Shrimp and Broccoli Scampi

This Shrimp and Broccoli Scampi combines tender shrimp, broccoli, and a zesty lemon garlic sauce over pasta. With options for adding white wine for a richer sauce, this dish brings restaurant-quality flavor to your kitchen in a few easy steps.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 432kcal

Author: Sandra

Ingredients

2 cups broccoli florets blanched (Note 1)
8 oz pasta linguine or fettuccine
3 tbsp butter
1 lb shrimp peeled and deveined (Note 2)
4 garlic cloves minced
1/2 cup white wine optional (Note 3)
Juice of 1 lemon about 2 tablespoons (Note 4)
Zest of 1 lemon optional
1/4 cup Parmesan cheese Note 5
Salt and black pepper to taste
Fresh parsley optional, for garnish

Instructions

Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until bright green and tender. Drain and set aside. (Note 6)
2 cups broccoli florets
Cook the pasta according to package instructions. Drain and set aside. (Note 7)
8 oz pasta
In a large skillet, melt 1 tbsp butter over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink. Remove from the skillet and set aside. (Note 8)
3 tbsp butter, 1 lb shrimp
Add the remaining 2 tbsp butter to the skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant. (Note 9)
4 garlic cloves
Pour in the white wine (if using) and lemon juice. Let it simmer for 2-3 minutes to reduce slightly. If not using wine, add 1/4 cup of pasta water for moisture. (Note 10)
1/2 cup white wine, Juice of 1 lemon
Return the shrimp and blanched broccoli to the skillet. Sprinkle the lemon zest over the top. Toss everything together with the sauce. Add the cooked pasta and Parmesan cheese, stirring to combine. Season with salt and pepper to taste. (Note 11)
Zest of 1 lemon, 1/4 cup Parmesan cheese, Salt and black pepper
Garnish with fresh parsley and serve immediately with extra lemon wedges, if desired.
Fresh parsley

Notes

Blanching helps the broccoli stay bright green and slightly crisp. Be careful not to overcook it. This step is brief, just enough to make the broccoli tender but not mushy.
Make sure your shrimp is peeled and deveined. Remove the shell and vein along the back by making a small incision with a knife or buy pre-prepared shrimp to save time.
Wine adds depth to the sauce, but it’s optional. If you’re new to cooking with wine, try a dry white like Sauvignon Blanc or Pinot Grigio. Remember to cook it down for a few minutes to mellow the flavor.
Fresh lemon juice adds fresher flavor compared to bottled juice. Roll the lemon on the countertop before juicing to make it easier to squeeze.
Freshly grated Parmesan melts better and adds a richer flavor compared to pre-grated cheese. Avoid using powdered Parmesan for the best results.
When blanching the broccoli and cooking pasta, use salted water. Salting the water for pasta is essential for seasoning.
Cook the pasta al dente (firm to the bite) since it will absorb more flavor when tossed with the sauce.
Shrimp cook quickly. They’re done when they turn pink and opaque. Overcooking makes them rubbery, so remove them from the heat as soon as they’re done.
Garlic cooks very fast and can turn bitter if burnt. Keep an eye on it and cook it only until you can smell its fragrance, about 30-60 seconds.
Let the liquid reduce slightly before adding the shrimp and broccoli. Reducing thickens the sauce and intensifies the flavors. If you skip the wine, pasta water works well as it contains starch, helping the sauce cling to the pasta.
Tossing everything together in the skillet ensures all the ingredients are evenly coated with the sauce. Add Parmesan last, as it will melt into the sauce and bring everything together.

Nutrition