There’s something so satisfying about combining simplicity with flavor, and that’s exactly what Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe delivers. It’s quick, vibrant, and perfect for busy weeknights when you want something fresh without the fuss.

A white baking tray holds a colorful cooked meal divided into two sections. The left side shows about three slices of bright yellow lemon as the bottom layer, topped with many pink-orange shrimp scattered all over, sprinkled with small green herbs. On the right side, there is a neat pile of bright green asparagus stalks and whole red cherry tomatoes, all shiny and cooked. The tray is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe
Top Tip
How to Serve Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe

Why You'll Love This Recipe

I honestly get excited every time I make this because it feels like such a treat on a busy night, yet it’s so straightforward. The mix of roasted shrimp, the subtle snap of asparagus, and juicy cherry tomatoes makes every bite pop with freshness and buttery goodness.

One-Pan Wonder: You get an elegant, flavorful dinner with minimal cleanup—just one sheet pan needed!
Super Fast Cooking: Ready in about 15 minutes total, making it perfect for last-minute meals.
Customizable Veggies: Swap out asparagus and tomatoes if you want—this recipe’s flexible!
Flavor-Packed Sauce: The luscious butter, garlic, and lemon blend makes each bite irresistible.

A metal tray lined with foil holds cooked shrimp and vegetables. The shrimp are light pink and spread in the left two-thirds of the tray, with small green herb flakes sprinkled on them. Thin lemon slices are placed under some shrimp, adding a bright yellow layer beneath. On the right side, there is a cluster of red cherry tomatoes and green asparagus, both shiny and cooked. A wooden spatula is under some shrimp and tomatoes, lifting them slightly. The whole image is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is a harmonious balance of fresh veggies, succulent shrimp, and a bright garlic-lemon butter sauce. Shopping for the freshest asparagus and cherry tomatoes you can find really makes a difference, and prepped shrimp saves tons of time.

Flat lay of fresh medium uncooked shrimp with tails off arranged beside a bundle of thin to medium asparagus chopped into 1-inch pieces, a small cluster of vibrant red cherry tomatoes, a few whole uncracked brown eggs, several peeled garlic cloves, fresh bright green parsley sprigs, a small white ceramic bowl of cubed butter, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of pale yellow lemon juice, and a neat nest of uncooked linguine pasta, all of the ingredients displayed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Asparagus: Chopped into bite-sized pieces, it roasts beautifully, adding crunch and a hint of earthiness.
Cherry Tomatoes: Their sweetness bursts during roasting, balancing the savory elements perfectly.
Olive Oil: Adds a subtle fruity richness to the veggies and helps with roasting.
Garlic: The heart of scampi flavor; gives the whole dish its aromatic base.
Shrimp: Medium-sized, shelled and deveined shrimp cook quickly and soak up the buttery sauce wonderfully.
Lemon Juice: Brightens the dish, cutting through the richness of butter and adding freshness.
Butter: The more butter you add, the more luxurious your sauce becomes—don’t be shy!
Seasonings (salt, pepper, paprika, onion powder, dried basil, red pepper flakes): These layers of spices build complexity and a little kick without overpowering.
Parsley: A fresh, herbal finish that balances out the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this dish by switching up the veggies or tweaking the heat level. It’s your canvas—make it yours by adding your favorite greens or adjusting the garlic and lemon to exactly how you like it.

Vegetable Swaps: I’ve swapped asparagus for zucchini or bell peppers and they roast just as well—feel free to use what’s in season or what you love.
Spice Variation: Sometimes I add extra red pepper flakes or a pinch of smoked paprika for a smoky depth that really elevates the shrimp.
Protein Swap: I’ve made this with chopped chicken breast when shrimp wasn’t on hand; it takes a bit longer but is delicious all the same.

Step-by-Step: How I Make Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe

Step 1: Roast the Veggies to Start

First, I preheat the oven to 400°F and prep a 10×15-inch jelly roll pan lined with foil—makes cleanup a breeze! Toss the chopped asparagus and cherry tomatoes with olive oil, minced garlic, salt, and pepper until everything is evenly coated. Spread them out in a single layer on one side of the pan, then roast for 5 minutes. This gentle roast wakes up the veggies and softens them just right.

