Instructions

1. Begin by gathering all your ingredients: 1 pound of peeled and deveined shrimp, 2 cups of broccoli florets, 4 cloves of minced garlic, 1/2 cup of white wine, 1/4 cup of butter, 1 tablespoon of lemon juice, salt, and pepper to taste, and 8 ounces of linguine.
2. Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat. Once boiling, add the linguine and cook according to the package instructions until al dente, typically about 8-10 minutes. Stir occasionally to prevent sticking.
3. While the pasta is cooking, prepare the broccoli. In the last 3 minutes of the linguine cooking time, add the broccoli florets to the pot with the pasta. This will allow the broccoli to blanch and become tender while the pasta finishes cooking.
4. Once the linguine and broccoli are cooked, reserve about 1/2 cup of the pasta water, then drain the rest and set aside.
5. In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
6. Next, add the shrimp to the skillet. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque. Season with salt and pepper to taste.
7. Pour in the white wine and lemon juice, scraping any bits off the bottom of the skillet. Let the mixture simmer for about 2-3 minutes to allow the alcohol to cook off and the flavors to meld.
8. Add the drained linguine and broccoli to the skillet with the shrimp. Toss everything together, adding a bit of the reserved pasta water if needed to help combine the ingredients and create a light sauce.
9. Once everything is well mixed and heated through, taste and adjust the seasoning with more salt, pepper, or lemon juice if desired.
10. Serve the shrimp scampi with broccoli immediately, garnished with additional lemon wedges or fresh herbs if desired. Enjoy your delicious Italian dish!