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Shrimp Scampi + Roasted Broccoli

Active Time: 25 minutes
Total Time: 25 minutes
  • Dairy Free
  • Pescatarian
  • Super Fast
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Why we love it:

Our take on a classic Italian restaurant staple. It’s great over spaghetti, as here, or bread, rice, or polenta. Roasted broccoli spears make for a nice, earthy balance to the sweet shrimp and garlicky sauce.


  • 12 pound Spaghetti
  • 1 pound Broccoli
  • 34 teaspoon Kosher Salt (to taste)
  • 3 Tablespoons Unsalted Butter (divided)
  • 4 cloves Garlic
  • 2 Tablespoons Extra Virgin Olive Oil
  • 12 cup White Wine (dry, or use stock)
  • 18 teaspoon Red Pepper Flakes (or to taste)
  • 14 teaspoon Black Pepper (freshly cracked)
  • 112 pounds Shrimp (medium or large, peeled and deveined)
  • 12 Lemon (juice)
  • 13 cup Fresh Parsley (chopped)

Cooking Instructions


    Cook spaghetti according to package instructions.


    Heat the oven to 425 degrees. Slice broccoli through the stalk, so you get long spears. Toss on a baking sheet with a pinch of salt. Dot with 1 Tablespoon of butter cut into small pieces. Roast for 12 minutes or until tender and golden brown in some places.

  • 3. GARLIC

    Mince the garlic as finely as you can.

  • 4. SAUTÉ

    In a large skillet over medium-high heat, melt 2 Tablespoons butter and add the olive oil. Add the garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and black pepper and bring to a simmer. Let the liquid reduce by ½ - simmering about 2 minutes.

  • 5. SHRIMP

    Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Flip them over once or twice to cook evenly. Stir in the lemon juice.

  • 6. SERVING

    Chop parsley. Plate pasta and broccoli, top with shrimp and sauce. Garnish with parsley.

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    serve over rice or GF spaghetti
  • PASTA:
    this is great over crusty, toasted bread, polenta, rice
  • WINE:
    use chicken or vegetable stock
    if butter doesn’t count as dairy free for you, omit and use only olive oil
    optional, or use chopped basil or a teaspoon of dried parsley

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Try serving the shrimp on skewers, pluck them out of the pan before adding parsley
  • Toss pasta with butter but spoon a little bit of sauce over top and toss to coat evenly

For Toddlers

  • Chop the shrimp into small finger sized bites. It’s ok to feed them cooked sauce with wine but if you prefer not to, make the broth substitution or cook some shrimp in a separate pan

For Choosy Eaters

  • Serve spaghetti with just butter (maybe parmesan) or marinara
  • Try shrimp on a skewer or toothpick
  • Microwave some broccoli in a safe bowl with ½ inch of water and a lid. Sometimes the roasted broccoli has a texture and more intense flavor and the browned edges which are so good, don’t appeal to learning eaters.

Prep Ahead & Use It Up

  1. You can chop the garlic ahead and store in an airtight container
  2. Defrost the shrimp if needed
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