Description
A vibrant and easy Sheet Pan Shrimp Scampi recipe featuring roasted asparagus, cherry tomatoes, and succulent shrimp tossed in a garlicky lemon butter sauce. Perfect served over linguine or your choice of side, this one-pan meal is flavorful and quick to prepare, ideal for weeknight dinners.
Ingredients
Scale
Tomatoes and Asparagus
- 1 pound thin/medium asparagus chopped into 1” 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
- 1/8-1/4 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 F. Line a 10×15 inch jelly roll pan with foil and lightly spray with cooking spray.
- Prepare veggies: Add asparagus, cherry tomatoes, olive oil, minced garlic, salt, and pepper to the pan. Toss until evenly coated and spread in a single layer. Roast for 5 minutes.
- Prepare shrimp mixture: 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 but do not add butter yet.
- Add shrimp to pan: Remove pan from oven, push the asparagus and tomatoes to one side maintaining a single layer. Add shrimp in a single layer on the other side.
- Add butter: Top asparagus with 1 tablespoon cubed butter evenly spaced. Top shrimp with 3-7 tablespoons cubed butter evenly spaced.
- Roast shrimp and veggies: Roast for 6 minutes or until the shrimp is opaque and cooked through.
- Finish with lemon and garnish: Remove pan from oven. Drizzle with 1-2 tablespoons lemon juice to taste, season with additional salt and pepper as needed, and garnish with chopped fresh parsley.
- Serve: If serving with linguine, toss all pan contents including melted butter and juices with pasta in a large bowl. Add reserved pasta water or olive oil as needed for desired sauce consistency. Add Parmesan, salt, pepper, and additional 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 richer sauce when serving with pasta. You can extend the sauce with reserved pasta water or olive oil.
- Substitute shrimp with chopped chicken, cooking chicken for 15 minutes (start cooking chicken 10 minutes before adding veggies).
- Use defrosted uncooked shrimp, not cooked shrimp.
- Purchase deveined, shelled shrimp for convenience.
- You can mix shrimp and seasonings directly on the hot pan or in a bowl to reduce cleanup.
- Swap asparagus and tomatoes for other quick-cooking veggies like mushrooms, zucchini, or bell peppers; adjust cooking time for longer-cooking vegetables.
- Start with 1 tablespoon lemon juice and add more as needed, especially if adding pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 180 mg
