There’s something about the garlicky, buttery aroma filling the kitchen that makes this Sheet Pan Shrimp Scampi Recipe utterly irresistible—and the fact that it all comes together on one pan just sweetens the deal. It’s a fuss-free dinner magic trick I’m excited to share with you today!

The image shows a silver tray with two main sections. On the left side, there is a layer of cooked shrimp that are pinkish-orange with small black herbs sprinkled on top, arranged over several thin lemon slices that are bright yellow with a hint of white rind. On the right side, there is a layer of green asparagus pieces cut into small chunks mixed with shiny, round red cherry tomatoes. The tray has a slightly crinkled silver foil base, and the background surface is a white marbled texture. 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 Recipe
Top Tip
How to Serve Sheet Pan Shrimp Scampi Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Shrimp Scampi Recipe

Why You'll Love This Recipe

This Sheet Pan Shrimp Scampi Recipe has become one of my go-to dinners, especially on busy weeknights. It’s quick, full of vibrant flavors, and perfectly hands-off once it hits the oven. Plus, minimal cleanup seriously ups the appeal.

One-pan simplicity: Everything roasts together, saving you time and dishes.
Bright, fresh flavors: Garlic, lemon, and herbs make every bite pop.
Customizable veggies: Easily swap asparagus and tomatoes for your favorites.
Perfect for pasta nights: Toss everything with linguine for a creamy, dreamy meal.

The image shows a large silver baking tray lined with shiny foil, filled with cooked shrimp placed over thin yellow lemon slices, all sprinkled with green herbs and spices. On the right side, there are bright red cherry tomatoes and dark green asparagus spears. A wooden spatula is gently lifting some shrimp along with a cherry tomato and asparagus, all set on a white marbled texture surface. The colors are vibrant with the pink shrimp, yellow lemon, red tomatoes, and green asparagus clearly visible. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Sheet Pan Shrimp Scampi Recipe plays a special role, from the tender shrimp soaking up buttery goodness to the bright cherry tomatoes and crisp asparagus adding freshness. Here’s a bit on why I choose each one.

Flat lay of fresh medium uncooked shrimp with tails on, bright green asparagus stalks chopped into 1-inch pieces, a small cluster of vibrant red cherry tomatoes, a few whole garlic cloves, two whole uncracked brown eggs, a small white bowl of golden olive oil, a small white bowl of cubed pale yellow butter, a small white bowl of freshly squeezed lemon juice, a handful of bright green chopped fresh parsley, a small mound of finely grated Parmesan cheese, and a neat bundle of uncooked linguine pasta placed alongside, all arranged symmetrically on simple white ceramic plates and bowls, placed 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: Adds crunch and a mild earthy flavor that balances the richness.
Cherry Tomatoes: They roast down into sweet bursts that brighten the dish.
Olive Oil: The base fat that helps everything roast nicely and adds a subtle fruity note.
Garlic: Minced for maximum flavor infusion—scampi wouldn’t be scampi without it.
Salt and Pepper: Simple seasoning that brings all ingredients to life.
Shrimp: Medium-sized, peeled and deveined—make sure they’re fresh or properly thawed for the best texture.
Lemon Juice: Adds that signature zesty brightness that makes shrimp pop.
Paprika, Onion Powder & Dried Basil: Layer subtle depth and aromatic notes into the shrimp seasoning.
Red Pepper Flakes: Just a pinch for a gentle warmth that wakes up your palate.
Butter: Cubed and scattered to create a luscious sauce as it melts—don’t skimp on this!
Fresh Parsley: Chopped and sprinkled on at the end for a vibrant herbal finish.

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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

One of the reasons I adore this Sheet Pan Shrimp Scampi Recipe is how easy it is to tweak. I’ve played around with different veggies, spice levels, and even protein swaps, letting you create a version that's truly your own.

Vegetable swaps: I’ve swapped asparagus for zucchini or bell peppers when I wanted a sweeter touch or to use whatever was in my fridge.
Spice it up: Adding extra red pepper flakes takes this recipe from mild to with a kick, perfect for those who love some heat.
Protein variations: Chopped chicken works beautifully here; just give it a head start in cooking since it needs more time than shrimp.
Butter level: I adjust the butter amount depending on whether I’m tossing with pasta or serving as-is. More butter equals a richer sauce, but I keep it lighter on no-pasta nights.

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

Step 1: Prep the Veggies and Preheat

First things first, preheat your oven to 400°F. While it’s warming up, chop your asparagus into bite-sized pieces and halve those cherry tomatoes if you like them more tender. Toss them on your foil-lined sheet pan with olive oil, minced garlic, salt, and pepper. Give everything a good mix until the veggies are slick and seasoned, then spread them out in a single layer — this ensures they roast evenly without steaming.

