Shrimp & Broccoli Scampi

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"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


  • 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.

Tips & Variations

  • Cooking spray



I usually serve brocolli with scampi, but on the side. This was a nice change. Liked cooking it with the pasta. The only change I made was to use white wine instead of broth.

review by:
(23 Aug 2017)