There’s something so satisfying about dinner that’s effortless but bursts with bright, fresh flavors — that’s exactly why I love making Sheet Pan Shrimp Scampi with Vegetables Recipe. It combines tender shrimp, roasted asparagus, and juicy cherry tomatoes all in one pan, making it a weeknight winner you’ll want on repeat.

The image shows a silver tray with two main sections. On the left side, there is a layer of cooked shrimp that are pinkish-orange with small black herbs sprinkled on top, arranged over several thin lemon slices that are bright yellow with a hint of white rind. On the right side, there is a layer of green asparagus pieces cut into small chunks mixed with shiny, round red cherry tomatoes. The tray has a slightly crinkled silver foil base, and the background surface is a white marbled texture. 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 Vegetables Recipe
Top Tip
How to Serve Sheet Pan Shrimp Scampi with Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Shrimp Scampi with Vegetables Recipe

Why You'll Love This Recipe

I’m honestly hooked on this dish because it balances simplicity and flavor so effortlessly. You’re roasting everything on one pan, which means less mess and more time to relax — plus, the shrimp cooks perfectly tender every time.

One-Pan Magic: Everything cooks together, making cleanup a breeze and the flavors meld beautifully.
Fresh and Bright: Roasted cherry tomatoes and asparagus add that fresh veggie crunch and sweetness to the garlicky shrimp.
Customizable Time Saver: You can swap veggies or adjust butter and lemon for your preferred richness and tang.
Perfect for Pasta or Solo: Whether you toss it with linguine or keep it low-carb, it’s a crowd-pleaser every time.

The image shows a large silver baking tray lined with shiny foil, filled with cooked shrimp placed over thin yellow lemon slices, all sprinkled with green herbs and spices. On the right side, there are bright red cherry tomatoes and dark green asparagus spears. A wooden spatula is gently lifting some shrimp along with a cherry tomato and asparagus, all set on a white marbled texture surface. The colors are vibrant with the pink shrimp, yellow lemon, red tomatoes, and green asparagus clearly visible. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a starring role. The asparagus and cherry tomatoes roast up tender and sweet, complementing the bold garlicky shrimp perfectly. Fresh herbs and butter elevate everything into comfort-food territory without extra fuss.

Flat lay of fresh medium uncooked shrimp with tails on, bright green asparagus stalks chopped into 1-inch pieces, a small cluster of vibrant red cherry tomatoes, a few whole garlic cloves, two whole uncracked brown eggs, a small white bowl of golden olive oil, a small white bowl of cubed pale yellow butter, a small white bowl of freshly squeezed lemon juice, a handful of bright green chopped fresh parsley, a small mound of finely grated Parmesan cheese, and a neat bundle of uncooked linguine pasta placed alongside, all arranged symmetrically on simple white ceramic plates and bowls, placed 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: Chop into bite-size pieces so they roast evenly and get tender without turning mushy.
Cherry Tomatoes: They burst with juicy sweetness that balances the garlicky, buttery shrimp.
Olive Oil: Helps everything roast nicely and adds a subtle richness.
Garlic Cloves: Minced fresh garlic brings that signature shrimp scampi flavor.
Shrimp: Medium-sized, shelled, and deveined shrimp cook quickly and soak up all the buttery garlic goodness.
Lemon Juice: The fresh acidity brightens the whole dish, cutting through the richness perfectly.
Butter: Cubed and scattered over, it melts into a luscious sauce you won’t want to skip.
Seasonings (paprika, onion powder, dried basil, red pepper flakes): Add layers of flavor and a subtle kick without overpowering the dish.
Fresh Parsley: A sprinkle right before serving adds freshness and color.

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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

The fun part? You can totally make this recipe your own. I often swap asparagus for zucchini or add bell peppers when I want more color and crunch. I also tweak the butter amount depending on whether I’m tossing it with pasta or serving it solo.

Veggie swaps: Mushrooms, zucchini, or bell peppers roast beautifully here—just keep cooking time in mind.
Protein variation: Tried it with chopped chicken once — just roast chicken longer before adding veggies.
Lemon love: I always start with just a splash and add more until I hit that perfect tangy balance for my taste.
Spice it up: Adjust red pepper flakes to suit your heat tolerance — a little goes a long way.

Step-by-Step: How I Make Sheet Pan Shrimp Scampi with Vegetables Recipe

Step 1: Prep and Roast the Veggies

First things first, preheat your oven to 400°F. Toss the chopped asparagus and cherry tomatoes with olive oil, minced garlic, salt, and pepper right in the pan lined with foil—it makes cleanup so much easier. Spread them out in a single layer and roast for about 5 minutes until they start softening and smelling amazing.

