Shrimp Scampi (easy sheet pan!)

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!  The shrimp, asparagus and tomatoes all roast in one pan while melting butter creates a luxurious sauce. Serve your Shrimp Scampi with linguine or pasta of choice or even zoodles for flavor packed meal with  easy prep and minimal cleanup!

top view of shrimp scampi on a baking sheet

Shrimp Scampi

School is back in session and the weather is cooling down which means SHEET PAN MEALS!   I’ve already made a Maple Apricot Chicken with Sweet Potatoes and Green Beans that I’m eager to share with you (and I have soooo many other ideas), but for now, it is time for Sheet Pan Shrimp Scampi!

This Shrimp Scampi recipe is based of my Roasted Lemon Garlic Butter Shrimp and Asparagus.  I had NO idea when I posted that recipe more than a year and half ago that it would be my number one recipe on Pinterest and my site ever since!

I learned from that recipe that readers love:

  1. the convenience of shrimp (no touching raw chicken!)
  2. easy sheet pan meals that are a meal-in-one
  3. dinner in less than 30 minutes
  4. only one pan to clean
  5. all of the above without sacrificing flavor

While I wish every meal could include the aforementioned qualities, it is just not possible, but it IS possible with this Shrimp Scampi!  This Shrimp Scampi is a walk-in-the-door-last-minute-meal that is sure to satisfy your toughest critic.

I’ve chosen to pair this Shrimp Scampi with asparagus and tomatoes for their short cook time and because the trio is divine together – and with pasta.  I am also obsessed with the juicy, hot pop of roasted tomatoes in my mouth – and then you add garlic lemon butter shrimp, asparagus and pasta –  does it get any better?!

side view of baked shrimp scampi with tomatoes and asparagus
up close of shrimp scampi in butter, lemon, garlic sauce

Baked Shrimp Scampi

If you have never roasted shrimp before, you are in for a satisfying surprise!  Roasting shrimp is one of my favorite methods to produce evenly cooked shrimp in just 6-8 minutes and the hands-off method is foolproof and SO easy.

More importantly, your Shrimp Scamp Sauce is also created all in one pan!  The sauce is made as cubes of butter melt over the seasoned shrimp which mingles with the garlic and seasonings.  As your shrimp bake, they transform into hot, juicy fragrant, succulent morsels swimming with drinkable delicious, garlic butter sauce.

I’ve increased the amount of butter in this Baked Shrimp Scampi than in my Sheet Pan Lemon Garlic Shrimp because the butter is supposed to create the sauce for not only the shrimp but the pasta as well.  That being said, you can use less butter for a less luxurious sauce (and use more olive oil and/or pasta water if serving with pasta) or less butter if you don’t intend to serve your shrimp scampi with pasta.  It will still taste divine either way!

What is in a scampi sauce?

Scampi is actually the Italian word for langoustine, a tiny, lobster- like crustacean that traditional scampi is made from.  When immigrants started making scampi in the United States, shrimp were more readily available so “shrimp scampi” as we know it was born.

Scampi sauce is made with garlic, butter and dry white wine and Parmesan cheese.  We are not using any wine in baked Shrimp Scampi preparation, but you get all the oomph of flavor.

Scampi Sauce is most often served over pasta but it can also be served over rice, zoodles or mopped up with bread.

How To Make Shrimp Scampi

Making Shrimp Scampi in the oven is beautiful easy!

  • Line a Jelly Roll Pan (10×15) with foil and lightly spray with cooking spray for easy cleanup. Add tomatoes and asparagus, olive oil, garlic, salt and pepper per ingredients. Toss until evenly coated then line in a single layer then roast for 5 minutes.
    • The roasting time for your asparagus will depend on the thickness of your asparagus. I use thin asparagus for this recipe and roast for 5 minutes.  If you have medium asparagus, then you’ll want to roast closer to 6-7 minutes.
showing how to make Shrimp scampi in the oven by tossing tomatoes and asparagus on a baking sheet
  • Meanwhile, add the shrimp, garlic and seasoning to a medium bowl and stir to evenly combine. Alternatively, you can add the shrimp and seasonings directly to the pan.
  • Remove pan from oven and push tomatoes asparagus to one side of the pan (keep in a single layer) then add shrimp and line in a single layer.
  • Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 4-8 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
    • The amount of butter will depend on whether or not you are serving with pasta and if you want a decadent buttery sauce or you can use less butter and use a combo of olive oil and reserved pasta water to create your sauce.
  • Remove pan from oven and drizzle with 1-2 additional tablespoons lemon juice (to taste) to infuse it with bright, fresh lemon flavor. Season with additional salt and pepper to taste and garnish with fresh parsley and Parmesan.
top view of shrimp scampi without wine on a baking sheet

Shrimp Scampi Pasta

If serving your Shrimp Scampi with pasta, then start cooking your pasta very first – because by the time your water boils and you cook your pasta – your Shrimp Scampi will be done!

After you cook your pasta, reserve ½ cup water before draining.  We will use all or part of this to add to the pasta later.

When your Shrimp Scampi is done baking, add all of the sheet pan contents to linguine including all of the melted/butter/juices which will become your sauce.  Add desired amount of olive oil and/or reserved pasta water to reach desired consistency (you may not need it depending on the amount of butter you use).

