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
Scale
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
- 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
- 1/8 to 1/4 teaspoon red pepper flakes
- 1/8 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 1/2 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
