There’s something so satisfying about dinner that comes together on just one pan — and that's exactly why this Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe quickly became one of my weeknight favorites. The bright pop of cherry tomatoes, tender asparagus, and garlicky shrimp roast all at once, making cleanup a breeze and the flavor sky-high.

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

Why You'll Love This Recipe

I remember the first time I roasted shrimp and veggies all on one pan, thinking it’d be just “okay.” But the flavors? Incredible, and it freed me from standing over the stove fiddling with multiple pots. This Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe blends fresh garlic and lemons with buttery shrimp and crisp veggies—fast, fresh, and fuss-free.

One-Pan Wonder: Everything roasts together for maximum flavor and minimum cleanup.
Bright, Fresh Flavors: The acidity from lemon and tomatoes balances the buttery richness perfectly.
Flexible Ingredients: Swap in your favorite quick-cooking veggies or protein for endless variations.
Quick to Prepare: Ready to serve in just about 15 minutes—perfect for busy nights.

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 recipe lies in the harmony between fresh shrimp, earthy asparagus, and sweet bursts of cherry tomatoes. Each ingredient complements the buttery garlic and lemon, creating a bright yet comforting dish that’s as visually appealing as it is delicious. Here are some tips to make sure you pick the best of the bunch.

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: Choose slender stalks for even roasting and tender results; thick ones can be tough unless peeled.
Cherry Tomatoes: Opt for ripe but firm tomatoes to avoid mushiness; they’ll burst beautifully in the oven.
Garlic: Freshly minced makes all the difference for that sharp, aromatic punch.
Medium Shrimp: Deveined and shelled without tails on—this saves time and ensures easy eating.
Butter: Cubed butter melts into a luscious sauce; use the amount based on how rich you want your scampi.
Lemon Juice: Freshly squeezed adds brightness and balances the richness of butter and garlic.
Olive Oil: A good-quality extra virgin is best for coating vegetables and adding a fruity note.
Seasonings (salt, pepper, paprika, onion powder, dried basil, red pepper flakes): These bring depth and a subtle spicy kick without overwhelming the natural flavors.
Fresh Parsley: For garnish — it adds freshness and a pop of color that brightens the plate.

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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've tweaked this recipe plenty of times depending on what’s in my fridge, and honestly, that’s part of the fun. You can easily swap shrimp for chicken or toss in other veggies you love—it’s your kitchen, after all. Let me share some ways I like to mix it up.

Variation: One time, I swapped asparagus for zucchini and added mushrooms — it was still delicious, just a different texture and earthiness.
Gluten-Free: Serve it over zoodles or rice instead of pasta to keep things light and gluten-free.
Mild or Spicy: Adjust the red pepper flakes based on your heat tolerance for a milder or spicier dinner.
Extra Sauce: Start with 4 tablespoons of butter if you plan to toss the scampi with pasta, but go lighter if serving solo.

Step-by-Step: How I Make Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe

Step 1: Prep the linguine (if using) and preheat your oven

I like to start by cooking the pasta according to the package instructions—just until al dente. Save about half a cup of that starchy pasta water before draining; it helps loosen the sauce later. Drizzle the cooked pasta lightly with olive oil so it doesn’t clump while you finish the shrimp and veggies. While that’s cooking, preheat your oven to 400°F.

Step 2: Roast the asparagus and tomatoes first

Line a large jelly roll pan (approximately 10x15 inches) with foil and give it a quick spray of cooking oil to prevent sticking. Toss your 1-inch chopped asparagus and cherry tomatoes in olive oil, minced garlic, salt, and pepper. Spread them in a single layer for even roasting, then pop them into the oven for just 5 minutes. This gives the veggies a head start without overcooking.

Step 3: Season the shrimp and add everything to the pan

While the veggies roast, combine your shrimp with olive oil, lemon juice, minced garlic, salt, paprika, onion powder, dried basil, red pepper flakes, and pepper in a medium bowl. Give it a good toss to coat evenly. After the initial 5 minutes, pull the pan out and nudge the vegetables to one side. Lay the shrimp out on the other half, keeping everything in a single layer.

