Classic Shrimp Scampi
with Creamy Garlic Gemelli & Broccoli
Cooking time
25 minutes
Servings
4
Calories
720 /serving
Garlic and butter find their way back together in a delicious scampi meal that you’d find at a family-friendly seafood restaurant. It takes just a couple of minutes to pan-cook them to pink with butter, garlic and lemon, before serving with creamy pasta and lemon-spritzed broccoli.
We will send you:
- 570g Shrimp (BAP-certified)
- 300g Broccoli florets
- 4 Garlic cloves
- 1 Lemon
- 14g Parsley
- 340g Gemelli
- 180ml Heavy cream
- 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk • Mustard • Shrimp • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Large pot
Oil
Salt & pepper (S&P)
Strainer
Zester
3 tbsp Butter
Olive oil
Total Fat
32 g
Saturated Fat
17 g
Sodium
1300 mg
Total Carb
79 g
Sugars
6 g
Protein
34 g
Fibre
6 g
Preparation
Mise en place
- Bring a large pot of salted water to a boil.
- Halve the broccoli if large.
- Zest and juice the lemon.
- Mince the garlic.
- Roughly chop the parsley leaves and stems.
Boil the pasta & broccoli
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- In the last 2 min., add the broccoli.
- Reserving 1 cup cooking water, drain and toss with a drizzle of olive oil to prevent sticking. Reserve the pot.
Cook & coat the shrimp
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with ½ the spices and S&P.
- In a large pan (non-stick if possible), heat 2 tbsp butter on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
- Add ⅔ of the lemon juice and ⅓ of the garlic.
- Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add 1 tbsp butter and ½ the parsley; stir well.
Make the sauce & combine the pasta
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the cream and reserved cooking water (start with ⅓). Cook, stirring occasionally, 1 to 2 min., until the sauce has thickened.
- Add the pasta and broccoli, the remaining spices and lemon juice, the lemon zest and S&P; stir well.
Plate your dish
- Divide the pasta between your bowls.
- Top with the shrimp.
- Garnish with the remaining parsley and freshly cracked black pepper. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
