Nothing beats a dinner that feels fancy but practically makes itself—enter the Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe. The way the garlic, lemon, and butter mingle with fresh shrimp and vibrant veggies roasting all at once? Absolutely magic and worth every minute in the kitchen.

A white baking tray holds a colorful cooked meal divided into two sections. The left side shows about three slices of bright yellow lemon as the bottom layer, topped with many pink-orange shrimp scattered all over, sprinkled with small green herbs. On the right side, there is a neat pile of bright green asparagus stalks and whole red cherry tomatoes, all shiny and cooked. The tray is on a white marbled surface. 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 and Tomatoes Recipe
Top Tip
How to Serve Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe

Why You'll Love This Recipe

This recipe has quickly become one of my weeknight go-tos because it’s simple, flavorful, and gets dinner on the table fast without any stress. Plus, roasting shrimp alongside fresh asparagus and juicy tomatoes creates this incredible harmony of sweet, tangy, and buttery goodness.

One-pan convenience: You only need one sheet pan, meaning less cleanup and more time to relax after dinner.
Bright, fresh flavors: The combination of lemon juice, garlic, and fresh veggies brings natural brightness that makes you actually look forward to eating healthy.
Customizable to your taste: You can swap veggies or add more spice without messing up the cooking time or overall flavor.
Perfect for company or weeknights: It feels sophisticated but is ridiculously easy to pull off, impressing guests or satisfying busy family dinners.

A metal tray lined with foil holds cooked shrimp and vegetables. The shrimp are light pink and spread in the left two-thirds of the tray, with small green herb flakes sprinkled on them. Thin lemon slices are placed under some shrimp, adding a bright yellow layer beneath. On the right side, there is a cluster of red cherry tomatoes and green asparagus, both shiny and cooked. A wooden spatula is under some shrimp and tomatoes, lifting them slightly. The whole image is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a crucial role here. Shrimp cooks quickly and absorbs flavor beautifully, while asparagus and tomatoes add texture, color, and a pop of freshness. Knowing how to pick and prep them really helps the whole dish come together seamlessly.

Flat lay of fresh medium uncooked shrimp with tails off arranged beside a bundle of thin to medium asparagus chopped into 1-inch pieces, a small cluster of vibrant red cherry tomatoes, a few whole uncracked brown eggs, several peeled garlic cloves, fresh bright green parsley sprigs, a small white ceramic bowl of cubed butter, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of pale yellow lemon juice, and a neat nest of uncooked linguine pasta, all of the ingredients displayed symmetrically 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 firm, bright green stalks and trim the woody ends; chopping into 1-inch pieces lets them cook evenly with the shrimp.
Cherry tomatoes: Look for ripe, plump ones since they'll roast down to a sweet, saucy finish.
Olive oil: This coats everything for roasting and adds richness—don’t skimp here.
Garlic: Minced fresh garlic infuses the entire dish with that classic scampi aroma.
Shrimp: Medium-sized, peeled, deveined, and tails off for easy eating; fresh or properly thawed frozen shrimp both work great.
Butter: Cubed and added at the end for melting over everything, it creates that irresistibly silky scampi sauce.
Lemon juice: Adds essential brightness that balances the richness of butter and shrimp.
Seasonings: Salt, pepper, paprika, onion powder, dried basil, and red pepper flakes provide complexity and a gentle kick.
Fresh parsley: Used as a garnish, it brightens and freshens every bite.

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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 beauty of this Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe is how forgiving it is. I love switching up the veggies depending on what’s in season or what’s in my fridge—you can easily tailor it to your preferences or dietary needs.

Swap the shrimp for chicken: I tried this when hosting a friend who prefers poultry, just cooking the chicken a little longer (about 10 minutes before adding the veggies) to get it perfectly tender.
Try different veggies: Zucchini, bell peppers, or mushrooms all roast beautifully alongside the shrimp, making this a versatile recipe all year round.
Add heat: If you like spice, I often bump up the red pepper flakes or add a quick drizzle of sriracha after roasting.
Butter amount: Adjust the butter cubes to your liking for a lighter or richer scampi sauce—either way, it’s delicious.

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

Step 1: Prep Your Veggies and Linguine (If Using)

First things first, chop your asparagus into 1-inch chunks and halve those cherry tomatoes if you want. I like to cook some linguine to go with this dish—just toss it in boiling salted water until al dente, then drain and drizzle with a touch of olive oil so it doesn’t stick. Don’t forget to save a bit of that pasta water; it’s magic for adjusting sauce consistency later.

Step 2: Roast the Tomatoes and Asparagus

Heat your oven to 400°F and line a jelly roll pan with foil, giving it a quick spray so nothing sticks. Toss your tomatoes and asparagus with olive oil, minced garlic, salt, and pepper until everything is evenly coated. Spread it out in a single layer and roast for 5 minutes—this step kickstarts the veggies’ caramelization and softens them just right.

