Nothing beats the cozy aroma of garlic and butter filling your kitchen, which is exactly what happens when you try this Sheet Pan Shrimp Scampi with Asparagus Recipe. It’s a beautiful blend of tender shrimp, crisp asparagus, and juicy tomatoes that come together on one pan—making dinner both delicious and hassle-free.

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 Asparagus Recipe
Top Tip
How to Serve Sheet Pan Shrimp Scampi with Asparagus Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Shrimp Scampi with Asparagus Recipe

Why You'll Love This Recipe

Honestly, this is one of those recipes I keep coming back to because it’s so darn simple yet feels special every single time. It’s perfect for a weeknight dinner or when you want to impress guests without sweating over the stove for hours.

Simple Sheet Pan Cooking: Toss everything onto one pan and let the oven do the work—less mess, more flavor.
Fresh & Flavorful: The mix of garlic, lemon, butter, and spices really elevates the natural sweetness of shrimp and asparagus.
Quick & Easy: Ready in just about 15 minutes, it’s a lifesaver when time is tight but you want something tasty.
Versatile: Swap in your favorite veggies or serve it over pasta, zoodles, or rice—you control the vibe.

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

The harmony of ingredients here makes the magic happen. The vibrant asparagus and sweet cherry tomatoes offer color and texture, while the shrimp basks in a lemony garlic butter bath that's both light and indulgent. Picking fresh produce and peeled shrimp helps keep things quick and tasty.

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: Choose thin to medium spears for quick and even roasting; cutting into 1-inch pieces helps them cook perfectly alongside the shrimp.
Cherry Tomatoes: These add sweetness and a juicy pop that balances the garlicky shrimp.
Olive Oil: Your trusty base for roasting veggies—it enhances flavor and ensures things don’t stick.
Garlic: Minced fresh garlic brings that classic scampi punch—don’t skip it!
Salt & Pepper: Essential for seasoning, but start light—you can always add more at the end.
Shrimp: Medium-sized, peeled, deveined shrimp with tails off keep things easy to eat and cook evenly.
Lemon Juice: Adds brightness and lifts the rich butter sauce beautifully.
Spices (Paprika, Onion Powder, Dried Basil, Red Pepper Flakes): These subtle touches layer in depth and a hint of warmth.
Butter: Cubed butter melts into a luscious sauce—adjust the amount depending on whether you’re tossing it with pasta or enjoying it as-is.
Fresh Parsley: A fresh, herby finish that keeps things vibrant and fresh on the palate.
Optional Parmesan: Sprinkle if you want an extra touch of savory 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 how this Sheet Pan Shrimp Scampi with Asparagus Recipe invites you to make it yours. Whether you swap in chicken, toss with your favorite pasta, or double up on veggies, this recipe adapts beautifully to whatever you have on hand or your mood.

Variation: One of my favorite twists is swapping shrimp for diced chicken, just roasting it a little longer—it’s just as flavorful and fills the plate nicely for family dinners.
Spice level: Don’t be shy with the red pepper flakes if you like some heat; start with less and add more after tasting.
Veggie swaps: I’ve swapped in zucchini or mushrooms before with great results—just keep an eye on roasting times.

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

Step 1: Prep Your Veggies and Preheat the Oven

Start by chopping your asparagus into bite-sized pieces—about an inch long works perfectly for even cooking. Rinse and dry the cherry tomatoes, then preheat your oven to 400°F. Lining your sheet pan with foil and giving it a light spray of cooking spray makes cleanup a breeze, trust me.

Step 2: Roast the Tomatoes and Asparagus

Toss your asparagus and tomatoes with olive oil, minced garlic, salt, and pepper until they’re nicely coated. Spread them out in a single layer on your pan—crowding them slows roasting and can lead to sogginess. Pop them in the oven for about 5 minutes to get them just starting to soften and roast.

Step 3: Season the Shrimp

While the veggies roast, stir together your shrimp with olive oil, lemon juice, minced garlic, salt, paprika, onion powder, dried basil, red pepper flakes, and pepper in a medium bowl. This seasoning mix infuses the shrimp with so much flavor that it’s hard to resist sneaking a bite at this stage.

