Secret to the best Sheet Pan Shrimp Scampi Veggies in 20 min
Need a quick dinner? This Sheet Pan Shrimp Scampi Veggies recipe is an easy, one-pan meal packed with lemon garlic flavor. Try it tonight.
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes halved
- 4 tbsp unsalted butter melted
- 2 tbsp olive oil
- 6 cloves garlic finely minced
- 1 lemon zested and juiced
- 1 tsp kosher salt or to taste
- ½ tsp black pepper freshly ground
- ¼ tsp red pepper flakes optional, for heat
- ¼ cup fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Prepare a large, rimmed baking sheet.
- In a small bowl, create the scampi sauce by whisking together the melted butter, olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, and optional red pepper flakes until well combined.
- Place the trimmed asparagus pieces and halved cherry tomatoes directly onto the baking sheet. Pour about half of the scampi sauce over the vegetables and toss to coat them evenly. Arrange the vegetables in a single layer.
- Roast the vegetables for 8-10 minutes, until they are just beginning to become tender-crisp.
- While the vegetables are roasting, place the peeled and deveined shrimp in a medium bowl. Pour the remaining scampi sauce over the shrimp and toss to coat thoroughly.
- Carefully remove the hot baking sheet from the oven. Add the sauce-coated shrimp to the pan, nestling them in a single layer amongst the vegetables.
- Return the sheet pan to the oven and roast for an additional 5-7 minutes. The scampi is done when the shrimp are pink, opaque, and cooked through. Be careful not to overcook them, as they can become tough.
- Remove the pan from the oven. Garnish generously with the fresh chopped parsley. Serve immediately for the best flavor and texture.
Notes
Serving Suggestions: This Sheet Pan Shrimp Scampi is fantastic on its own for a low-carb meal, or served over angel hair pasta, zucchini noodles, or rice. Don't forget a side of crusty bread to soak up every last drop of the delicious lemon garlic butter sauce!
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
Variations: Feel free to substitute other quick-cooking vegetables like bell peppers, zucchini, or snap peas. For a touch of richness, add a splash of dry white wine (like Pinot Grigio) to the sauce mixture.