Step 2: Season the Shrimp

While the veggies start roasting, I mix the shrimp with olive oil, lemon juice, minced garlic, salt, paprika, onion powder, dried basil, red pepper flakes, and pepper in a bowl. This step ensures every shrimp is coated in that bold, garlicky flavor.

Step 3: Add Shrimp and Butter for Final Roast

After the initial 5 minutes, I remove the pan and gently push the veggies to one side (still keeping them in a single layer). Then, I add the shrimp on the other half in a single layer. I dot the veggies with a tablespoon of cubed butter and scatter the rest of the butter on the shrimp—this butter melting during roasting creates the signature scampi sauce. Back in the oven for 6 more minutes or until the shrimp turn opaque.

Step 4: Finish With Freshness and Serve

Once out of the oven, I drizzle the pan with a little more lemon juice, then sprinkle chopped parsley over the top. If I’m serving it with linguine, I toss everything together in a big bowl, adding a bit of the reserved pasta water to loosen the sauce and a generous helping of Parmesan to finish. The result? A bright, buttery dinner bursting with fresh flavors.

Top Tip

From my many times making this recipe, a few small tricks make all the difference between good shrimp scampi and great shrimp scampi.

Use Shell-Less, Deveined Shrimp: It saves time and ensures even cooking—no guessing when tails are off!
Don’t Overcrowd the Pan: Give your shrimp and veggies space on the sheet pan so they roast instead of steam.
Butter Cubes Over Melted Butter: Cubing the butter helps it melt evenly during roasting, giving you that silky scampi sauce without burning.
Adjust Lemon After Roasting: Add lemon juice at the end to keep that fresh brightness sharp and balanced.

How to Serve Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe

Shrimp Scampi Asparagus - Serving Suggestion

Garnishes

I always finish with a sprinkle of fresh parsley and a little extra lemon juice to brighten things up. Sometimes I add freshly grated Parmesan cheese—it’s an indulgence but oh-so-worthy! The parmesan adds that lovely nutty, salty touch that pulls everything together beautifully.

Side Dishes

This dish stands well on its own, but if you want extra comfort, it pairs wonderfully with linguine tossed in olive oil or garlic bread to soak up the buttery sauce. Zoodles are my go-to low-carb swap, and rice can add some hearty wholesomeness as well.

Creative Ways to Present

For a special occasion, I’ve served this in individual small cast iron skillets right from the oven—super charming and keeps dinner warm longer. Another fun idea I’ve tried is plating the shrimp atop a bed of creamy polenta with the roasted asparagus and tomatoes draped over—it’s restaurant-worthy and easy.

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, I store any leftovers in an airtight container in the fridge. The shrimp can stay fresh up to 2 days, and the veggies surprisingly keep their texture well when reheated gently.

Freezing

I’ve personally avoided freezing shrimp scampi because shrimp can get a bit rubbery after thawing and reheating. I recommend making only what you’ll eat in a couple of days for best quality, or freeze the shrimp separately before cooking if needed.

Reheating

To reheat, I prefer warming leftovers gently in a skillet over low heat to keep the shrimp tender and avoid drying out. Sprinkle a splash of water or lemon juice to help revive the sauce, and toss occasionally until heated through.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to fully thaw and pat the shrimp dry before seasoning to avoid excess moisture that can prevent proper roasting.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free if you serve it without pasta or choose gluten-free pasta options. The sauce and ingredients contain no gluten themselves.

What can I substitute for asparagus?

Great question! Zucchini, green beans, or sliced bell peppers roast nicely and make tasty alternatives to asparagus in this recipe.

Can I prepare this meal ahead of time?

You can prep the shrimp mixture and chop the vegetables a day ahead, but it’s best to assemble and roast just before eating to keep that fresh roasted texture and flavor.

Final Thoughts

This Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe is truly a gem in my weekly rotation. It’s bright, buttery, and surprisingly easy, which makes it one of those meals I always recommend when someone asks for a quick but impressive seafood dinner. I hope you find as much joy making and eating it as I do—don’t hesitate to tweak it until it feels like your perfect dish!