Garlic Butter Shrimp Scampi

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• black pepper
• broccoli
  2 unit
• butter
  6 tbsp
• chili flakes
  1 tsp
• garlic
  4 clove
• lemon
  2 unit
• linguine pasta
  12 oz
• olive oil
  1 tbsp
• salt
• seafood stock concentrate
  2 unit
• shrimp
  20 oz

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Cut broccoli into 1-inch pieces if necessary. Zest and quarter lemon . Peel and mince or grate garlic .

   broccoli: 2 unit, lemon: 2 unit, garlic: 4 clove
2. 

   2

   Toss broccoli on a baking sheet with a drizzle of olive oil , salt , and black pepper . Roast on top rack until browned and crispy, ⏱️ 15 minutes .

   olive oil: 1 tbsp, salt, black pepper
3. 

   3

   Once water is boiling, add linguine pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 11 minutes . Reserve 1/2 cup pasta cooking water (1 cup for 4 servings), then drain.

   linguine pasta: 12 oz
4. 

   4

   While pasta cooks, place 3 TBSP butter (6 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, ⏱️ 10 seconds . Add lemon zest, half the Parmesan cheese (save the rest for serving), a pinch of garlic, and a pinch of chili flakes if desired. Mash with a fork to combine. Season with salt and pepper.

   butter: 6 tbsp, Parmesan cheese: 6 tbsp, chili flakes: 1 tsp
5. 

   5

   Rinse shrimp under cold water, then pat dry with paper towels. Toss in a large bowl with a large drizzle of olive oil, remaining garlic, salt, and pepper. Heat a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, ⏱️ 4 minutes .

   shrimp: 20 oz
6. 

   6

   To pan with shrimp, add drained linguine, broccoli, seafood stock concentrate , garlic butter, and 1/4 cup reserved pasta cooking water (1/3 cup for 4 servings). Toss until everything is thoroughly coated in sauce. Add a squeeze or two of lemon juice to taste. Season with salt and pepper. Divide pasta between bowls and top with remaining Parmesan and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.

   seafood stock concentrate: 2 unit