Shrimp Scampi & Fresh Linguine with Broccoli & Cucumber-Iceberg Lettuce Salad

Shrimp Scampi & Fresh Linguine

with Broccoli & Cucumber-Iceberg Lettuce Salad

20 MIN
4 Servings
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From the Test Kitchen

An Italian-American innovation, scampi is a popular dish of shrimp (or similar shellfish) served in a garlicky lemon-butter sauce. Here, we’re going the extra mile by tossing our shrimp with fresh linguine, and adding seasonal broccoli to the sauce (chopped finely and sautéed in the butter). With a garnish of parsley and Parmesan, this delicious recipe makes for an easy, gourmet pasta night.

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  • Nutrition
    PER SERVING
  • Calories
    615 Cals (est.)
fresh
ingredients
Shrimp Scampi & Fresh Linguine with Broccoli & Cucumber-Iceberg Lettuce Salad
Title
time-saving
tips & techniques
Persian Cucumber
How To: Quarter and Deseed a Lemon
How To: Core Iceberg Lettuce
Lemon
Broccoli
Parsley
Butter
Parmesan Cheese
How To: Mince Garlic
Iceberg Lettuce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter and deseed the lemons. Peel and mince the garlic. Finely chop the broccoli. Remove and discard the core of the lettuce; roughly chop the leaves. Thinly slice the cucumber into rounds. Pick the parsley leaves off the stems; discard the stems.

Make the vinaigrette:
2 Make the vinaigrette:

In a bowl, combine ¼ of the cheese and the juice of 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Cook the pasta:
3 Cook the pasta:

Using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta. Set aside in a warm place.

Cook the broccoli & shrimp:
4 Cook the broccoli & shrimp:

While the pasta cooks, pat the shrimp dry with paper towels; season with salt and pepper. In a large pot, melt half the butter on medium-high until hot. Add the garlic and broccoli; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the seasoned shrimp. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through.

Finish the pasta:
5 Finish the pasta:

To the pot of broccoli and shrimp, add the cooked pasta, remaining butter, the juice of the remaining lemon wedges and ½ cup of the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the lettuce and cucumber; season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra). Toss to coat; season with salt and pepper to taste. Transfer the salad and finished pasta to serving dishes. Garnish the pasta with the parsley and remaining cheese. Enjoy!

Tips from Home Chefs

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Shrimp Scampi & Fresh Linguine

Prepare the ingredients:
How To: Quarter and Deseed a Lemon
How To: Mince Garlic
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter and deseed the lemons. Peel and mince the garlic. Finely chop the broccoli. Remove and discard the core of the lettuce; roughly chop the leaves. Thinly slice the cucumber into rounds. Pick the parsley leaves off the stems; discard the stems.

2 Make the vinaigrette:

In a bowl, combine ¼ of the cheese and the juice of 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Make the vinaigrette:
French Wire Whisk
Cook the pasta:
Stainless Steel Strainer
3 Cook the pasta:

Using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta. Set aside in a warm place.

4 Cook the broccoli & shrimp:

While the pasta cooks, pat the shrimp dry with paper towels; season with salt and pepper. In a large pot, melt half the butter on medium-high until hot. Add the garlic and broccoli; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the seasoned shrimp. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through.

Cook the broccoli & shrimp:
Finish the pasta:
5 Finish the pasta:

To the pot of broccoli and shrimp, add the cooked pasta, remaining butter, the juice of the remaining lemon wedges and ½ cup of the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the lettuce and cucumber; season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra). Toss to coat; season with salt and pepper to taste. Transfer the salad and finished pasta to serving dishes. Garnish the pasta with the parsley and remaining cheese. Enjoy!

Make the salad & serve your dish:
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