Next, add Parmesan because Parmesan is a must to call it Shrimp Scamp!  I use ¼ cup but you can certainly use more or less to taste.

Finally, season with additional salt, pepper, and additional lemon juice to taste.  You will probably want more lemon, salt and pepper because you will have all of the pasta to season – but as with everything, taste first then adjust accordingly.

Shrimp Scampi Linguine in a large white bowl with a serving spoon

Shrimp Scampi Without Wine

Wine is traditionally used in Shrimp Scampi’s recipes but it can easily be omitted from this recipe because we are roasted our shrimp and don’t need to deglaze our pan allowing you to stick to your no alcohol diet – and I promise you won’t miss the taste!

HOW DO I DEFROST SHRIMP FOR SHRIMP SCAMPI?

You are going to want to stock up on frozen shrimp so you can make this luxurious tasting meal at moment’s notice.  I like to buy my shrimp by the frozen bagful at Costco because they come shelled and deveined so all that’s left to do is thaw.

There are two options for defrosting your shrimp:

  1. To quickly defrost, place the frozen shrimp in a fine-mesh sieve or colander. Place this sieve in a large bowl of cold tap water for 10 minutes.   After 10 minutes, replace the water in the bowl with new cold tap water and resubmerge the shrimp.  Let shrimp sit an additional 10- 20 minutes.  At this point the shrimp should be completely defrosted.
  2. The easier way to defrost your shrimp – if you remember in advance –  is to remove your frozen shrimp to a covered bowl and let them defrost in the refrigerator overnight.

Whatever you do, resist the urge to use warm tap water (and definitely NOT the microwave) as this will cause the shrimp to defrost and cook unevenly.

Tips and Trick to Shrimp Scampi Recipe

  • 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.
  • Purchase deveined, shelled shrimp to make your life easier!
  • Use defrosted shrimp and not cooked shrimp.  (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.
  • 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.
  • Don’t forget the lemon juice!  The lime brightens and enlivens all the flavors. Start with just one tablespoon then add more to taste.
  • Whether or not you serve your Shrimp Scampi with pasta, I highly recommend freshly grated Parmesan – it is part of what makes this Shrimp Scampi!

What should I serve with Shrimp Scampi?

Shrimp Scampi with linguine is the most popular combination but it can also be served with rice, zoodles and bread.  Other delicious sides include:

up close of baked shrimp scampi on a baking sheet

LOOKING FOR MORE SHRIMP RECIPES?

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©Carlsbad Cravings by CarlsbadCravings.com

top view of shrimp scampi on a baking sheet

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: 6 -8 servings
Prep Time: 4 minutes
Cook Time: 11 minutes

Ingredients

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 tsp EACH paprika, onion powder, dried basil
  • 1/8-1/4 teaspoon red pepper flakes
  • 1/8 teaspoon pepper
  • 4-8 tablespoons butter cubed (see notes)**

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

  • LINGUINE (optional): Cook linguine in salted water according to package directions until al dente. Reserve ½ cup water before draining. Drizzle drained pasta with olive oil and toss to combine.
  • Preheat oven to 400 degrees F.
  • 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.
  • Meanwhile, add all of the Shrimp Ingredients to a medium bowl EXCEPT butter and stir to evenly combine.
  • 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.
  • 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.
  • 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.
  • 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 ¼ cup), salt, pepper, and additional lemon juice to taste.

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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14 Comments

  1. Shari says

    Hi Jen, you’re roasted Lemon Garlic Butter Shrimp is a regular at our house so I’m excited to try this variation! All the recipes I have tried from you so far have been winners with the family!

    • Jen says

      Hi Shari, that is wonderful all my recipes have been hit so far! If you love the Lemon Garlic Butter Shrimp, I can guarantee you will love this Shrimp Scampi!

  2. Lauren says

    YES to sheetpan dinners! With school back in session I need all the easy meals I can get – with flavor- so please keep them coming! I will be making this Shrimp Scampi tonight!

    • Jen says

      I feel the same – I LOVE sheet pan dinners so I will definitely keep them coming! I am excited for you to try this Shrimp Scampi tonight! Please let me know what you think!

  3. Meg says

    Too many ads! Makes the page so jumpy. Done.

    • Jen says

      I’m sorry ads are annoying but that is how I make all my recipes free to you.

  4. Kelly says

    I can’t find the nutritional information for this shrimp scampi dish. Could you let me know what the carb info is please? Thank you!

  5. Sherri Metz says

    This recipe made the best shrimp scampi I have ever had! I made enough to take a meal into 2 of my coworkers but ate all of it before I got to work. I did do it in a skillet though because that is the way I’m used to making it. This recipe is even better than Red Lobster! Thanks Jen!

    • Jen says

      Thank you for your awesome comment Sherri! I love hearing this shrimp scampi is a new favorite and better than Red Lobster!

  6. Ann says

    Hi Jen, can I do this in foil packets?

    • Jen says

      Hi Ann, I don’t see why not!

  7. Summer says

    Perfect, quick weekend dinner at home – NO stress, but more delicious than takeout!

    • Jen says

      YAY! Thanks so much Summer, I’m so pleased this shrimp scampi was an easy dinner winner!

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