or grate 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 linguine to pot. Cook, stirring occasionally, 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, 10 seconds. Add 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.
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 drained linguine, broccoli, stock concentrate, garlic butter, and ¼ cup reserved pasta cooking water (⅓ cup for 4 servings). Toss until everything is thoroughly coated in 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.
