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.
This shrimp and broccoli scampi is perfect if you’re in the mood for a fresh, light meal that’s easy enough for a weeknight yet elegant enough for company. With shrimp, broccoli, and a simple lemon-garlic sauce over pasta, it’s a dish that hits all the right notes for flavor and simplicity.
The beauty of this scampi is that it’s endlessly adaptable and perfect for when you want something restaurant-quality without leaving home.
We have plenty of other quick and flavorful recipes here on the blog if you’re looking to expand your weeknight rotation! If you enjoy light, citrusy flavors, you might also love this Chicken Pesto Flatbread or our Caprese Chicken Skillet. For a bit of comfort, check out our Parmesan Butter Pasta or this cozy favorite Tomato Chicken Soup. Each recipe is designed to help you create delicious meals without spending hours in the kitchen.
What You’ll Love About This Recipe
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
- Shrimp. Shrimp is the star of this dish! Look for medium to large shrimp (31-40 shrimp per pound), peeled and deveined. If shrimp isn’t available, you can substitute with scallops or even chunks of white fish, like cod or tilapia, keeping the cooking time short to avoid overcooking.
- Broccoli. Blanching keeps the broccoli tender-crisp. Feel free to swap with other quick-cooking veggies like asparagus, zucchini, or green beans.
- Garlic. Garlic is essential for flavoring this dish. Fresh garlic is best, but ½ teaspoon garlic powder can work in a pinch.
- Butter. Butter gives the sauce a hint of creaminess. You can substitute with olive oil, though the flavor will be a bit different.
- Lemon Juice & Zest. Fresh lemon juice and zest brightens the dish. If you don’t have fresh lemons, bottled lemon juice works fine. Zest is optional but recommended.
- White Wine. White wine adds acidity and depth to the sauce. You can skip this and use pasta water instead or add a splash of chicken or vegetable broth.
- Parmesan Cheese. Parmesan cheese melts into the sauce for added flavor. Freshly grated Parmesan is best, but pre-grated or shredded Parmesan will work, too. If you need a dairy-free option, a sprinkle of nutritional yeast can work as a substitute.
- Pasta (Linguine or Fettuccine). Linguine or fettuccine (we used fettuccine) hold the sauce well, but you can use spaghetti, angel hair, or even a short pasta like penne if you prefer. For a low-carb option, try zucchini noodles or spaghetti squash.
- Salt and Black Pepper. Simple seasonings to bring out all the flavors. Adjust to your taste.
- Fresh Parsley (optional). Parsley adds color and fresh flavor that complements the other flavors that are going in in this dish. Basil, chives, or green onions can also be used as garnishes.
How to Make It
Follow these step-by-step photos for a quick overview, and don’t forget to scroll down to the recipe card at the end for exact measurements, full instructions, and recipe notes!
Step 1: Blanch broccoli in salted boiling water until tender, then drain and set aside.
Step 2: Cook pasta until al dente, then drain and set aside.
Tips for Success
- Prep Ingredients in Advance. This recipe comes together quickly, so having everything prepped and ready to go will make the cooking process smoother. Measure out ingredients, blanch the broccoli, and have the shrimp peeled and deveined before starting.
- Cook the Pasta Al Dente. To avoid soggy pasta, cook it al dente, as it will continue to absorb flavors when mixed with the sauce. This keeps the texture perfect for serving.
- Use Fresh Garlic and Lemon Juice. Fresh garlic and lemon juice add the best flavor. Minced garlic and bottled lemon juice work in a pinch, but fresh ingredients will give your dish that extra zing and depth.
- Watch the Shrimp Closely. Shrimp cook very fast and can turn rubbery if overcooked. They’re ready when they turn pink and opaque, usually 2-3 minutes per side. Remove them from the pan as soon as they’re done to prevent overcooking.
- Reduce the Sauce. Letting the wine and lemon juice simmer for a few minutes allows the flavors to concentrate, giving the sauce more depth. If you’re not using wine, add a splash of pasta water for similar richness.
- Toss Everything Together. Adding the pasta, shrimp, broccoli, and Parmesan directly to the skillet helps coat everything evenly with the sauce. This step ensures each bite is packed with flavor.
- Finish with Fresh Herbs and Lemon Zest. A sprinkle of fresh parsley or basil and a touch of lemon zest just before serving enhances the dish’s color and brightness, making it look and taste even more appetizing.
- Adjust Seasoning to Taste. Since flavors intensify as the sauce reduces, it’s best to taste and adjust salt and pepper right before serving. A little extra salt or a pinch of pepper can make a big difference.
Storage and Reheating
Storage. Place any leftovers in an airtight container and refrigerate for up to 3 days. If you’re planning to store it, it’s best to keep the pasta separate from the shrimp and sauce, if possible, as pasta can soak up the sauce over time, making it softer.
Freezing. Although not ideal, you can freeze this dish for up to 2 months. Place it in a freezer-safe container and thaw it in the refrigerator overnight before reheating. Note that the texture of the shrimp may change slightly after freezing, and pasta may become softer.
Reheating. For best results, reheat the dish on the stove over medium heat. Add a splash of water or chicken broth to help loosen up the sauce and stir occasionally until warmed through. Alternatively, you can reheat it in the microwave in 30-second intervals, stirring between each interval to ensure even heating. Be cautious not to overheat, as shrimp can become rubbery if reheated too long.
more easy
Shrimp and Weeknight Dinner Recipes
- 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
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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
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Cook the pasta according to package instructions. Drain and set aside. (Note 7)
8 oz pasta
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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
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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
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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
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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
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Garnish with fresh parsley and serve immediately with extra lemon wedges, if desired.
Fresh parsley
- 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.
Calories: 432kcal | Carbohydrates: 47g | Protein: 34g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 209mg | Sodium: 324mg | Potassium: 602mg | Fiber: 3g | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 42mg | Calcium: 190mg | Iron: 2mg
Servings: 4 servings
Calories: 432kcal
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