- In a large saucepan or large skillet, bring the broth, potatoes, and garlic to a boil. Cover and simmer gently for about 10 minutes or until the potatoes are tender. Uncover and reduce the broth by half.
- Add the butter, shrimp, scampi, and the remaining vegetables. Cover and bring to a boil again. Simmer gently for about 2 minutes or until the vegetables are al dente and the seafood is just cooked.
- Remove the pan from the heat and add the small shrimp. Cover and let stand in the hot broth for about 1 minute. Serve in large bowls with the lemon wedges.