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Sheet Pan Shrimp Scampi (No wine!)
Shrimp Scampi with asparagus and tomatoes enveloped with lemon, garlic, butter sauce baked in ONE PAN and on your table in 15 minutes!  This Shrimp Scampi will shock you with how easy it is AND how ridiculously delicious it is!  It is restaurant quality without the wait, price tag or a pile of dirty dishes!  Serve your Shrimp Scampi with linguine or pasta of choice or even zoodles for flavor packed meal with easy prep and minimal cleanup!
    Servings Prep Time
    6-8 servings 4minutes
    Cook Time
    11 minutes
    Servings Prep Time
    6-8 servings 4minutes
    Cook Time
    11 minutes
    top view of shrimp scampi on a baking sheet
    Ingredients
    Tomatoes and Asparagus
    • 1pound thin/medium asparaguschopped into 1” pieces
    • 1pint cherry tomatoes
    • 2tablespoons olive oil
    • 1 garlic cloveminced
    • 1/4teaspoon salt
    • 1/8teaspoon pepper
    Shrimp
    • 1pound medium uncooked shrimp, shelled, deveinedtails off*
    • 1tablespoon olive oil
    • 1tablespoon lemon juice
    • 4 garlic clovesminced
    • 1/2teaspoon salt
    • 1/4tsp EACH paprika, onion powder, dried basil
    • 1/8-1/4teaspoon red pepper flakes
    • 1/8teaspoon pepper
    • 4-8tablespoons buttercubed (see notes)**
    Garnish
    • 3tablespoons chopped fresh parsley
    • 1-2tablespoons lemon juice or more to taste
    • freshly grated Parmesanoptional
    Serve with
    • 1pound linguine (or other pasta)
    • zoodles
    • Rice
    • bread
    Instructions
    1. LINGUINE (optional): Cook linguine in salted water according to package directions until al dente. Reserve 1/2 cup water before draining. Drizzle drained pasta with olive oil and toss to combine.
    2. Preheat oven to 400 degrees F.
    3. Line a Jelly Roll Pan (10×15) with foil and lightly spray with cooking spray. Add tomatoes and asparagus, olive oil, garlic, salt and pepper per ingredients. Toss until evenly coated then line in a single layer. Roast for 5 minutes.
    4. Meanwhile, add all of the Shrimp Ingredients to a medium bowl EXCEPT butter and stir to evenly combine.
    5. Remove pan from oven and push tomatoes asparagus to one side of the pan (keep in a single layer). Add shrimp and line in a single layer.
    6. Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 3-7 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
    7. Remove pan from oven and drizzle with 1-2 additional tablespoons lemon juice (to taste). Season with additional salt and pepper to taste and garnish with fresh parsley.
    8. If serving with linguine: add all pan contents to linguine in a large bowl including all melted butter/juices. Add desired amount of olive oil or reserved pasta water to reach desired consistency (you may not need it). Add Parmesan (I use 1/4 cup), salt, pepper, and additional lemon juice to taste.
    Recipe Notes
    • *Measure shrimp with tails on.
    • **Use 3-4 tablespoons butter if you don’t plan on adding the Shrimp Scampi to pasta (because you won’t need much sauce).  If adding Shrimp Scampi to pasta, use 4-8 tablespoons butter depending on how luxurious you want your sauce to be.  You can add reserved pasta water and/or olive oil to stretch sauce if you don’t want to use as much butter.
    • You can substitute shrimp with chopped chicken.  The chicken will require 15ish minutes to cook, so cook it for 10 minutes before adding your veggies.
    • Use defrosted shrimp and not cooked shrimp.
    • Purchase deveined, shelled shrimp to make your life easier! (see above section on how to defrost shrimp).
    • You can mix your shrimp and seasonings in a bowl or add them directly to the sheet pan and mix to eliminate one dish.  I like to mix them in a separate bowl because the pan will be hot straight out of the oven.
    • You can swap out the veggies for your favorite quick cooking veggies such as mushrooms, zucchini or bell peppers and keep the cooking times the same.  You can swap out for longer cooking veggies and adjust time accordingly.
    • Start with just one tablespoon then add more to taste.  You will want more lemon juice if you add to pasta.
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