Description
A quick and flavorful Sheet Pan Shrimp Scampi with roasted asparagus and cherry tomatoes, perfect served over linguine or your favorite side for an easy weeknight 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
- 1/8 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
- Rice
- Bread
Instructions
- Cook 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: Preheat oven to 400 degrees F.
- Prepare Vegetables: Line a Jelly Roll Pan (10×15) with foil and lightly spray with cooking spray. Add chopped asparagus, cherry tomatoes, olive oil, minced garlic, salt, and pepper. Toss until evenly coated and spread in a single layer. Roast for 5 minutes.
- Prepare Shrimp Mixture: Meanwhile, combine all shrimp ingredients except the butter in a medium bowl and stir to evenly combine.
- Add Shrimp to Pan: Remove the pan from the oven and push the tomatoes and asparagus to one side in a single layer. Add the shrimp in a single layer on the other side.
- Add Butter & Roast: Top asparagus with 1 tablespoon cubed butter evenly spaced. Top shrimp with 3 to 7 tablespoons cubed butter evenly spaced. Roast for 6 minutes or until shrimp is opaque.
- Finish and Garnish: Remove pan from oven and drizzle with 1-2 tablespoons lemon juice to taste. Season with additional salt and pepper if needed. Garnish with chopped fresh parsley.
- Combine with Pasta (optional): If serving with linguine, add all pan contents including melted butter and juices to the pasta in a large bowl. Add olive oil or reserved pasta water as needed to reach desired sauce consistency. Add Parmesan, salt, pepper, and additional lemon juice to taste.
Notes
- Use 3-4 tablespoons butter if not serving shrimp scampi with pasta; use 4-8 tablespoons for a richer sauce if serving with pasta.
- You can substitute shrimp with chopped chicken, but cook chicken for about 10 minutes before adding veggies.
- Use defrosted, uncooked shrimp for best results; purchase deveined, shelled shrimp for convenience.
- You can mix shrimp and seasonings either in a bowl or directly on the sheet pan.
- Swap asparagus and tomatoes with other quick-cooking veggies like mushrooms, zucchini, or bell peppers, adjusting cooking times as needed for longer cooking vegetables.
- Start with 1 tablespoon lemon juice and add more to taste, especially if combining with pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 180 mg
