Description
This Sheet Pan Shrimp Scampi recipe combines succulent shrimp with fresh asparagus and cherry tomatoes, roasted to perfection with garlic, butter, and lemon juice. Quick and easy to prepare, it's ideal for a delicious weeknight dinner served over linguine, zoodles, rice, or with crusty bread.
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
- 4-8 tablespoons butter cubed
Garnish
- 3 tablespoons chopped fresh parsley
- 1-2 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: Preheat oven to 400 degrees Fahrenheit. Line a 10x15 inch jelly roll pan with foil and lightly spray with cooking spray.
- Prepare Vegetables: Add chopped 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: 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 combine, excluding butter.
- Add Shrimp to Pan: Remove pan from oven and push vegetables to one side in a single layer. Add shrimp in a single layer on the empty side. Top asparagus with 1 tablespoon cubed butter evenly spaced. Top shrimp with 3 to 7 tablespoons cubed butter evenly spaced.
- Roast Shrimp and Vegetables: Roast for 6 minutes or until shrimp are opaque and cooked through.
- Finish and Garnish: Remove pan from oven and drizzle with 1-2 additional tablespoons lemon juice to taste. Season with additional salt and pepper as desired. Sprinkle with chopped fresh parsley.
- Serve: If serving with linguine, add all pan contents including melted butter and juices to the pasta in a large bowl. Add olive oil or reserved pasta water to achieve desired sauce consistency. Garnish with Parmesan cheese if using. Adjust salt, pepper, and lemon juice to taste.
Notes
- Measure shrimp with tails on for accuracy.
- Use 3-4 tablespoons butter if not serving with pasta; use 4-8 tablespoons for a more luxurious sauce when serving with pasta.
- You can add reserved pasta water and/or olive oil to stretch the sauce if you want less butter.
- Chicken can substitute shrimp – cook chicken for about 15 minutes, adding vegetables after 10 minutes.
- Use defrosted shrimp that are uncooked for best results.
- Buying deveined, shelled shrimp eases preparation.
- You may mix shrimp and seasonings directly on the pan or in a separate bowl to avoid dealing with hot pans.
- Swap quick-cooking vegetables like mushrooms, zucchini, or bell peppers and keep cooking times the same; adjust time for longer-cooking veggies.
- Start with 1 tablespoon lemon juice and add more to taste, especially if adding shrimp scampi to 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: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 210 mg
