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.
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.
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!
- 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.
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:
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.
Absolutely! Serve the shrimp scampi with zoodles, rice, or gluten-free pasta, and double-check that your seasonings and butter are gluten-free.
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.
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!
Print
Sheet Pan Shrimp Scampi with Tomatoes and Asparagus Recipe
- Prep Time: 4 minutes
- Cook Time: 11 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Low Lactose
Description
This vibrant Sheet Pan Shrimp Scampi recipe combines tender shrimp with roasted asparagus and cherry tomatoes, all cooked together on a single sheet pan for quick and easy weeknight dining. Roasted in the oven with garlic, lemon, and butter, this dish offers bright, fresh flavors with minimal cleanup. Serve it alone or toss with linguine or your favorite side for a delightful meal.
Ingredients
Tomatoes and Asparagus
- 1 pound thin/medium asparagus chopped into 1 inch pieces
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 1 garlic clove minced
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Shrimp
- 1 pound medium uncooked shrimp, shelled, deveined, tails off
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 4 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon dried basil
- ⅛ to ¼ teaspoon red pepper flakes
- ⅛ teaspoon pepper
- 4 to 8 tablespoons butter cubed
Garnish
- 3 tablespoons chopped fresh parsley
- 1 to 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: 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 oven to 400 degrees Fahrenheit.
- Prepare Vegetables: Line a 10x15 inch jelly roll pan with foil and lightly spray with cooking spray. Add asparagus, cherry tomatoes, olive oil, minced garlic, salt, and pepper to the pan. Toss until evenly coated and arrange in a single layer. Roast for 5 minutes.
- Prepare Shrimp Mixture: Meanwhile, in a medium bowl, combine shrimp with olive oil, lemon juice, minced garlic, salt, paprika, onion powder, dried basil, red pepper flakes, and pepper. Stir to evenly coat.
- Add Shrimp to Pan: Remove pan from oven and push vegetables to one side, keeping a single layer. Add shrimp to the empty side in a single layer.
- Add Butter and Roast: Top asparagus with 1 tablespoon cubed butter evenly spaced. Top shrimp with 3 to 7 tablespoons cubed butter evenly spaced. Roast for 6 minutes or until shrimp is opaque and cooked through.
- Finish and Garnish: Remove pan from oven. Drizzle 1 to 2 additional tablespoons lemon juice over the contents to taste. Season with additional salt and pepper if needed. Sprinkle chopped fresh parsley over the top.
- Serve: If serving with linguine, combine all contents of the pan including melted butter and juices with the pasta in a large bowl. Add reserved pasta water or olive oil as needed to reach desired consistency. Add freshly grated Parmesan, salt, pepper, and additional lemon juice to taste. Serve immediately.
Notes
- Measure shrimp with tails on for weight accuracy; tails are removed before cooking in this recipe.
- Use 3-4 tablespoons butter if not serving with pasta to reduce sauce quantity; use 4-8 tablespoons for a more luxurious sauce when paired with pasta.
- You can substitute shrimp with chopped chicken; cook chicken for approximately 10 minutes before adding vegetables due to longer cooking time.
- Use defrosted, uncooked shrimp for best results; avoid pre-cooked shrimp.
- Purchase peeled and deveined shrimp to simplify preparation.
- Mix shrimp and seasonings in a bowl before adding to the pan to ensure even coating and to avoid handling the hot pan.
- Feel free to swap asparagus and tomatoes with other quick-cooking vegetables like mushrooms, zucchini, or bell peppers; adjust cooking time for denser vegetables.
- Start with 1 tablespoon lemon juice and add more to taste, especially if tossing with pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 150 mg

Leave a Reply