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Sheet Pan Shrimp Scampi with Asparagus and Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 40 reviews
  • Author: Hannah
  • Prep Time: 4 minutes
  • Cook Time: 11 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian-American
  • Diet: Low Lactose

Description

This Sheet Pan Shrimp Scampi recipe offers a quick and easy way to enjoy a classic shrimp dish roasted alongside vibrant asparagus and cherry tomatoes. Perfect for a weeknight meal, it combines tender shrimp tossed with flavorful garlic, lemon, and butter, all finished with fresh parsley and optional Parmesan. Serve it over linguine, zoodles, rice, or with crusty bread for a complete and satisfying dinner.

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 teaspoon red pepper flakes
  • 1/4 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 (optional)
  • Rice (optional)
  • Bread (optional)

Instructions

  1. Cook linguine: If using linguine, cook it in salted boiling water according to package directions until al dente. Reserve ½ cup pasta water before draining. Drizzle the drained pasta with olive oil and toss to combine.
  2. Preheat oven: Set oven temperature to 400 degrees Fahrenheit.
  3. Prepare vegetables: Line a 10x15 inch jelly roll pan with foil and lightly spray with cooking spray. In a bowl, toss asparagus pieces and cherry tomatoes with olive oil, minced garlic, salt, and pepper until evenly coated. Spread them in a single layer on one side of the pan. Roast in the oven for 5 minutes.
  4. Prepare shrimp mixture: While the vegetables roast, combine the shrimp, olive oil, lemon juice, minced garlic, salt, paprika, onion powder, dried basil, red pepper flakes, and pepper in a medium bowl. Stir well to evenly coat the shrimp with the seasonings.
  5. Add shrimp and butter: Remove the pan from the oven and push the roasted asparagus and tomatoes to one side, keeping them in a single layer. Arrange the shrimp in a single layer on the empty side of the pan. Distribute 1 tablespoon of cubed butter evenly on the asparagus and 3 to 7 tablespoons of cubed butter evenly on the shrimp, depending on sauce preference.
  6. Roast shrimp: Return the pan to the oven and roast for 6 minutes or until the shrimp are opaque and cooked through.
  7. Finish and garnish: Remove the pan from the oven and drizzle the contents with 1 to 2 tablespoons of additional lemon juice to taste. Season with extra salt and pepper as desired. Sprinkle chopped fresh parsley on top and add freshly grated Parmesan if using.
  8. Serve: If serving with linguine, transfer the shrimp, vegetables, and all pan juices to a large bowl with the cooked pasta. Mix well, adding reserved pasta water or olive oil to reach desired consistency. Adjust seasoning with salt, pepper, lemon juice, and Parmesan to taste. Serve immediately with optional sides such as rice, zoodles, or bread.

Notes

  • Measure shrimp with tails on for accurate portioning.
  • Use 3-4 tablespoons of butter if not serving the shrimp scampi with pasta to avoid excess sauce.
  • If adding shrimp scampi to pasta, use 4-8 tablespoons of butter depending on how rich you want the sauce.
  • You can add reserved pasta water or olive oil to extend the sauce without adding more butter.
  • Substitute shrimp with chopped chicken, but cook chicken for about 15 minutes, adding it 10 minutes before the veggies to ensure it cooks fully.
  • Use defrosted, raw shrimp rather than pre-cooked shrimp for best texture and flavor.
  • Buying deveined, shelled shrimp saves prep time.
  • You may mix shrimp and seasonings in a bowl or directly on the sheet pan; the bowl method prevents handling hot pans.
  • Swap asparagus and tomatoes for other quick-cooking vegetables like mushrooms, zucchini, or bell peppers, adjusting roasting time if needed.
  • Adjust lemon juice gradually to taste, especially when mixing with pasta, as it enhances the flavor.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 600 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 195 mg

Find it online: https://stewhaven.com/sheet-pan-shrimp-scampi-with-asparagus-and-tomatoes-recipe/