Nothing beats the ease and flavor of a hassle-free dinner that feels special—that’s exactly what I adore about this Sheet Pan Shrimp Scampi with Tomatoes and Asparagus Recipe. It’s a fresh, vibrant meal that comes together quickly and cleans up even faster, perfect for busy weeknights or when you want to impress without stress.

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

Why You'll Love This Recipe

From the moment that buttery garlic aroma hits your kitchen, you'll understand why this sheet pan recipe is one of my go-tos. It’s straightforward but never boring—bursting with juicy tomatoes, crisp asparagus, and plump shrimp all roasted perfectly together.

One-Pan Convenience: You get a full dinner on just one sheet pan, which means less to clean and more time to relax.
Flavor-Packed: The garlic butter sauce infused with lemon juice ties everything together beautifully without being heavy.
Customizable Veggies: Feel free to swap asparagus or tomatoes for your favorite seasonal vegetables.
Quick Cooking Time: Ready in about 15 minutes, making it perfect for both busy nights and impromptu guests.

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 in this Sheet Pan Shrimp Scampi with Tomatoes and Asparagus Recipe plays its part to create a balanced and vibrant dish. From the sweetness of cherry tomatoes to the snap of asparagus, complemented by rich butter and zesty lemon—you’re in for a treat. When shopping, I always pick the freshest shrimp I can find, and if your tomatoes are super sweet and ripe, all the better!

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 thin to medium spears for quicker, even roasting; they stay tender and crisp.
Cherry Tomatoes: Sweet and juicy, they roast down to add natural sauce and a pop of flavor.
Olive Oil: Helps everything roast nicely without drying out and adds a lovely richness.
Garlic: Essential for that signature scampi flavor—freshly minced is best.
Salt & Pepper: Simple seasoning that enhances all the natural flavors.
Shrimp: Medium-sized, peeled and deveined (tails off for ease), defrosted if frozen.
Lemon Juice: Adds brightness and balances the buttery richness.
Butter: Cubed and scattered for a buttery melt that brings the dish together.
Spices (paprika, onion powder, dried basil, red pepper flakes): Layer flavors subtly for depth without overpowering.
Fresh Parsley: Adds a fresh herbaceous note and a splash of color as a garnish.

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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 that this Sheet Pan Shrimp Scampi with Tomatoes and Asparagus Recipe encourages you to make it yours. Whether you want it spicier, loaded with more veggies, or even swapped with chicken, you can easily tailor it without losing that cozy, fresh vibe.

Variation: I’ve swapped shrimp with chopped chicken on a chilly evening, roasting the chicken for 10 minutes first—adds a lovely twist and still cooks up beautifully!
Veggie Swap: If asparagus isn’t your thing, zucchini or mushrooms work great without changing cooking time. Bell peppers bring extra sweetness, especially in summer.
Spice it Up: Adding extra red pepper flakes or a dash of cayenne gives you a little kick; just be careful not to overpower the delicate shrimp.
Butter Amount: For a lighter sauce, use 3-4 tablespoons; for a rich, luxurious finish, push up to 8 tablespoons. Adjust to your sauce-loving heart’s content.

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

Step 1: Prepare the Veggies for Roasting

Start by preheating your oven to 400°F. Line a large jelly roll pan with foil and spray it lightly with cooking spray to prevent sticking – this also makes cleanup a breeze. Toss your chopped asparagus and cherry tomatoes with olive oil, minced garlic, salt, and pepper until everything is evenly coated, then spread them out in a single layer on one side of the pan. Pop them in the oven for 5 minutes to start softening and roasting.

Step 2: Season the Shrimp

While the veggies roast, mix the shrimp with olive oil, lemon juice, garlic, salt, paprika, onion powder, dried basil, red pepper flakes, and pepper in a medium bowl. This mix is the heart of the dish—the combination of spices and acidity really wakes the shrimp up and prepares it for roasting perfectly alongside the vegetables.