Step 4: Add Shrimp and Butter, Then Roast

Pull the pan from the oven and gently push the veggies to one side, still keeping them in a layer. Arrange your shrimp on the empty side in a single layer. Dot asparagus with about a tablespoon of cubed butter, and scatter 3 to 7 tablespoons of cubed butter evenly over the shrimp. Return the pan to the oven and roast for 6 minutes or until the shrimp turn opaque—be careful not to overcook, or they’ll get rubbery.

Step 5: Finish with Lemon, Seasoning & Parsley

Once out of the oven, drizzle an extra 1–2 tablespoons of fresh lemon juice over everything. Taste and add more salt or pepper if needed. Lastly, sprinkle generously with fresh chopped parsley for that fresh, herby pop that brightens every bite.

Step 6: Toss with Pasta or Serve as Is

If you’re pairing this with linguine or your favorite pasta, add the entire pan contents to the pasta in a big bowl—don’t forget to reserve some pasta water to loosen the sauce if needed. Stir in a bit of olive oil or the reserved water to get your preferred sauce consistency, then sprinkle on Parmesan if you like that extra cheesy touch.

Top Tip

I’ve made this recipe dozens of times, and a few little tweaks totally changed the game for me. These tips will help you avoid the common pitfalls and get everything perfectly balanced on your first try.

Butter Amount: If you’re serving with pasta, go for 4 to 8 tablespoons for a luscious sauce; use less if serving on its own to avoid too much richness.
Shrimp Prep: Always use defrosted, raw shrimp for the best texture—cooked shrimp won’t absorb the seasoning properly.
Single Layer Roasting: Keep everything in a single layer; crowding can lead to steaming instead of roasting, which dulls flavors.
Don’t Overcook Shrimp: Shrimp cook rapidly—watch closely after adding them to the pan to keep them tender and juicy.

How to Serve Sheet Pan Shrimp Scampi with Asparagus Recipe

Garnishes

I keep it simple here: fresh chopped parsley and an extra squeeze of lemon juice are my go-tos—they brighten and freshen each bite beautifully. Sometimes, I’ll add a light dusting of freshly grated Parmesan for a touch of savory richness. It’s those little extras that make dinner feel a bit more special.

Side Dishes

I often serve this over linguine or my favorite zoodles to keep things light. For heartier meals, simple garlic bread or a fluffy pile of steamed rice works great. A crisp green salad dressed with lemon vinaigrette also pairs nicely, adding freshness and crunch to the plate.

Creative Ways to Present

For special dinners, I’ve arranged the roasted veggies and shrimp over a bed of pasta in a shallow wide bowl and garnished with lemon slices and parsley sprigs—makes for such a stunning centerpiece. Also, serving it family-style on the sheet pan itself adds a fun, casual vibe for gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. The shrimp can get a bit firmer afterward, but reheating gently helps keep it tender.

Freezing

While I haven’t had much success freezing the fully cooked shrimp scampi (shrimp texture suffers), you can freeze the seasoned raw shrimp and veggies separately for up to a month and then roast fresh as needed—it’s handy for meal prep.

Reheating

The best way I’ve found to reheat is gently warming leftovers in a skillet over medium-low heat with a splash of water or olive oil to keep everything moist. Avoid the microwave if you can, since it tends to toughen the shrimp.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

It’s best to use thawed, raw shrimp for this recipe. Frozen shrimp should be defrosted completely in the fridge or under cold running water before seasoning and cooking to ensure even cooking and prevent excess moisture from diluting the sauce.

What can I substitute if I don’t like asparagus?

You can substitute quick-cooking vegetables like zucchini, mushrooms, or bell peppers. Just chop them similarly and keep the cooking time the same. For longer cooking veggies, adjust roasting time accordingly.

How do I avoid overcooking the shrimp?

Shrimp cook quickly and become rubbery if overdone. Keep a close eye while roasting and remove them as soon as they turn opaque and curl slightly—about 6 minutes at 400°F usually does the trick.

Can I make this recipe gluten-free?

Absolutely! Skip the linguine or use gluten-free pasta or zucchini noodles for a naturally gluten-free meal without sacrificing any flavor.

Final Thoughts

This Sheet Pan Shrimp Scampi with Asparagus Recipe holds a special place in my kitchen because it’s the perfect blend of ease, flavor, and fresh ingredients. I hope when you make it, you feel the same joy I do—like a cozy, delicious hug at the end of a busy day. Give it a try and make it your own; I promise it’ll become one of your favorites too.