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?
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.
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.
- 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.
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:
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.
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.
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.
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!
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Sheet Pan Shrimp Scampi with Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Description
This Sheet Pan Shrimp Scampi recipe is a quick and delicious one-pan meal featuring roasted asparagus, cherry tomatoes, and perfectly seasoned shrimp with a buttery garlic sauce. Ideal for serving over linguine, zoodles, rice, or with bread, it brings together vibrant flavors and minimal cleanup for a satisfying dinner.
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
- 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 (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 and prepare pan: Preheat oven to 400 degrees Fahrenheit. Line a 10×15 Jelly Roll Pan with foil and lightly spray with cooking spray.
- Roast vegetables: In the pan, add chopped asparagus and cherry tomatoes with olive oil, minced garlic, salt, and pepper. Toss to coat evenly and arrange in a single layer. Roast for 5 minutes.
- Prepare shrimp: While vegetables roast, in a medium bowl combine shrimp, olive oil, lemon juice, minced garlic, salt, paprika, onion powder, dried basil, red pepper flakes, and pepper. Stir to evenly combine, leaving out butter.
- Add shrimp to pan: Remove the pan from the oven and push the roasted vegetables to one side, keeping them in a single layer. Add the shrimp in a single layer on the empty side.
- Add butter and finish roasting: Top asparagus with 1 tablespoon cubed butter spaced evenly. Top shrimp with 3 to 7 tablespoons cubed butter evenly spaced. Roast everything for 6 minutes or until shrimp turn opaque and are cooked through.
- Season and garnish: Remove the pan from the oven and drizzle 1 to 2 tablespoons more lemon juice over the dish. Season with additional salt and pepper to taste. Garnish with chopped fresh parsley.
- Serve with pasta (optional): If serving with linguine, add all contents of the pan including juices and melted butter to a large bowl with the cooked linguine. Add reserved pasta water or olive oil as desired to reach preferred consistency. Mix in Parmesan cheese, additional salt, pepper, and lemon juice to taste.
Notes
- Measure the shrimp with tails on before deveining and shelling.
- Use 3-4 tablespoons butter if not serving with pasta, or 4-8 tablespoons if you want a more luxurious sauce with pasta.
- You can substitute shrimp with chopped chicken, cooking chicken for about 10 minutes before adding veggies to ensure it is fully cooked.
- Use defrosted, uncooked shrimp for best results.
- Purchasing deveined, shelled shrimp will save preparation time.
- You can mix shrimp and seasonings in a bowl or directly on the pan; mixing in a bowl avoids handling a hot pan.
- Swap vegetables with other quick-cooking veggies like mushrooms, zucchini, or bell peppers, keeping the same cooking times.
- For longer-cooking vegetables, adjust roasting time accordingly.
- Start with 1 tablespoon lemon juice and add more to taste, especially if serving over pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 180 mg
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