Step 2: Season Your Shrimp

While the veggies start roasting, mix the shrimp, olive oil, lemon juice, garlic, salt, paprika, onion powder, dried basil, red pepper flakes, and pepper in a bowl. This step is key to getting that punchy, garlicky shrimp flavor we all crave. I like to do this separately to keep it neat and to evenly coat every piece.

Step 3: Add Shrimp and Butter, Then Finish Roasting

Pull the pan out of the oven, push the veggies to one side, and spread the shrimp on the other in a single layer. Dot the asparagus side with about 1 tablespoon of cubed butter and sprinkle 3 to 7 tablespoons (your call!) of butter over the shrimp. Return to oven for about 6 minutes until the shrimp turn opaque—this is what tells you they’re perfectly cooked.

Step 4: Finish and Garnish

Remove the pan again and drizzle with a bit more lemon juice to freshen things up. Season with extra salt and pepper if you like and sprinkle chopped parsley on top. Now it’s ready to serve as is, or tossed with your favorite pasta, zoodles, or even rice.

Top Tip

Over time, I’ve figured out that a few little adjustments make a huge difference when you want fail-proof sheet pan shrimp scampi with vegetables.

Fresh Shrimp is Key: Always use thawed, deveined shrimp with tails off for the best texture and easy eating.
Don’t Skip the Butter Cubes: Placing cubes on top instead of melting butter beforehand locks in moisture and creates a silky sauce as it roasts.
Keep Veggies Separate Initially: Pushing asparagus and tomatoes to one side avoids overcooking shrimp and keeps everything tender-crisp.
Adjust Lemon Last: Adding lemon juice right before serving keeps it bright and prevents bitterness.

How to Serve Sheet Pan Shrimp Scampi with Vegetables Recipe

Sheet Pan Shrimp Scampi - Serving Suggestion

Garnishes

I love topping this dish with fresh chopped parsley because it adds color and a fresh herbal note. Sometimes I’ll sprinkle freshly grated Parmesan over when serving with pasta — it turns it into a gorgeous, cheesy feast.

Side Dishes

Though this dish is fantastic on its own, pairing it with linguine (cooked al dente, please!) tosses all the buttery, lemony goodness into the noodles. I’ve also served it with zoodles or fluffy rice when I’m avoiding carbs, and it works brilliantly.

Creative Ways to Present

For a special dinner, I arrange the roasted shrimp and veggies over a platter of buttered garlic bread slices, letting guests soak up the juices with each bite. I’ve even drizzled a chili-infused olive oil on top for an added spicy kick when hosting friends.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 2 days. I always separate the shrimp and veggies from pasta if possible to keep the textures from getting too mushy.

Freezing

To be honest, shrimp scampi is best fresh, but if you do freeze leftovers, flash cool them and freeze in a sealed container. When thawed, the texture might soften a little, but it’s still good enough for a quick reheat.

Reheating

I reheat leftovers gently either in a skillet over medium heat or in the oven at 350°F, covered loosely with foil to prevent drying out. Adding a splash of olive oil or a tiny dab of butter helps keep that lovely silky texture.

Frequently Asked Questions:

Can I use frozen shrimp for this sheet pan shrimp scampi with vegetables recipe?

It’s best to use thawed, deveined shrimp to ensure even cooking and the right texture. Frozen shrimp can be used if properly thawed in the fridge overnight or under cold running water, then patted dry before seasoning.

How can I make this recipe dairy-free?

You can swap out the butter for a dairy-free alternative like vegan margarine or olive oil. The flavor will still be rich and satisfying, just a bit lighter.

Can I prepare this recipe ahead of time?

You can prep the shrimp and veggies in advance, but it’s best to roast and assemble right before serving to keep everything fresh and tender.

What are good vegetable substitutions for this recipe?

Quick-cooking veggies like zucchini, mushrooms, or bell peppers work great. Just watch the cooking times for sturdier veggies and adjust roasting accordingly.

Final Thoughts

This Sheet Pan Shrimp Scampi with Vegetables Recipe has become my go-to when I want something quick, satisfying, and just darn delicious. It’s a combination of ease and elegance that really hits the spot after a busy day. I can’t wait for you to try it — I’m pretty sure it’ll be a new favorite in your kitchen, too!