Lemon Scampi with Gulf Shrimp and Roasted Broccoli


a10This recipe for Scampi came out perfectly! However, there was an error in the way it was originally written. It seems that the author had reduced the ingredients in the recipe to serve two with the exception of the pasta. One full box of angel hair pasta was just too much in relation to the sauce, shrimp and broccoli. I have corrected it in the version written below. The directions for preparing the shrimp were spot on, and the sauce was perfect in consistency and flavor. Watch your time when roasting the broccoli — it can go from crisp to burned in a flash. Enjoy this creamy lemon scampi — well worth the effort.



  • 3 cups fresh broccoli florets,
  • 1 pound fresh gulf shrimp
  • ½ teaspoon garlic powder
  • salt, as needed
  • black pepper, as needed
  • 1/2 pound Barilla Angel Hair Pasta
  • 4 tablespoons butter, divided
  • 4 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • ½ white onion, minced
  • 1 cup heavy cream, divided
  • 2 ounces (4 tablespoons) cream cheese
  • ¼ cup grated parmesan
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh minced parsley
  • 4 lemon wedges


  1. Preheat oven to 450F. Toss broccoli with 2 tablespoons oil, ¼ teaspoon salt, and ⅛ teaspoon black or crushed red pepper. Roast on baking sheet for 20 minutes.
  2. Add a hefty pinch of salt to a large pot of water. Heat on stovetop over high heat, covered, until it comes to a rolling boil. Add pasta. Stir. Boil for 5 minutes before draining and rinsing with cold water. Set aside.
  3. Meanwhile, peel and devein shrimp. (Instructions here.) Toss with ½ teaspoon garlic powder, ¼ teaspoon salt, ⅛ teaspoon black pepper.
  4. Heat large skillet over medium heat. Add 2 tablespoons butter and 2 tablespoons oil. When the pan is sizzling hot, place shrimp in pan. Cook shrimp 2 minutes, flip over, cook 2 more minutes. Remove shrimp to dish and set aside.
  5. Add 2 more tablespoons butter to pan along with garlic and onion. Cover, and cook over low heat for about 3 minutes, or until onions clear.
  6. Remove cover. Add 1/2 cup heavy cream and bring to simmer over medium heat. Whisk in cream cheese, then add remaining ½ cup heavy cream. Bring back to simmer and slowly whisk in grated parmesan. Whisk until cheese melts completely (about 2 minutes).
  7. Turn off heat. Whisk in lemon juice. Toss pasta into sauce.
  8. Divide pasta between dishes. Top with broccoli, shrimp, and wedge of lemon. Lemon should be squeezed over pasta right before eating.

~ MaryMakesGood.com ~


About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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