Sheet Pan Shrimp Scampi with Vegetables Recipe is one of those amazing meals that smells like a dream while roasting and delivers every bit of flavor with minimal fuss. You get tender shrimp, bright veggies, and buttery garlic sauce all on one pan — what's not to love?

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

Why You'll Love This Recipe

Having made this sheet pan shrimp scampi countless times, I’m still amazed at how effortlessly it brings a restaurant-quality meal to the table on busy nights. It’s fast, full of flavor, and you’ll have minimal cleanup – that’s a combination I keep coming back to.

One-Pan Simplicity: Everything cooks together on one sheet pan, which means fewer dishes and a quick cleanup.
Bright & Fresh Flavors: The lemon, garlic, and fresh parsley give it a vibrant, summery taste that’s never dull.
Customizable Veggies: You can swap in your favorite quick-cooking vegetables without messing up the timing.
Perfect for Pasta or Low-Carb: Whether you toss it with linguine or serve it over zoodles, rice, or crusty bread, it pairs beautifully.

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

The magic of this Sheet Pan Shrimp Scampi with Vegetables Recipe comes from the harmony between fresh veggies, juicy shrimp, and buttery garlic sauce. Each ingredient plays its role, creating layers of flavor and textures on your sheet pan.

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: These tender stalks roast quickly, keeping a nice snap that balances the softness of the shrimp.
Cherry Tomatoes: They burst as they roast, adding natural sweetness and tang to the dish.
Olive Oil: Essential for roasting, it coats everything and helps develop that beautiful golden caramelization.
Garlic: Fresh minced garlic gives you that classic scampi punch—never use pre-minced for best flavor.
Medium Shrimp: Shelled and deveined shrimp cook quickly and soak up the garlicky goodness perfectly.
Lemon Juice: Brightens everything up, cutting through the richness of the butter while adding freshness.
Butter: Gives the dish its lush, silky sauce; feel free to add more or less depending on how saucy you want it.
Parsley: Adds color and a fresh herbal finish right before serving.

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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 often switch up this recipe depending on what I have on hand or what mood I’m in. It’s a flexible dish that’s easy to adjust without losing its essence.

Veggie Swap: Last time, I used sliced zucchini and mushrooms instead of asparagus and tomatoes — just as delicious and took the same cooking time.
Protein Variation: If you’re not a shrimp fan, chopped chicken breast works well too—just throw it on the pan first since it takes longer to cook.
Spice It Up: A pinch more red pepper flakes kicked up the heat nicely, so don’t be shy if you like a little kick.
Butter Level: If you want a lighter sauce, I suggest using the lower amount of butter — you can always drizzle some olive oil instead.

Step-by-Step: How I Make Sheet Pan Shrimp Scampi with Vegetables Recipe

Step 1: Prep and Roast Your Veggies

Start by preheating your oven to 400°F and lining a jelly roll pan with foil for easy cleanup. Toss chopped asparagus and cherry tomatoes with olive oil, minced garlic, salt, and pepper until everything is evenly coated. Spread them out in a single layer and roast for about 5 minutes. This gives the veggies a head start, so they come out perfectly tender and flavorful without overcooking your shrimp later.

Step 2: Season Your Shrimp

While your veggies roast, mix the shrimp with olive oil, lemon juice, minced garlic, salt, paprika, onion powder, dried basil, red pepper flakes, and black pepper in a medium bowl. Make sure the shrimp is well coated — this seasoning blend is the heart of the dish. Resist the urge to add the butter now; wait to add it on the pan for even melting and flavor distribution.

Step 3: Combine and Finish Roasting

Take the pan out of the oven and gently push the asparagus and tomatoes to one side. Lay your shrimp in a single layer on the other side. Dot the asparagus with about 1 tablespoon of cubed butter and scatter 3 to 7 tablespoons of butter over the shrimp, spacing them evenly. Roast everything together for about 6 minutes or until the shrimp just turns opaque and pink — be careful not to overcook it or it turns rubbery.