Step 4: Add butter and finish roasting

Scatter cubed butter evenly over the veggies and shrimp — I usually use about 1 tablespoon for the asparagus side and between 3-7 tablespoons over the shrimp depending on how buttery I want the sauce. Slide the pan back into the oven and roast everything together for about 6 minutes until the shrimp turns opaque and the edges start to brown just slightly.

Step 5: Brighten, garnish, and serve

Once out of the oven, drizzle the whole pan with an additional 1-2 tablespoons of lemon juice to brighten it up. Sprinkle fresh parsley on top and season with a little extra salt and pepper if needed. If you cooked linguine, toss the shrimp, veggies, and all those buttery juices into the pasta bowl. If the sauce feels a bit thick, add reserved pasta water a splash at a time until you get the texture you love. A little freshly grated Parmesan is my favorite finish here.

Top Tip

From roasting this recipe dozens of times, I learned a few things that make all the difference. These tips will help your Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe come out perfect every time.

Don’t Overcrowd the Pan: Spreading everything in a single layer ensures even roasting and keeps the shrimp from steaming.
Use Fresh Lemon Juice: It’s worth squeezing fresh lemons — the brightness can’t be beat and rescues the richness.
Butter Cubed, Not Melted: Adding pats of cold butter lets it melt slowly and coat everything beautifully rather than pooling too fast.
Adjust Butter For Your Finish: Less butter if serving as a vegetable-forward meal; more if you want a lush sauce to coat pasta perfectly.

How to Serve Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe

Sheet Pan Shrimp Scampi - Serving Suggestion

Garnishes

I always finish mine with a generous sprinkle of freshly chopped parsley — it adds a lovely pop of green and a fresh, herbaceous note. Plus, a wedge of lemon on the side invites everyone to add extra brightness if they like. If I’m feeling indulgent or serving guests, freshly grated Parmesan takes it to the next level.

Side Dishes

This dish stands beautifully on its own with linguine tossed through, but I sometimes like to serve it alongside a crisp green salad with vinaigrette to cut through the butter. A loaf of crusty bread is perfect for mopping up the buttery sauce, especially if you go light on pasta.

Creative Ways to Present

For a special occasion, I’ve served this scampi straight on platters with lemon wedges and sprigs of fresh herbs for a family-style spread. It looks stunning layered over a nest of zucchini noodles or couscous for a light, elegant twist. You can even mix colorful heirloom tomatoes instead of cherry for that wow factor.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they keep well for up to 3 days. Just be sure to add a splash of lemon juice or olive oil when reheating to keep the shrimp from drying out. I find reheating gently on the stovetop gives the best texture.

Freezing

This recipe freezes okay, but shrimp can sometimes get a bit rubbery after thawing and reheating. If you want to freeze, I recommend freezing the shrimp and vegetables separately or freezing the roasted veggies alone to maintain the best flavor and texture.

Reheating

I like reheating gently in a skillet over low-medium heat with a splash of olive oil and lemon juice. This helps revive the sauce and keeps the shrimp tender. Avoid the microwave if you can, as it tends to dry out the shrimp.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes! Just be sure to fully thaw and pat dry your frozen shrimp before seasoning to avoid excess water on the pan, which can prevent nice roasting. Avoid using cooked shrimp, as it can get rubbery.

Can I swap the asparagus and tomatoes for other vegetables?

Absolutely. Quick-cooking veggies like zucchini, mushrooms, or bell peppers work well. Just keep the cut size consistent and stick to a similar roasting time for best results. For harder veggies like carrots, you might want to roast them a bit longer before adding shrimp.

How do I avoid overcooking the shrimp?

Shrimp cook very quickly — typically within 6 minutes at 400°F. Keep an eye on them and look for an opaque pink color and curled shape. Taking them out as soon as they’re done helps keep them tender, not chewy.

Can I make this recipe dairy-free?

Yes! Skip the butter and use extra olive oil or a plant-based butter alternative. The flavor will still be bright and garlicky, though with a slightly different mouthfeel.

Final Thoughts

This Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe is one of those recipes that finds its way back into my regular rotation because it feels like such a treat without a lot of effort. It’s quick, flavorful, and adaptable to what I have on hand or what mood I'm in. I hope you find it as easy and comforting as I do — and once you try roasting everything together, I bet you’ll be hooked too.