Description
This Sheet Pan Shrimp Scampi is a quick and easy dinner recipe featuring succulent shrimp roasted with asparagus and cherry tomatoes in a flavorful garlic, butter, and lemon sauce. Perfect served over linguine, zoodles, rice, or with crusty bread, this dish combines fresh ingredients and a simple roasting method to deliver bright, buttery, and savory flavors in just 15 minutes total.
Ingredients
Scale
Tomatoes and Asparagus
- 1 pound thin/medium asparagus chopped into 1 inch pieces
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 1 garlic clove minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Shrimp
- 1 pound medium uncooked shrimp, shelled, deveined, tails off
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 4 garlic cloves minced
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon pepper
- 4 to 8 tablespoons butter, cubed
Garnish
- 3 tablespoons chopped fresh parsley
- 1 to 2 tablespoons lemon juice or more to taste
- Freshly grated Parmesan cheese (optional)
Serve With
- 1 pound linguine (or other pasta)
- Zoodles
- Rice
- Bread
Instructions
- Cook the Linguine (optional): Cook linguine in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Drizzle drained pasta with olive oil and toss to combine.
- Preheat Oven: Set your oven to 400 degrees Fahrenheit and line a 10x15 inch jelly roll pan with foil. Lightly spray with cooking spray to prevent sticking.
- Prepare Vegetables: In the pan, combine asparagus, cherry tomatoes, olive oil, minced garlic, salt, and pepper. Toss to coat evenly and spread in a single layer. Roast for 5 minutes.
- Mix Shrimp Ingredients: While veggies roast, combine medium uncooked shrimp, olive oil, lemon juice, minced garlic, salt, paprika, onion powder, dried basil, red pepper flakes, and pepper in a medium bowl. Stir well to evenly coat.
- Add Shrimp to Pan: Remove vegetables from oven and push asparagus and tomatoes to one side of the pan to keep single layer. Place shrimp on the open side in a single layer.
- Add Butter and Roast: Top asparagus with 1 tablespoon cubed butter evenly spaced. Top shrimp with 3 to 7 tablespoons cubed butter evenly spaced. Return to oven and roast for 6 minutes or until shrimp turn opaque and cooked through.
- Finish and Garnish: Remove from oven, drizzle with 1 to 2 tablespoons lemon juice to taste, and season with salt and pepper as needed. Sprinkle chopped fresh parsley over the top.
- Serve: If serving with linguine, combine all pan contents including melted butter and juices with the cooked pasta in a large bowl. Add olive oil or reserved pasta water as needed to reach desired sauce consistency. Stir in Parmesan cheese, additional salt, pepper, and lemon juice to taste, then serve immediately.
Notes
- Measure shrimp with tails on for accuracy.
- Use 3-4 tablespoons butter if not serving with pasta as less sauce is needed; use 4-8 tablespoons butter if adding to pasta for a richer sauce. Reserved pasta water or olive oil can be added to stretch the sauce.
- Chicken can substitute shrimp but requires about 15 minutes cooking time; cook chicken 10 minutes before adding veggies.
- Use defrosted shrimp, not pre-cooked shrimp, for best texture and flavor.
- Buying deveined, shelled shrimp makes preparation easier and faster.
- You can mix shrimp and seasonings directly on the sheet pan to reduce dishes but be cautious as the pan will be hot.
- Swap asparagus and tomatoes for other quick-cooking veggies like mushrooms, zucchini, or bell peppers; adjust cooking times accordingly for longer-cooking veggies.
- Start with 1 tablespoon lemon juice and add more to taste; more lemon juice is preferred if served with pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 180 mg
