Shrimp Scampi with Linguine and Broccoli Garlic Shrimp Pasta with Broccoli

Bring a large pot of salted water to a boil over high heat.

Add the linguine and cook for 8–10 minutes until al dente. During the last 3 minutes, add the broccoli florets to the pot. Reserve 1 cup of pasta water before draining.

While the pasta cooks, pat the shrimp dry and season with 0.5 tsp salt and a pinch of black pepper.

Heat the olive oil and 15 g of butter in a large skillet over medium-high heat until the butter foams. Add the shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque (internal temperature 50°C). Transfer shrimp to a plate.

Reduce heat to medium, add the minced garlic and red pepper flakes to the skillet, and sauté for 30 seconds until fragrant.

Add the remaining 15 g butter, the juice of half the lemon, and 0.5 cup of reserved pasta water. Stir and bring to a simmer for 1 minute.

Return the shrimp to the skillet, add the drained linguine and broccoli, and toss well for 1–2 minutes until coated. If dry, add more pasta water a tablespoon at a time.

Remove from heat, season with remaining salt and pepper to taste, and garnish with chopped parsley. Serve immediately with lemon wedges.