Garlic Butter Shrimp Scampi
over Spaghetti with Roasted Asparagus
- Fish
- Shellfish
- Milk
- Wheat
Impress your dinner companions with this DIY version of a trattoria favorite. Sautéed tender shrimp is tossed with al dente spaghetti 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)
ounce
Broccoli
6 ounce
Asparagus
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
2 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
6 ounce
Spaghetti
(Contains: Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
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 spaghetti 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 spaghetti, 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the buttery garlic taste, though some found it needed more sauce or seasoning for extra zing.
- Ease of prep: Quick and simple to make, with clear instructions that were easy to follow.
- Suggestions: Consider adding white wine, sun-dried tomatoes, or artichokes for more depth. Roast the broccoli for extra flavor.
- Leftovers: Reheats well, with some customers getting multiple meals from a single recipe.
- Veggies: Try swapping broccoli for asparagus or adding extra vegetables like mushrooms for more variety.
