Description
This Sheet Pan Shrimp Scampi recipe offers a quick and flavorful meal combining roasted asparagus, cherry tomatoes, and seasoned shrimp with a luscious garlic butter sauce. Perfectly roasted in the oven, this dish pairs beautifully with linguine, zoodles, rice, or crusty bread for a complete and satisfying dinner.
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
- 1/4 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 pasta water before draining. Drizzle drained pasta with olive oil and toss to combine.
- Preheat Oven: Preheat your oven to 400 degrees F.
- Prepare Vegetables: Line a 10×15 Jelly Roll Pan with foil and lightly spray with cooking spray. Add asparagus, cherry tomatoes, olive oil, minced garlic, salt, and pepper. Toss to evenly coat and spread in a single layer. Roast for 5 minutes.
- Season Shrimp: Meanwhile, combine shrimp, olive oil, lemon juice, minced garlic, salt, paprika, onion powder, dried basil, red pepper flakes, and pepper in a medium bowl. Stir until evenly coated, but do not add butter yet.
- Add Shrimp to Pan: Remove the pan from the oven and push the vegetables to one side in a single layer. Add shrimp to the empty side in a single layer.
- Add Butter and Continue Roasting: Evenly space 1 tablespoon cubed butter over the asparagus and 3-7 tablespoons cubed butter over the shrimp. Roast for 6 minutes or until shrimp are opaque and cooked through.
- Finish and Garnish: Remove pan from oven, drizzle with 1-2 tablespoons lemon juice to taste, and season with additional salt and pepper if desired. Garnish with chopped fresh parsley.
- Serve: If serving with linguine, combine pan contents with the pasta in a large bowl including all melted butter and juices. Add olive oil or reserved pasta water to adjust sauce consistency as needed. Sprinkle with freshly grated Parmesan, adjust salt, pepper, and lemon juice to taste.
Notes
- Measure shrimp with tails on for accuracy.
- Use 3-4 tablespoons butter if not adding shrimp scampi to pasta; use 4-8 tablespoons for a richer sauce when serving with pasta.
- You can substitute shrimp with chopped chicken, cooking chicken for about 15 minutes, starting 10 minutes before adding veggies.
- Use defrosted shrimp instead of cooked shrimp for best results.
- Buy deveined, shelled shrimp for convenience.
- Mix shrimp and seasonings in a bowl for even coating and ease of handling.
- Vegetables can be swapped with quick-cooking alternatives like mushrooms, zucchini, or bell peppers; adjust cooking time for heartier vegetables.
- Start with 1 tablespoon lemon juice then add more to taste for a balanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 225 mg
