Classic Shrimp Scampi with Linguine and Roasted Broccoli

Succulent shrimp tossed in a vibrant garlic-butter lemon sauce with tender linguine, served alongside perfectly roasted broccoli for a complete, flavor-packed Italian meal.

• Prep: 25 min
• Cook: 25 min
• Total: 50 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Medium
• Cost: $4.80/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Sugar

Tags

• sauté
• roast
• quick
• savory
• classic
• rich

Ingredients

• 1 pound linguine pasta
• 1.5 pound shrimp (large, peeled and deveined)
• 0.25 cup olive oil
• 0.5 cup unsalted butter
• 6 clove garlic (minced)
• 0.5 teaspoon red pepper flakes
• 0.5 cup dry white wine
• 1 lemon (zested and juiced)
• 0.25 cup fresh parsley (chopped)
• 1.5 pound broccoli florets
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 0.5 cup grated Parmesan cheese (grated)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a large pot, bring generously salted water to a rolling boil. Add the linguine pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
3. While the pasta cooks, toss the broccoli florets with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on the prepared baking sheet. Roast for 15-20 minutes, or until tender-crisp and slightly charred.
4. In a large skillet, heat the remaining olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, just until they turn pink and opaque. Do not overcook. Remove shrimp from the skillet and set aside.
5. Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and red pepper flakes and sauté for about 1 minute until fragrant. Do not brown the garlic.
6. Pour in the dry white wine or chicken broth and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly. Stir in the lemon zest, lemon juice, remaining 1 teaspoon of salt, and 1/4 teaspoon of black pepper.
7. Add the cooked linguine pasta to the skillet with the sauce. Toss to coat, adding a splash or two of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta. Return the cooked shrimp to the skillet and toss gently.
8. Stir in the chopped fresh parsley. Serve immediately with the roasted broccoli on the side, and offer grated Parmesan cheese for garnish if desired.

Notes

Leftovers can be stored in an airtight container for 2-3 days in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to revive the sauce. The shrimp may become slightly chewier upon reheating.

Nutrition (per serving)

• Calories: 595
• Protein: 26.3 g
• Carbohydrates: 66 g
• Fat: 25.6 g
• Fiber: 9.9 g
• Sodium: 1129 mg
• Saturated Fat: 10.8 g
• Sugar: 3.4 g
• Cholesterol: 165 mg