Go Back
- 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1 teaspoon chili flakes (optional) - ½ teaspoon smoked paprika - 2 cups cherry tomatoes, halved - 1 cup asparagus, trimmed and cut into 2-inch pieces - 8 oz linguine or spaghetti, broken in half - Salt and pepper to taste - Fresh parsley, chopped, for garnish The ingredients in this dish create a burst of flavor. First, you want fresh, large shrimp. They bring a juicy, tender bite that pairs well with garlic. You need unsalted butter, which adds richness and allows you to control salt. Garlic is a must. Minced garlic gives a strong aroma and taste that enhances the dish. A fresh lemon brings bright acidity. You can use both the zest and juice for full flavor. Optional items like chili flakes add heat, while smoked paprika can bring a subtle smokiness. Cherry tomatoes add sweetness and juicy texture. Asparagus adds color and crunch. For the pasta, I recommend linguine or spaghetti. Break the pasta in half for easier mixing. Don’t forget salt and pepper. They help balance the dish. Lastly, fresh parsley makes a lovely garnish, adding color and freshness. With these ingredients, you build layers of flavor. Each bite is a delightful mix of taste and texture, making this dish a true winner. 1. Preheat your oven to 400°F (200°C). This step is key for even cooking. Line a large sheet pan with parchment paper. It makes cleaning up easy later. 2. Mix the garlic butter marinade. In a large bowl, combine the melted butter, minced garlic, lemon zest, lemon juice, chili flakes (if you like heat), smoked paprika, and a good pinch of salt and pepper. Stir it all well to blend the flavors. 3. Marinate the shrimp. Add the large shrimp to the bowl. Toss them in the garlic butter mixture until they are well coated. Let the shrimp sit for about 10 minutes. This helps them soak up all that tasty flavor. 1. Spread the vegetables on the sheet pan. Place the halved cherry tomatoes and trimmed asparagus evenly over the parchment. Drizzle with a bit of olive oil, then add salt and pepper. Toss them around to coat them well. 2. Position the shrimp and pasta. Create a space in the center of the pan for the marinated shrimp. Then, sprinkle the broken linguine around the shrimp and vegetables. This setup allows all the flavors to blend while baking. 1. Bake the dish. Place the sheet pan in your preheated oven. Bake for 12-15 minutes. Check the shrimp; they should turn pink and opaque. The pasta should be al dente. 2. Finishing touches. Once cooked, take the pan out and let it cool for a few minutes. Garnish with freshly chopped parsley. This adds color and freshness to your dish. Marinating shrimp makes a big difference. Letting them sit in the garlic butter mix for about 10 minutes helps them soak up the flavor. If you like some heat, add chili flakes. Adjust the amount to fit your taste. You can also try smoked paprika for a smoky touch. Cooking pasta just right is key. Make sure it is al dente before adding it to the sheet pan. This means it should still have a bit of bite. Using parchment paper is a smart choice. It helps with easy cleanup and keeps the dish from sticking. Presentation can make your dish pop. You can serve it right on the sheet pan for a casual feel. If you want something fancier, plate the shrimp and pasta individually. Drizzle some extra lemon juice on top for a fresh touch. This makes the dish look bright and appetizing. {{image_2}} You can easily swap the shrimp for other seafood. Try scallops, fish, or crab. Each adds a new flavor. Mixing in extra veggies can also boost this dish. Add bell peppers, zucchini, or even broccoli for more nutrients. If you need a gluten-free option, use gluten-free pasta. There are many brands available that taste great. For a lower-calorie dish, reduce the butter. You can use just two tablespoons and still get great flavor. Add fresh herbs like basil or thyme for a unique twist. You can also try spices like lemon pepper or cayenne for extra heat. These small changes can make your dish stand out. After enjoying your Garlic Butter Shrimp Scampi, store any leftovers in a sealed container. This keeps the dish fresh and tasty. You can keep it in the fridge for up to three days. Make sure it cools down before sealing to avoid moisture build-up. If you want to save the dish for later, freezing works well! Place the cooled shrimp scampi in an airtight container or freezer bag. It will stay good in the freezer for about two months. When you're ready to eat, take it out and thaw it in the fridge overnight. To heat, place your thawed dish in a pan over low heat. Stir gently until warmed through. You can also use the microwave for quick reheating. Just be careful not to overcook the shrimp. Enjoy your delicious meal again! How do I know when the shrimp are done cooking? You can tell shrimp are done when they turn pink and opaque. This usually takes about 12-15 minutes in the oven. When done, they will curl slightly. Make sure not to overcook them, as they can become tough. Can I make this recipe ahead of time? Yes, you can prep the garlic butter and marinate the shrimp ahead of time. Just keep them in the fridge. When you're ready to cook, spread the veggies and shrimp on the sheet pan and bake. This makes meal prep easy! What can I use instead of linguine? If you want a change, you can use spaghetti, fettuccine, or even gluten-free pasta. You can also skip the pasta and serve the shrimp and veggies over rice or quinoa for a different twist. What to do if the pasta is overcooked? If your pasta is overcooked, it gets mushy. To fix this, you can try to dry it out in a pan on low heat. Stir it gently. Add a bit of olive oil to help it regain some texture. But, watch it closely so it doesn't burn! Can I use frozen shrimp in this recipe? Yes, you can use frozen shrimp. Just thaw them before marinating. A quick way is to put them in a bowl of cold water for about 15 minutes. Drain and pat dry before using in the recipe. What sides go well with shrimp scampi? Shrimp scampi pairs well with a fresh green salad or garlic bread. You can also serve it with a side of steamed broccoli or a light vegetable medley. These sides add color and balance to your meal. This dish combines fresh shrimp, garlic, and pasta for a simple, tasty meal. We explored ingredients, preparation, baking, and easy tips. You can swap seafood, try gluten-free pasta, or customize flavors. Store leftovers properly for later enjoyment. Cooking at home is fun and rewarding. I hope this recipe inspires you to create your own delicious shrimp scampi. Enjoy every bite!

