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
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
- 1/4 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 (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