Step 3: Add Shrimp and Butter to the Pan

After the veggies have roasted slightly, pull the pan out and push the asparagus and tomatoes over to one side. Add the shrimp to the empty side and spread them out in one even layer. Then scatter the cubed butter over the shrimp (and a little on the asparagus). This butter melts into everything, creating that luscious sauce we all crave. Roast for about 6 minutes—just until the shrimp turn opaque. Keep an eye on them; you don’t want rubbery shrimp!

Step 4: Final Touches

Once out of the oven, drizzle an extra tablespoon or two of lemon juice over the whole pan for a fresh, zesty finish. Taste and adjust salt and pepper as needed, then sprinkle with chopped fresh parsley. This step brightens and balances the buttery richness beautifully.

Top Tip

I’ve learned a few things over the years with this dish that really help it come out perfectly every time — worth sharing so you can avoid any hiccups!

Don’t Overcrowd Your Pan: Giving your shrimp and veggies space means they roast evenly instead of steaming. Trust me, it makes a big difference.
Butter Timing Matters: Adding cubed butter on top instead of melting it beforehand helps create those luscious pools of sauce as it melts in the oven.
Use Fresh Lemon Juice: Bottled lemon juice just doesn’t have the same brightness. Freshly squeezed elevates the whole dish.
Watch the Shrimp: They cook fast—six minutes is usually spot-on. Overcooked shrimp get tough, which no one wants in a buttery, tender scampi dish.

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

Garnishes

I always top my finished dish with a generous sprinkle of fresh parsley and a little extra squeeze of lemon juice—this keeps it bright and lively. Sometimes, when feeling indulgent, I grate some fresh Parmesan on top; it adds a lovely salty creaminess without taking over.

Side Dishes

This recipe shines on its own but pairs wonderfully with linguine tossed right into the buttery pan juices, garlic bread for dipping, or even light and refreshing zucchini noodles if you’re keeping it low-carb. Rice also soaks up the sauce beautifully.

Creative Ways to Present

For a dinner party, I arranged the shrimp and veggies over individual nests of pasta on plates and garnished with lemon wedges and parsley sprigs. It feels special but requires zero extra effort. Another idea I love is serving it family-style right on the sheet pan (set on a trivet!), which sparks great conversation around the table.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to two days. The shrimp stay tender, and the roasted veggies still have great flavor. Just be sure to cool the dish fully before sealing to avoid sogginess.

Freezing

Honestly, I don’t recommend freezing this one since the veggies can get mushy and shrimp texture suffers. It’s best enjoyed fresh or refrigerated for next-day meals.

Reheating

When reheating, I gently warm leftovers in a skillet over medium-low heat with a splash of olive oil or broth, just enough to loosen the sauce without drying out the shrimp. Quick and easy, just like the original!

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Frozen shrimp works great, but make sure it’s fully thawed and patted dry so the shrimp roast nicely instead of steaming. Avoid using cooked shrimp as it can get rubbery with additional cooking.

Can I make this recipe gluten-free?

Absolutely! Serve the shrimp scampi with zoodles, rice, or gluten-free pasta, and double-check that your seasonings and butter are gluten-free.

How do I avoid overcooking the shrimp?

Keep a close eye on cooking time; shrimp typically need only about 6 minutes at 400°F in this recipe. They’re done when they turn opaque and curl slightly. Pull them promptly to keep them tender.

Can I swap the vegetables for others?

Definitely! Quick-cooking veggies like zucchini, bell peppers, or mushrooms complement this recipe nicely. Just keep similar cooking times for best results.

Final Thoughts

This Sheet Pan Shrimp Scampi with Tomatoes and Asparagus Recipe holds a special place in my kitchen because it’s proof you don’t have to sacrifice flavor or freshness for speed and convenience. Give it a try—you might just find yourself coming back to it again as your ultimate easy, vibrant weeknight showstopper. Happy cooking, friend!