Garlic-Butter Shrimp Scampi with Roasted Broccoli
Toddler tip: Skip the pepper flakes. Serve her the linguine with shrimp chopped small and a little extra butter.
Low-carb fork: Skip the linguine — serve the shrimp and zucchini over sautéed greens or extra zucchini ribbons. The broccoli rounds it out.
Ingredients
Shrimp Scampi
- 1 lblarge shrimp, peeled & deveined
- 2 tbspbutter
- 2 tbspolive oil
- 4 clovesgarlic, minced
- ¼ tspred pepper flakes (optional)
- 1 mediumzucchini, sliced
- ⅓ cupdry white wine (or chicken broth)
- 1lemon (juice + zest)
- 2 tbspparsley, chopped
- to tastesalt
Linguine
- 12 ozlinguine
- for the potsalt (for pasta water)
Roasted Broccoli (makes enough for tonight + pork night)
- 4broccoli crowns, cut in florets
- 2 tbspolive oil
- ½ tspgarlic powder
- to tastesalt & pepper
Instructions
1Heat the oven to 425°F. Toss the broccoli florets with olive oil, garlic powder, salt, and pepper and spread on a sheet pan. Roast 18–22 min until the edges are crisp. Make the full batch — you'll reserve half for honey-garlic pork night.
2Once the broccoli is in the oven, bring a large pot of well-salted water to a boil and cook the linguine to al dente. Time it so the pasta finishes right as the shrimp comes out of the pan. Reserve ½ cup pasta water before draining.
3Pat the shrimp very dry and season lightly with salt — dry shrimp sear instead of steam.
4In a large skillet over medium-high, warm the olive oil and sauté the sliced zucchini 3–4 min until just tender; push to the side of the pan.
5Lower to medium, add the butter, garlic, and pepper flakes and cook 1 min until fragrant — don't let the garlic brown. Add the shrimp in one layer and cook ~1½ min per side until just pink and opaque, then pull them so they don't overcook.
6Pour in the wine (or broth) and lemon juice and simmer 1–2 min, scraping up the browned bits, to reduce. Toss in the drained linguine with a splash of pasta water and swirl hard off heat to emulsify a silky sauce; return the shrimp to warm through.
7Off heat, swirl in a final small knob of cold butter, then finish with the lemon zest and chopped parsley. Serve with the roasted broccoli — and set aside half the broccoli, covered in the fridge, for pork night.