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Sheet Pan Shrimp Scampi Recipe

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4.3 from 7 reviews

Sheet Pan Shrimp Scampi is a quick and easy one-pan dinner featuring roasted asparagus, juicy cherry tomatoes, and succulent shrimp cooked in a garlic butter lemon sauce. This flavorful recipe comes together in about 25 minutes, making it perfect for a delicious weeknight meal served over pasta.

Ingredients

Vegetables

  • 1 pound asparagus, remove woody ends (about 1.5 inches off the bottom) and then cut in half
  • 1 pint cherry or grape tomatoes, cut in half
  • 4 cloves garlic, minced
  • 1 large shallot, sliced

Seasonings and Fats

  • 1 ½ Tablespoons olive oil (divided use)
  • 1 teaspoon salt (divided use)
  • ½ teaspoon black pepper (divided use)
  • ¼ teaspoon red pepper flakes (optional)
  • 6 Tablespoons butter, cubed (can use salted or unsalted)
  • 1 teaspoon fresh lemon zest
  • 2 Tablespoons fresh squeezed lemon juice

Protein

  • 1 ½ pounds large uncooked shrimp (shelled or shells kept on)

For Serving (Optional)

  • 1 pound fettuccine or linguine, cooked
  • 3 Tablespoons chopped fresh flat leaf parsley (for garnish)
  • Freshly grated Parmesan cheese
  • Lemon slices

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F. Spray a large jelly roll pan (half sheet pan 18″x13″) with nonstick cooking spray to prevent sticking.
  2. Prepare and Roast Vegetables: On the prepared pan, add asparagus (trimmed and halved), cherry tomatoes (halved), minced garlic, sliced shallot, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss everything together so the vegetables are evenly coated and arranged in a single layer. Roast in the oven for 5 minutes to start softening the vegetables.
  3. Add Shrimp and Seasonings: Remove the pan and evenly arrange the uncooked shrimp on top of the roasted vegetables. Sprinkle red pepper flakes (if using), add cubed butter, lemon zest, remaining ½ teaspoon salt, and ¼ teaspoon black pepper over the shrimp. Drizzle the remaining ½ tablespoon olive oil on top.
  4. Roast Shrimp and Vegetables: Return the pan to the oven and continue roasting until the shrimp are opaque and pink, about 8 to 10 minutes. The butter will melt and create a flavorful sauce.
  5. Finish and Garnish: Remove the pan from the oven and drizzle fresh lemon juice over the shrimp and vegetables. Garnish with chopped fresh parsley, freshly grated Parmesan cheese, and lemon slices for a fresh, vibrant finish.
  6. Serve: Serve the shrimp and vegetables over cooked fettuccine or linguine. Spoon the melted garlic butter sauce from the pan over the pasta and enjoy your easy, flavorful sheet pan shrimp scampi dinner.

Notes

  • You can keep shrimp shells on or off depending on preference; shelled shrimp cook faster.
  • Red pepper flakes are optional and can be adjusted based on your spice preference.
  • Use salted or unsalted butter depending on your salt preferences; if using salted, you may want to reduce the added salt.
  • For a gluten-free option, serve with gluten-free pasta or skip the pasta.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://lauracooks.com/sheet-pan-shrimp-scampi-recipe/