Garlic Butter Shrimp Scampi over Spaghetti
with Roasted Asparagus & Broccoli
- Fish
- Shellfish
- Milk
- Wheat
Plump shrimp are sautéed with garlic and tossed with al dente spaghetti in a lemon-Parmesan garlic butter sauce, made silky with a splash of starchy pasta water. Roasted asparagus and broccoli, caramelized at high heat, round out the bowl. A squeeze of fresh lemon and a pinch of chili flakes finish this classic scampi with bright, clean flavor.
Ingredients
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
ounce
Broccoli
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
8 ounce
Asparagus
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
2 clove
Garlic
6 ounce
Spaghetti
(Contains: Wheat)
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
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Trim woody ends from asparagus, then cut into 2-inch pieces. Cut broccoli into 1-inch pieces if necessary. Zest and quarter lemon. Peel and mince or grate garlic.
Toss broccoli and asparagus on a baking sheet with a drizzle of olive oil, salt, and pepper.
Roast on top rack until browned and tender, 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, asparagus, stock concentrate, garlic butter, and ¼ cup reserved pasta cooking water (⅓ cup for 4). 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.
