Description
This Sheet Pan Shrimp Scampi recipe offers a deliciously simple and flavorful way to enjoy shrimp, asparagus, and cherry tomatoes roasted together with garlic, lemon, and butter. Perfectly paired with linguine, zoodles, rice, or bread, this easy one-pan meal is ready in just 15 minutes, making it an ideal choice for a quick weeknight dinner packed with vibrant flavors and minimal cleanup.
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 Fahrenheit.
- Prepare veggies: Line a Jelly Roll Pan (10×15) with foil and lightly spray with cooking spray. Add tomatoes, asparagus, olive oil, minced garlic, salt, and pepper. Toss until evenly coated and spread in a single layer.
- Roast veggies: Roast the vegetables in the oven for 5 minutes.
- Season shrimp: While veggies roast, combine shrimp, olive oil, lemon juice, garlic, salt, paprika, onion powder, dried basil, red pepper flakes, and pepper in a medium bowl. Stir to evenly combine, excluding butter.
- Add shrimp to pan: Remove pan from oven and push tomatoes and asparagus to one side, keeping them in a single layer. Add the shrimp to the empty side of the pan and spread in a single layer.
- Add butter: Top the asparagus with 1 tablespoon of cubed butter spaced evenly. Top shrimp with 3 to 7 tablespoons cubed butter evenly spaced.
- Roast shrimp and vegetables: Return pan to oven and roast for 6 minutes or until shrimp is opaque and cooked through.
- Finish dish: Remove the pan from the oven and drizzle with 1 to 2 additional tablespoons lemon juice to taste. Season with additional salt and pepper if desired and garnish with chopped fresh parsley.
- Serve: If using linguine, combine the pan contents including melted butter and juices with the pasta in a large bowl. Add olive oil or reserved pasta water as needed to reach desired sauce consistency. Add Parmesan, salt, pepper, and additional lemon juice to taste before serving.
Notes
- Measure shrimp with tails on to ensure accurate quantity.
- Use 3-4 tablespoons butter if not serving with pasta; use 4-8 tablespoons if adding to pasta for a richer sauce.
- You can substitute shrimp with chopped chicken, cooking chicken for about 15 minutes, adding it to the veggies after 10 minutes.
- Use defrosted shrimp rather than pre-cooked shrimp for best texture and flavor.
- Buying deveined, shelled shrimp makes preparation easier.
- You can mix shrimp and seasonings directly on the pan or in a separate bowl to reduce dishes; mixing in a bowl is safer to avoid contact with the hot pan.
- Swap out asparagus and tomatoes for quick-cooking veggies like mushrooms, zucchini, or bell peppers, adjusting cooking times accordingly for longer-cooking vegetables.
- Start with one tablespoon of lemon juice and add more to taste, especially if adding the shrimp to pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 180 mg