Step 2: Roast the Veggies

Slide the pan into the oven and roast for about 5 minutes. This little head start softens the asparagus just right and lets the tomatoes begin to burst, developing those rich roasted flavors that I always crave.

Step 3: Season and Add the Shrimp

While the veggies roast, toss your peeled and deveined shrimp in a bowl with olive oil, lemon juice, garlic, salt, paprika, onion powder, dried basil, red pepper flakes, and pepper. This seasoning mix is what takes the shrimp from bland to bursting with flavor. When the veggies come out, nudge them to one side of the pan and lay your shrimp on the empty side in a single layer so they cook up beautifully.

Step 4: Butter Up and Roast Again

Scatter the cubed butter over the shrimp and asparagus — about a tablespoon on the asparagus and more on the shrimp depending on how saucy you want the dish. I love this step because that melting butter mingles with the lemon and garlic, creating the luscious, silky sauce scampi lovers dream about. Roast again for about 6 minutes, or until the shrimp turn opaque and just curl up.

Step 5: Finish with Freshness and Serve

Pull the pan out, drizzle with a bit more lemon juice for that fresh zing, and don’t forget a good sprinkle of chopped parsley. This last touch brightens the whole dish. If you’re doing pasta, toss the whole pan's contents with cooked and drained linguine, adding some reserved pasta water or a drizzle of olive oil to loosen things up. A handful of Parmesan cheese takes it over the top.

Top Tip

From my kitchen experiments, I’ve found that a few small details really take this Sheet Pan Shrimp Scampi Recipe to the next level. Here are some tried-and-true tips to help yours come out perfect every time.

Use raw shrimp: Cooked shrimp mushes when roasted again; always start with raw, peeled, and deveined shrimp for best texture.
Don’t overcrowd the pan: Give everything some breathing room so veggies roast instead of steam.
Add lemon juice gradually: Start with a tablespoon and taste as you go — you can always add more for brightness.
Butter amount matters: More butter means richer sauce, but adjust to your preference and dietary comfort.

How to Serve Sheet Pan Shrimp Scampi Recipe

Garnishes

I always finish this dish with a generous sprinkle of fresh parsley — it adds a fresh, herby contrast to the rich butter and garlic. A good squeeze of extra lemon juice right before serving livens it right up. If you’re feeling indulgent, a dusting of freshly grated Parmesan cheese adds a nutty, savory touch that I can’t resist.

Side Dishes

If you aren’t serving this with linguine, I love pairing the shrimp scampi with buttery toasted bread to soak up every last drop of that garlicky sauce. Zoodles are my low-carb go-to for keeping things light, and sometimes I mix it up with a simple rice pilaf on the side to round out the meal.

Creative Ways to Present

For special occasions, I like to plate this recipe over a bed of angel hair pasta in a shallow bowl, then garnish with edible flowers or microgreens for a restaurant-worthy touch. It’s also gorgeous served family-style right on the pan, letting everyone scoop their favorites and share the joy of that luscious sauce.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to two days. I save the shrimp scampi and veggies separately from pasta when I can—that way the pasta doesn’t get too soggy. Just reheat gently to keep everything tender.

Freezing

I don’t usually freeze this after cooking because the texture of shrimp changes and veggies get soft, but you can freeze raw, seasoned shrimp and veggies separately. When ready, roast fresh for best results.

Reheating

To reheat, use a skillet over medium heat to warm the shrimp and veggies gently, adding a splash of water or butter if needed to refresh the sauce. Avoid microwaving if you want to keep the shrimp tender and not rubbery.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning to avoid too much water in the pan. This helps keep your scampi from getting watery.

How do I prevent the shrimp from overcooking?

Shrimp cook quickly—about 6 minutes at 400°F in this recipe. Keep a close eye and remove them as soon as they turn opaque and curl up. Overcooked shrimp get rubbery and lose their delicate flavor.

Can I make this recipe gluten-free?

Yes! Simply serve your Sheet Pan Shrimp Scampi over zucchini noodles, rice, or gluten-free pasta for a delicious gluten-free meal.

What can I substitute if I don’t have asparagus?

You can swap asparagus for zucchini, green beans, or bell peppers—just keep an eye on cooking times, as some veggies may roast faster or slower. Mushrooms also work well.

Final Thoughts

This Sheet Pan Shrimp Scampi Recipe is one of those simple kitchen treasures I keep coming back to—quick to make, packed with flavor, and utterly satisfying. I hope when you try it, it becomes a favorite in your home too, whether for a casual weeknight or when you want an easy dinner that feels special. Give it a go and enjoy every buttery, garlicky bite!