Summer Sautéed Shrimp and Broccolini

IMG_7100 Shrimp scampi just got a healthy[er] kick in the BUTT, thanks to this Cooking Light, Five-Ingredient Recipe. The recipe originally called for the shrimp to be roasted with mushrooms and broccolini. Being the seasonal gal I am, I opted for farmers market fresh – zucchini and squash instead. I also opted to cook this a bit differently than the recipe called for. I also have been using the word opted lately [hmm]. As you can tell [by now]…I don’t follow recipes so well. I usually use them as a good jumping off point and then run with it. This recipe provided a great jumping off point but I ran with it in a slightly different [mostly modified] direction.

Instead of roasting everything in a very hot oven, I sautéed them in a very hot pan. I did this for 3 reasons. One, if I turned on my oven to 500 degrees [like the recipe calls for] it would heat my tiny kitchen/apartment for a WEEK. Secondly, because I am sans a dishwasher [gasp] I would much prefer to only ‘dirty’ one pan/thing rather than two…if I roasted the shrimp and veggies I would have to use a baking sheet to roast and a separate pan/pot on the stove to make the sauce. So my way you use one pan, one bowl and one cutting board. High five.

Lastly, I like cooking in a way that builds flavor from the ground floor up. Making the sauce in the same pan I used to sauté the shrimp and veggies adds a tremendous amount of flavor that I would be without if I roasted them on a separate baking sheet. OH. And I added Old Bay. Because MARYLAND <—-hello!

Either way, the beautiful simplicity of this recipe allows its main ingredients to really steal the show. The flavors scream summer and freshy-freshness. Isn’t that what you want your meal to scream at you? I sure do.

IMG_7101 IMG_7102 IMG_7103 To check out Cooking Light‘s version of this recipe click here —> Roasted Shrimp with Mushrooms, Broccolini, and Foaming Chive Butter Sauce. To check out MY version…see below 🙂

Sautéed Shrimp and Broccolini with Foaming Chive Butter


1 lb shrimp,deveined & shelled [tails optional]
1 medium zuchinni, halved and chopped
1 medium yellow squash, halved and chopped
1/2 lb broccolini, washed and trimmed
2 tbsp butter
2 tbsp water
1-2 tbsp Old Bay Seasoning
2 tbsp Montreal Steak Seasoning
2 tbsp EVOO
1/2 lemon, juice
1/4 cup chives, chopped


  1. First put all chopped veggies including broccolini in a large mixing bowl.
  2. Add 1 tbsp of EVOO and 1 tbsp of Montreal Steak Seasoning. Stir to coat.
  3. Pour this mixture into a medium-high heat sauté pan. Stir for 2-3 minutes, then cover and reduce heat to medium.
  4. Let vegetables steam & saute for another 5-8 minutes.
  5. Meanwhile, add shrimp to same bowl add remaining seasonings (Old Bay and Montreal Steak Seasonings). Stir to coat.
  6. Remove lid and add shrimp to vegetable mixture. Stir and cook until shrimp are fully pink, curled and tender. Careful not to over cook the shrimp!
  7. Right before you remove the mixture -- add lemon juice. Stir and remove from heat.
  8. Pour shrimp and veggies into a serving dish.
  9. Return pan to the heat, add butter.
  10. After butter has melted, add 2 tbsp of water. Whisk together and add chives. Remove from heat.
  11. Pour butter sauce over the shrimp and zucchini. Serve immediately!

3 thoughts on “Summer Sautéed Shrimp and Broccolini

  1. Mona Decker says:

    Sando, This looks yummy, and easy! I can’t wit to try it. One questions…what is broccolini? Thanks, Mona

  2. Mona Decker says:

    Sando, This recipe looks so yummy and easy. I can’t wait ti try it! One question….what is broccolni?? Thanks, Mona

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