Sheet Pan Shrimp Scampi

Name: Sheet Pan Shrimp Scampi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 pound asparagus, remove woody ends (about 1.5 inches off the bottom) and then cut in half; 1 pint cherry or grape tomatoes, cut in half; 4 cloves garlic, minced; 1 large shallot, sliced; 1 ½ Tablespoons olive oil ((divided use)); 1 teaspoon salt ((divided use)); ½ teaspoon black pepper ((divided use)); 1 ½ pounds large uncooked shrimp ((shelled or shells kept on)); ¼ teaspoon red pepper flakes ((optional)); 6 Tablespoons butter, cubed ((can use salted or unsalted)); 1 teaspoon fresh lemon zest; 2 Tablespoons fresh squeezed lemon juice; 1 pound fettuccine or linguine, cooked; 3 Tablespoons chopped fresh flat leaf parsley ((optional, for color)); freshly grated Parmesan cheese; lemon slices

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Sheet Pan Shrimp Scampi is an easy one-pan dinner with shrimp, asparagus, tomatoes, garlic, lemon, and butter, ready in about 25 minutes.

A Summer Inspired One Pan Dinner

There are certain meals that I like to make when I just don’t feel like spending hours in the kitchen. Honestly, I am not sure I ever feel like spending hours in the kitchen, ha! This Sheet Pan Shrimp Scampi is one of those recipes. Everything cooks together on a single pan so less dishes – yay! I love the flavorful lemon garlic butter sauce that coats the shrimp and vegetables as they roast!

A large white serving dish with Sheet Pan Shrimp Scampi.

Frequently Asked Questions:

What to serve with Sheet Pan Shrimp Scampi?

While this really is a whole meal in one, you can serve it over pasta, rice, or cauliflower rice for a low-carb option. Garlic Bread, a warm baguette with butter or some Dinner Rolls are also great options. You can’t go wrong with a mixed greens salad with a vinaigrette.

What can I use instead of asparagus?

Broccoli is a great substitute. Since it takes slightly longer to cook than asparagus, you may want to roast it for a few extra minutes before adding the shrimp.

Can I add white wine?

Absolutely. Add about ¼ cup of dry white wine, such as Sauvignon Blanc, to the pan before roasting the shrimp.

Can I make this on the grill?

Yes. Place the ingredients in a grill-safe pan or disposable foil pan and cook over indirect heat until the shrimp are cooked through and the vegetables are tender.

How do I know when the shrimp are done?

Shrimp are cooked when they turn opaque, pink on the outside, and curl into a “C” shape.

What else can I add?

Green beans, broccoli, bell peppers, zucchini, and mushrooms are all great additions.

How to store leftover Shrimp Scampi?

Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a skillet over medium-low heat with a splash of broth, lemon juice, or a little butter until heated through. Avoid overheating the shrimp, as they can become tough.
Freezing is not recommended since shrimp can become rubbery after thawing.

A large sheet pan with Shrimp Scampi and veggies.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

asparagus– trim the woody ends before cutting into pieces.
cherry or grape tomatoes – I find that cherry tomatoes tend to have a softer skin than grape tomatoes if that is an issue for you. I used grape tomatoes here but use what you prefer.
garlic – Fresh garlic provides the best flavor here and will add so much more to this dish than the jarred stuff.
shallot – you could technically use a red onion. I find that the shallot is a bit more mild of an onion flavor.
olive oil
large shrimp– large shrimp (16-20 count) are what I used here. Shrimp can be cooked with the shells on or off. Shell-on shrimp tend to retain a little more flavor while roasting and don’t dry out as easily.. If using frozen shrimp, thaw completely and pat dry before roasting.
red pepper flakes– optional ingredient that you can add for a little heat.
butter– it doesn’t matter if you want to use salted butter or unsalted butter, either will work but make sure it is really butter and not margarine.
lemon zest – be sure you only get the yellow part of the lemon and not the white pith. That is bitter and will not add good flavor.
fresh lemon juice– this makes all tlhe difference in the world. Fresh stuff is way better than the bottled stuff that just tastes like just acid and not a true lemon flavor.
fettuccine or linguine– this is optional but I personally love to serve this with pasta. It is great for soaking up the lemon butter sauce. Angel hair pasta is another excellent option for serving. Gluten free pasta can be used.
parmesan cheese – if you can, get a block of parmesan cheese and freshly grate it. It’s going to give you such great flavors and melts easily.

Asparagus, cherry tomatoes, garlic, shallot, olive oil, salt, black pepper, shrimp, red pepper flakes, butter, lemon zest, lemon juice, parsley, Parmesan cheese, lemon slices, and pasta.

How To Make Sheet Pan Shrimp Scampi

Preheat oven and roast vegetables

Preheat oven to 400 degrees F. Spray a large jelly roll pan (half sheet pan 18″x13″) with nonstick cooking spray. Add asparagus, tomatoes, garlic, shallots, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper to the sheet pan. Toss until evenly coated and lined in a single layer. Roast for 5 minutes.

Add shrimp to the sheet pan

When done, add shrimp, red pepper flakes, butter, lemon zest, ½ teaspoon salt, and ¼ teaspoon black pepper on top of the vegetables. Drizzle remaining ½ Tablespoon olive oil over the shrimp. Roast until shrimp is opaque and pink on the outside, about 8 to 10 minutes.

A sheet pan with veggies and shrimp with butter to be cooked.

Garnish and serve!

Remove pan from oven and squeeze lemon juice over the top. Garnish with fresh parsley, parmesan cheese, and lemon slices. Serve shrimp and vegetables on top of pasta, and spoon the melted garlic butter sauce from the pan over the top. Enjoy!