Description
Sheet Pan Shrimp Scampi is a quick and easy dish combining tender shrimp, roasted asparagus, and cherry tomatoes tossed in a buttery garlic lemon sauce. Perfect for a weeknight dinner, it can be served over linguine, zoodles, rice, or with crusty bread for a delightful meal bursting with fresh flavors.
Ingredients
Scale
Tomatoes and Asparagus
- 1 pound thin/medium asparagus chopped into 1” 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
- 1/8-1/4 teaspoon red pepper flakes
- 1/8 teaspoon pepper
- 4-8 tablespoons butter cubed
Garnish
- 3 tablespoons chopped fresh parsley
- 1-2 tablespoons lemon juice or more to taste
- Freshly grated Parmesan optional
Serve with
- 1 pound linguine (or other pasta)
- Zoodles
- Rice
- Bread
Instructions
- Cook linguine (optional): Cook linguine in salted water according to package directions until al dente. Reserve ½ cup water before draining. Drizzle drained pasta with olive oil and toss to combine.
- Preheat oven: Preheat oven to 400 degrees F.
- Prepare vegetables: Line a Jelly Roll Pan (10×15) with foil and lightly spray with cooking spray. Add tomatoes and asparagus, olive oil, garlic, salt, and pepper. Toss until evenly coated then spread in a single layer. Roast for 5 minutes.
- Season shrimp: Meanwhile, add all shrimp ingredients except butter to a medium bowl and stir to evenly combine.
- Add shrimp to pan: Remove pan from oven and push tomatoes and asparagus to one side of the pan in a single layer. Add shrimp to the other side in a single layer.
- Add butter: Top asparagus with 1 tablespoon cubed butter evenly spaced. Top shrimp with 3-7 tablespoons cubed butter evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
- Finish and garnish: Remove pan from oven and drizzle with 1-2 additional tablespoons lemon juice to taste. Season with additional salt and pepper as needed and garnish with fresh parsley.
- Combine with pasta (optional): If serving with linguine, add all pan contents including melted butter and juices to the pasta in a large bowl. Add desired olive oil or reserved pasta water to reach desired consistency. Stir in Parmesan, salt, pepper, and additional lemon juice to taste.
Notes
- Measure shrimp with tails on.
- Use 3-4 tablespoons butter if not serving with pasta; use 4-8 tablespoons if adding shrimp scampi to pasta for a more luxurious sauce. You can add reserved pasta water or olive oil to stretch the sauce.
- Substitute shrimp with chopped chicken; cook chicken for about 15 minutes, adding veggies in the last 5 minutes.
- Use defrosted shrimp, not cooked shrimp.
- Purchase deveined, shelled shrimp to save prep time.
- You can mix shrimp with seasonings in a bowl or directly on the sheet pan to reduce dishwashing.
- Swap vegetables with quick-cooking options like mushrooms, zucchini, or bell peppers; adjust time for longer cooking veggies.
- Start with one tablespoon of lemon juice, then add more to taste, especially if adding pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 210 mg