Garlic Butter Shrimp Scampi Sheet Pan

Experience the delightful flavors of garlic butter shrimp scampi in just one pan! This easy sheet pan recipe features succulent shrimp, vibrant cherry tomatoes, and crisp asparagus, all tossed in a zesty garlic butter sauce. Perfect for a quick weeknight dinner, it's ready in just 30 minutes. Click through to explore the full recipe and discover how to impress your family and friends with this mouthwatering meal!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 lemon, zested and juiced

1 teaspoon chili flakes (optional)

½ teaspoon smoked paprika

2 cups cherry tomatoes, halved

1 cup asparagus, trimmed and cut into 2-inch pieces

8 oz linguine or spaghetti, broken in half

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy clean-up.

    In a large mixing bowl, combine melted butter, minced garlic, lemon zest, lemon juice, chili flakes (if using), smoked paprika, and a generous pinch of salt and pepper. Stir well.

      Add the shrimp to the bowl and toss to coat them in the garlic butter mixture. Let marinate for about 10 minutes for optimal flavor.

        While the shrimp is marinating, spread the cherry tomatoes and asparagus evenly over the sheet pan. Drizzle with a little olive oil, salt, and pepper, tossing them to ensure they are well-coated.

          Create space in the center of the sheet pan and place the marinated shrimp there. Sprinkle the broken linguine evenly around the shrimp and vegetables.

            Pour any remaining garlic butter marinade over the pasta and shrimp. Use a spatula to gently mix the pasta with the shrimp to allow the flavors to blend.

              Bake in the preheated oven for 12-15 minutes, or until the shrimp turn pink and opaque, and the pasta is al dente.

                Once cooked, remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate individually and drizzle extra lemon juice over the top for added freshness.