There’s something about the bright garlicky aroma and sizzling freshness that makes this Sheet Pan Shrimp Scampi with Vegetables Recipe an instant favorite in my kitchen. It’s so simple, yet packed with layers of buttery, lemony flavor paired perfectly with crisp-tender veggies.

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

Why You'll Love This Recipe

I’m genuinely enthusiastic about this sheet pan shrimp scampi because it combines convenience without sacrificing flavor. It’s one of those go-to dishes for busy weeknights or impressing guests without breaking a sweat!

Effortless One-Pan Cooking: You throw everything together on one sheet pan – less mess, less fuss.
Quick and Fresh: From prep to plate in under 20 minutes, you get tender shrimp and perfectly roasted veggies every time.
Loaded with Flavor: Garlic, lemon, butter, and just the right kick of spice make it irresistibly delicious.
Customizable and Versatile: Easily swap veggies or add pasta for a meal that fits your mood and pantry.

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

This Sheet Pan Shrimp Scampi with Vegetables Recipe shines because each ingredient complements the other—bright tomatoes and asparagus add sweetness and crunch, while shrimp brings that tender, savory bite. Here’s why I love each part:

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: I prefer thin to medium stalks chopped into bite-sized pieces so they cook quickly and stay crisp-tender.
Cherry Tomatoes: These burst with juiciness when roasted, adding a lovely sweetness that balances the garlicky shrimp nicely.
Olive Oil: It’s the base for roasting, helping veggies caramelize and shrimp stay juicy.
Garlic: Minced fresh garlic infuses everything with that classic scampi punch.
Shrimp: Medium-sized, peeled, deveined, and tails off for easy eating—buy them fresh or thawed from frozen for best results.
Lemon Juice: Adds bright acidity that lifts the rich butter and garlic flavors beautifully.
Butter: Cubed and melted on top for a decadent sauce that’s simple but indulgent.
Spices (paprika, onion powder, dried basil, red pepper flakes): These subtle seasonings create depth and a little heat that wakes up the whole dish.
Parsley: Fresh chopped parsley brightens everything and adds a gorgeous pop of color.

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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

I’ve played around with this recipe quite a bit. Personally, I love adding a handful of mushrooms or swapping asparagus for zucchini when it’s in season. Feel free to make it your own—the beauty is in how adaptable it is.

Variation: One time, I swapped shrimp for chopped chicken breast (which needs a little longer cooking) and it turned out fantastic, especially with a hint of smoked paprika for a different flavor twist.
Spicy Kick: Increase the red pepper flakes for an extra zing if you enjoy spicy dishes like I do.
Vegetarian Option: Skip the shrimp and load up on hearty veggies like bell peppers, mushrooms, and zucchini; just roast a bit longer.
Gluten-Free Friendly: Serve over zoodles or rice instead of pasta for a naturally gluten-free meal.

Step-by-Step: How I Make Sheet Pan Shrimp Scampi with Vegetables Recipe

Step 1: Prepare Your Pasta (Optional, but Worth It!)

If you’re using linguine, cook it just until al dente in salted water. I always save about half a cup of the pasta water—it’s magic for loosening the sauce later. Toss the drained pasta with a little olive oil to keep the strands from sticking while you make the rest.

Step 2: Roast Vegetables First

Preheat your oven to 400°F. Line a jelly roll pan with foil and spray lightly to prevent sticking. Toss asparagus and cherry tomatoes with olive oil, minced garlic, salt, and pepper, making sure everything's coated. Arrange veggies in a single layer and roast for about 5 minutes. This jump-start gives veggies a tender-crisp texture without overcooking.

Step 3: Prep the Shrimp

While the veggies get their head start, mix the shrimp with olive oil, lemon juice, garlic, salt, paprika, onion powder, dried basil, red pepper flakes, and a touch of pepper in a bowl. I like prepping shrimp separately to avoid juggling the hot pan, but you can mix directly on the pan to save a dish if you’re careful.