Step 3: Season and Add the Shrimp

While the veggies roast, mix your shrimp in a bowl with olive oil, lemon juice, garlic, salt, paprika, onion powder, dried basil, red pepper flakes, and pepper. Once the veggies have had their head start, carefully push them to one side of your pan. Lay the shrimp out in a single layer beside the veggies, then top the asparagus with a tablespoon of cubed butter and the shrimp with the remaining butter pieces evenly spaced.

Step 4: Roast Everything Until Perfect

Pop the pan back in the oven and roast for about 6 minutes just until the shrimp turn opaque and curl slightly—overcooking shrimp is a rookie mistake I always warn about because it gets rubbery fast. Keep an eye on them; you want tender, juicy bites every time!

Step 5: Finish With a Burst of Lemon and Fresh Herbs

Right out of the oven, drizzle 1-2 tablespoons of lemon juice over everything and sprinkle with fresh chopped parsley. Taste and adjust seasoning with extra salt, pepper, or lemon juice if you like. This last step really brightens the whole dish and ties those flavors together perfectly.

Step 6: Serve It Your Way

If you cooked linguine, toss everything from the pan into a large bowl with the pasta, including all those buttery juices. Add a bit of reserved pasta water or olive oil to loosen and coat the noodles. For a finishing touch, sprinkle with grated Parmesan if you’re feeling indulgent—it’s my absolute favorite!

Top Tip

Having made this Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe a dozen times, a few little tweaks really make a difference to ensure success…

Don't overcook the shrimp: Shrimp cook very fast, so once they turn opaque and curl, they're done. Pull them out promptly to avoid rubbery bites.
Separate roasting steps: Giving the veggies 5 minutes before adding shrimp helps the asparagus and tomatoes reach perfect tenderness without soggy shrimp.
Butter distribution: Cubing and evenly spacing butter ensures it melts beautifully over both shrimp and veggies, creating the rich scampi sauce everyone loves.
Reserve pasta water: If serving with pasta, keep some cooking water and add it as needed to adjust the sauce consistency—it's a total game-changer!

How to Serve Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe

Garnishes

I always finish with a generous handful of fresh parsley and a squeeze of lemon juice right before serving. Sometimes a little freshly grated Parmesan sneaks in, adding a subtle salty richness that pairs wonderfully with the buttery sauce. These simple touches make the dish feel restaurant-quality without extra effort.

Side Dishes

This dish works beautifully over pasta—linguine is my go-to—or if you want something lighter, spiralized zucchini noodles (zoodles) are fantastic. Plain steamed rice or crusty bread to soak up all those luscious juices are also top-notch sides to round out your meal.

Creative Ways to Present

For a special occasion, I like to serve this recipe family-style on a large platter, garnished with extra lemon slices and chopped parsley. It’s colorful and inviting, making everyone want to dig in. You could also plate it over bright saffron rice or nestled atop creamy polenta to impress guests with a little twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. The shrimp and veggies keep their flavor well, but I recommend reheating gently to avoid drying out the shrimp.

Freezing

I personally don’t freeze this dish because shrimp texture suffers after freezing and reheating, but you can freeze just the cooked veggies or the sauce components separately if you want to prep ahead.

Reheating

The best way I’ve found is to gently rewarm leftovers in a skillet over low heat with a splash of water or olive oil to keep things moist. Microwaving works in a pinch, but you might lose some of the buttery sauce’s silkiness.

Frequently Asked Questions:

Can I use frozen shrimp in this recipe?

Absolutely! Just make sure to thaw them thoroughly in the refrigerator or under cold running water before cooking to ensure even cooking and prevent excess moisture on the pan.

Can I make this recipe gluten-free?

Yes! Serve this shrimp scampi over gluten-free pasta, spiralized veggies like zucchini noodles, or rice to keep it gluten-free without sacrificing any flavor or texture.

How do I avoid overcooking the shrimp?

The key is to watch the shrimp carefully: they are done when they turn opaque and curl into a C shape. Remove immediately from heat to keep them tender and juicy.

Can I prepare this ahead of time?

You can prep the shrimp and veggies with seasonings in advance and store them separately in the fridge, but it’s best to roast the dish fresh for the best flavor and texture.

Final Thoughts

This Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe is one of those dishes I turn to when I want dinner to feel special but not complicated. The layers of fresh garlic, tender shrimp, bright lemon, and colorful veggies roasting all together? It always delights everyone at my table. I hope you enjoy making it as much as I do—this one’s a keeper, and I’m excited for it to become part of your regular rotation too.