There’s something incredibly satisfying about a meal that’s bursting with fresh flavors yet comes together with minimal fuss. This Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe does just that — vibrant, garlicky shrimp paired with tender asparagus and juicy tomatoes, all roasted on a single pan. It’s quick, fresh, and feels special enough for any night you want to treat yourself without spending hours in the kitchen.

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 with Asparagus and Tomatoes Recipe
Top Tip
How to Serve Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe

Why You'll Love This Recipe

I remember the first time I made this dish on a busy weeknight — I was blown away by how effortlessly it came together, and the flavor? Absolutely next-level. The magic is in roasting everything on one pan, which means less cleanup and more time to savor your meal.

One-pan ease: All your ingredients cook together, soaking up flavors while making clean-up a breeze.
Fresh, vibrant flavors: The combo of lemon, garlic, and butter makes the shrimp pop, while asparagus and tomatoes roast perfectly.
Quick and weeknight-friendly: Ready in about 15 minutes flat, it’s a lifesaver when you want something healthy and tasty fast.
Highly customizable: You can easily swap veggies or add pasta, making it perfect for your pantry and mood.

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

The beauty of this Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe lies in high-quality, straightforward ingredients that complement each other perfectly. Each plays a role in building layers of flavor and texture without any fuss.

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: Choose thin or medium stalks; they roast quickly and stay crisp-tender, adding lovely freshness.
Cherry tomatoes: Their juiciness bursts when roasted, providing sweet, tangy pockets of flavor.
Olive oil: Enhances everything with its richness and helps the veggies roast evenly without sticking.
Garlic: Fresh minced garlic infuses that classic scampi garlic aroma; don’t skimp here!
Salt and pepper: Simple seasoning that balances and brings out natural flavors.
Medium shrimp (shelled, deveined): Cooking them with tails off makes eating easy and enjoyable.
Lemon juice: The touch of acidity brightens the whole dish for that zesty scampi snap.
Butter: Cubed butter melts over the shrimp and veggies, delivering rich silky sauce that everyone loves.
Parsley: Fresh herbs provide a pop of color and a fresh, herby 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 things I love most about this Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe is how easy it is to tweak. I often swap asparagus for zucchini or even add mushrooms, depending on what’s fresh at my market or what’s lurking in my fridge.

Vegetable swaps: Mushrooms, zucchini, or bell peppers work beautifully if you want to change up the veggie mix — just watch the cooking time for thicker veggies.
Protein variation: I’ve tried chopped chicken breast instead of shrimp; just roast the chicken a little longer (~15 minutes) before adding the veggies for perfect timing.
Heat it up: If you like a kick, bump up the red pepper flakes or add a dash of smoked paprika.
Make it creamy: Stir in a splash of cream or finish with a spoonful of mascarpone for an indulgent twist.

Step-by-Step: How I Make Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe

Step 1: Prep Your Ingredients and Pasta

Start by chopping your asparagus into about 1-inch pieces and rinsing your cherry tomatoes. If you're serving with linguine, cook the pasta in salted water until al dente, reserving a bit of the pasta water before draining – this really helps loosen the sauce later. Toss the cooked pasta with a little olive oil so it doesn’t stick.

Step 2: Roast the Asparagus and Tomatoes

Preheat your oven to 400°F and line a sheet pan with foil sprayed lightly with cooking spray. Toss asparagus and tomatoes with olive oil, minced garlic, salt, and pepper until everything is evenly coated. Spread them out in a single layer and roast for 5 minutes. This jumpstart lets the veggies soften and caramelize just right.

Step 3: Add the Shrimp and Butter

While the veggies roast, toss the shrimp in a bowl with olive oil, lemon juice, minced garlic, salt, paprika, onion powder, dried basil, red pepper flakes, and pepper. Once the veggies have roasted, push them to one side of the pan and add the shrimp in a single layer on the empty side. Scatter cubed butter over the shrimp generously – this is where the sauce magic happens.

Step 4: Finish Roasting and Garnish

Pop the sheet pan back in the oven for about 6 minutes or until the shrimp turns opaque and the butter has melted into a silky sauce. When it’s done, drizzle with a bit more lemon juice, sprinkle chopped fresh parsley over the top, and season to taste with salt and pepper. If you’re adding pasta, toss everything together in a large bowl using some reserved pasta water or olive oil to get the sauce just right.

Top Tip

After a few times making this dish, I’ve learned some tricks that really polish the final result and save hassle.

Don’t overcrowd the pan: Give everything room to roast evenly — crowded pans steam and won’t caramelize as nicely.
Use cold shrimp: Defrost shrimp thoroughly and keep them cold until you’re ready to roast — this prevents overcooking and keeps them juicy.
Butter in cubes: Adding butter in small cubes distributed evenly lets it melt evenly, coating everything in the tastiest way.
Save pasta water: That starchy water is gold when tossing pasta with buttery sauce to get the perfect silky consistency.

How to Serve Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe

Garnishes

For garnishes, I always go with a generous sprinkle of chopped fresh parsley and an extra squeeze of lemon juice for bright acidity. If I’m feeling indulgent, a dusting of freshly grated Parmesan adds a nutty savory note that everyone appreciates.

Side Dishes

This dish pairs beautifully with simple sides like crusty bread to soak up the buttery scampi sauce, a light green salad for contrast, or vegetable-packed rice for a heartier meal. If you want lighter carbs, zoodles or spiralized veggies are fantastic too.

Creative Ways to Present

For more special occasions, try serving this Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe over a bed of lemon and herb-infused couscous or arrange it on a large platter with lemon wedges and parsley for a beautiful family-style presentation. It always impresses guests without extra work.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for 2-3 days. The shrimp might firm up a bit, but reheating gently avoids toughness. Try to use leftovers within that timeframe for best texture.

Freezing

Freezing shrimp dishes can be tricky since seafood texture changes. I usually recommend enjoying this one fresh or refrigerated rather than frozen. But if you freeze, pack tightly in an airtight container and thaw slowly overnight in the fridge before reheating.

Reheating

Reheat gently in a skillet over low-medium heat or in the oven just until warmed through to prevent drying the shrimp out. Adding a splash of water or olive oil while reheating helps keep the sauce silky comfortingly fresh.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes! Just make sure to fully thaw the shrimp overnight in the refrigerator and pat them dry before cooking. Using frozen shrimp without thawing might release too much water and affect cooking time and texture.

What can I substitute for asparagus?

Great alternatives include zucchini, green beans, or bell peppers. Choose quick-cooking veggies for best results and adjust roasting time as needed to avoid over or undercooking.

Can I make this recipe gluten-free?

Absolutely! Simply skip the pasta or substitute it with gluten-free pasta, zoodles, or rice. The rest of the recipe is naturally gluten-free, so it’s perfect for a gluten-friendly meal.

How can I make this recipe less buttery but still flavorful?

You can reduce the butter amount and add a splash of reserved pasta water or extra olive oil to maintain sauce consistency. Increasing the garlic and lemon juice slightly also helps keep the dish vibrant without overwhelming richness.

Final Thoughts

This Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe has earned its spot in my weekly rotation because it’s as dependable as it is delicious. I love how it makes me feel like I’m indulging in a restaurant-quality meal without any hassle. Give it a try—you’ll wind up keeping it on speed dial, trust me. It’s the perfect blend of simple ingredients, quick prep, and joyful, fresh flavors that bring a little celebration to any evening.