Step 4: Add Shrimp to the Pan and Butter Up

Pull out the pan, gently push roasted veggies to one side. Line shrimp up in a single layer on the empty side. Dot the asparagus with 1 tablespoon cubed butter and the shrimp side with 3-7 tablespoons cubed butter, spacing evenly. The butter melts as everything cooks, bathing shrimp and veggies in that luscious scampi sauce.

Step 5: Finish Roasting and Garnish

Roast everything together for 6 minutes, or until shrimp turn opaque and veggies are perfectly tender. Remove from oven and drizzle with an additional 1-2 tablespoons of fresh lemon juice for brightness. Taste and adjust salt and pepper. Finally, sprinkle fresh parsley all over—it’s like a fresh herb exclamation point!

Step 6: Toss with Pasta or Serve as Is

If serving with linguine, toss the entire pan content—veggies, shrimp, and juices—into the pasta along with any reserved pasta water or extra olive oil for the perfect consistency. Add a bit of freshly grated Parmesan if you like that subtle savory richness. Trust me, this final step makes it feel like restaurant-quality, but without the fuss.

Top Tip

I learned that timing and layering flavors are everything with this dish. A little patience roasting veggies first ensures they don’t get mushy and the shrimp stays tender. Plus, the butter distribution really transforms the sauce into something silky and fabulous.

Butter Distribution: Dotting the butter in pieces rather than pouring melted butter leads to even melting and better coating.
Don’t Overcrowd the Pan: Give your shrimp and veggies space to roast evenly — crowded pans steam instead of roast.
Fresh Garlic Is Key: Avoid pre-minced garlic for best flavor; fresh garlic is bright and punchy.
Lemon Juice On Top: Adding lemon juice after cooking retains that vibrant zing instead of baking it off.

How to Serve Sheet Pan Shrimp Scampi with Vegetables Recipe

Sheet Pan Shrimp Scampi - Serving Suggestion

Garnishes

I always finish with fresh chopped parsley because it adds a lovely herbal freshness and color contrast. Sometimes I sprinkle a bit of freshly grated Parmesan for richness—especially if serving with pasta. A few extra lemon wedges on the side are nice if you like more tang.

Side Dishes

This shrimp scampi dish is a meal on its own but pairs wonderfully with crusty bread to soak up the buttery sauce, or a crisp green salad if you want to lighten things up further. For a more hearty dinner, toss with linguine or serve over fluffy rice or even zoodles!

Creative Ways to Present

For a special occasion, I like serving this dish family-style on a large platter stacked high, garnished with whole lemon slices and parsley sprigs. Or try roasting on a smaller sheet pan for intimate dinners, plating shrimp atop a bed of pasta twirled into neat nests for that restaurant vibe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they generally hold up well for 1-2 days. Avoid adding extra lemon juice before storing as it can sour the shrimp when kept too long.

Freezing

I’ve frozen cooked shrimp scampi a couple of times with decent results. Make sure to cool it quickly and store in a freezer-safe container. Thaw overnight in the fridge and reheat gently to avoid rubbery shrimp.

Reheating

I prefer reheating shrimp scampi on the stovetop over low heat, adding a splash of water or broth to restore moisture. Microwaving works but can lead to uneven warming and less tender shrimp.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes! Use thawed, peeled, and deveined shrimp for best results. Avoid cooking with shrimp still frozen to ensure even cooking and the best texture.

What vegetables work well besides asparagus and tomatoes?

You can swap in quick-cooking veggies like zucchini, bell peppers, or mushrooms. If using longer-cooking veggies, just adjust roasting time accordingly for tender results.

Can I make this recipe gluten-free?

Absolutely! Simply serve over zoodles, rice, or gluten-free pasta to keep it gluten-free and just as tasty.

How do I prevent the shrimp from overcooking?

Shrimp cook very quickly—usually around 6 minutes at 400°F. Keep an eye on them and remove from oven as soon as they turn opaque and firm. Overcooked shrimp become rubbery and tough.

Final Thoughts

This Sheet Pan Shrimp Scampi with Vegetables Recipe holds a special place in my heart because it’s the perfect balance of indulgent and easy. Every time I make it, I’m reminded that cooking doesn’t have to be complicated to be delicious. I really hope you’ll give it a try—you might just find your new favorite quick meal for busy days or casual dinner parties alike.