Step 4: Finish and Serve

Take the pan out again, drizzle with an extra splash of lemon juice, and season with additional salt and pepper if needed. Sprinkle chopped fresh parsley on top for that pop of color and herbaceous freshness. If you’re serving with linguine, toss everything together in a big bowl while adding some reserved pasta water or olive oil to get the sauce just the way you like it. Parmesan is optional but highly recommended!

Top Tip

I’ve made this recipe so many times that I’ve learned a few tricks to make it foolproof every time. These tips are little nuggets I wish I knew on my first go!

Preheat the Oven Well: Make sure your oven is fully preheated before roasting, so your vegetables caramelize nicely and shrimp cooks evenly.
Add Butter Last: Adding cubed butter on top while in the oven helps it melt slowly, infusing flavor throughout without burning.
Don’t Overcrowd the Pan: Spread out the shrimp and veggies so everything roasts rather than steams — this keeps the texture just right.
Watch the Shrimp: Shrimp cooks super fast; as soon as they turn pink and opaque, pull them out to avoid rubbery bites.

How to Serve Sheet Pan Shrimp Scampi with Vegetables Recipe

Garnishes

I love to finish this dish with a generous sprinkle of freshly chopped parsley and an extra squeeze of lemon juice — it brightens the flavors and looks so inviting on the plate. Sometimes I grate a little Parmesan on top if I want to add an extra cheesy touch, but it’s totally optional and just as delicious without it.

Side Dishes

This scampi shines alongside linguine tossed right in the pan juices, but I also enjoy it served over zoodles for a lighter, low-carb meal. Crusty bread is fantastic too — perfect for sopping up all that buttery garlic sauce. And don’t overlook steamed rice if you’re after something comforting and simple.

Creative Ways to Present

For a special occasion, I’ve served this sheet pan shrimp scampi with vegetables in shallow bowls, garnished with lemon slices and sprigs of parsley for a restaurant vibe. Another time, I arranged the veggies in little nest shapes and piled the shrimp on top – it always gets compliments and makes the meal feel a little more celebratory.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to two days. The shrimp can get a bit firmer after refrigeration, so I usually add a splash of lemon juice or olive oil when reheating to keep things moist and flavorful.

Freezing

I don’t recommend freezing this dish because the tomatoes and asparagus lose their texture when thawed, and shrimp can become rubbery. It's best enjoyed fresh or within a couple of days in the fridge.

Reheating

To reheat, I gently warm leftovers in a skillet over low heat with a tiny splash of olive oil or lemon juice. This preserves the shrimp’s tenderness and keeps the veggies from drying out. Microwave works in a pinch but microwaving can toughen shrimp quickly.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp thoroughly and pat them dry with paper towels before seasoning and roasting. Using wet shrimp can cause them to steam rather than roast properly.

Can I substitute other vegetables in the recipe?

Yes! Quick-cooking veggies like zucchini, bell peppers, or mushrooms work beautifully and keep the cooking time the same. Just avoid hard vegetables like carrots or potatoes unless you adjust the roasting time accordingly.

How do I prevent shrimp from overcooking?

Shrimp cook very quickly—usually within 6 minutes at 400°F on the sheet pan. Watch closely and remove them as soon as they turn pink and opaque. Overcooked shrimp become rubbery and lose their juiciness.

Can I make this recipe dairy-free?

Definitely! Just skip the butter and use extra olive oil instead. You can also add a splash more lemon juice to keep up the rich, bright flavor. The dish is still outstanding without dairy.

Final Thoughts

This Sheet Pan Shrimp Scampi with Vegetables Recipe has become one of my go-to dishes when I want something quick, impressive, and absolutely delicious. It feels fancy but is really just smart, simple cooking that anyone can master. I hope you enjoy making it as much as I do — it’s the kind of recipe you’ll want on speed dial!