Shrimp & Broccoli Scampi

Write Review

4
Servings

10m
Prep Time

20m
Cook Time

30m
Ready In

Recipe: #24745

August 25, 2016

Categories: Dinner, Lunch, Main Dish, Shellfish, Shrimp, Pasta, Spaghetti, Vegetables, Broccoli, Italian, Southern, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Skillet, Low Calorie, Low Fat, Make it from scratch more

recipe by:
breezermom

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
breezermom

"Quick meal for a weeknight or when you are in a hurry. The cornstarch mix helps the garlic sauce stick to the pasta, so don't leave it out."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (302 g)
Calories 554.3
Total Fat - 9.2 g
Saturated Fat - 3.5 g
Cholesterol - 24.4 mg
Sodium - 263.5 mg
Total Carbohydrate - 103.5 g
Dietary Fiber - 4.5 g
Sugars - 3.4 g
Protein - 15.3 g
Calcium - 160.7 mg
Iron - 4.1 mg
Vitamin C - 133.9 mg
Thiamin - 0.8 mg

Step 1

Cook the pasta according to the package directions, omitting salt and fat. Add the broccoli in the last 2 minutes of cooking. Drain.

Step 2

Heat a large skillet over high heat. Coat the pan with cooking spray. Add shrimp; cook 2 minutes on each side. Remove the shrimp from the pan.

Step 3

Heat the pan over medium-low heat. Add butter and oil; swirl to coat. Add garlic; saute 1 minute.

Step 4

Add chicken stock; bring to a boil, scraping the pan to loosen browned bits. Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into the stock mixture; cook 1 minute. Stir in shrimp, pasta mixture, parsley, rind, juice, and salt; cook 1 minute, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.