I love this sheet pan shrimp scampi recipe because it’s easy, healthy, super flavorful, and the cleanup is effortless. Cutting the vegetables small allows them to cook very quickly and of course, shrimp takes no time to cook. Cooking it all on a sheet pan makes this easy and it’s the perfect amount of food for four! This is one of those recipes you can throw together when you get home from work and you don’t feel like drudging in the kitchen. Everyone will think you spent way more time cooking than you actually did. Cleanup is as simple as washing a sheet pan and nothing should be seriously stuck to the bottom with this recipe.
I usually cook strictly with extra virgin olive oil, however, some recipes I like to add a little butter for some richness. If you have a dairy issue, vegan butter will work great as well. If I’m cooking with butter I still use mostly extra virgin olive oil. This sheet pan shrimp scampi definitely needs some butter so I break the butter into little dabs and roast the vegetables in it. I like zucchini, squash, red peppers, and green beans for vegetables in this version, but you can use whatever vegetables you like. The key is to cut them small enough where they cook quickly, and also to have a variety of colors so it looks nice. I save the fresh parsley for the end so that you get that freshness and a nice dark green color.
To take this dish to the next level flavorwise, you need to season each bowl of pasta again once it’s assembled. Everyone can season it how they desire but this is what I do:
1zucchini, cut in half circles (see picture above)
1summer squash, cut in half circles (see picture above)
1red bell pepper, cut in strips
1/2cupfrozen or fresh green beans
1pinchred pepper flakes
1/4cupextra virgin olive oil
1/2tspfresh cracked black pepper
20smallshrimp or 12 large (1/2 lb - 1 lb)
1/2bunchfresh parsley, washed and chopped
Parmesan cheese to sprinkle on
Preheat oven to 400 F.
Add zucchini, squash, peppers, green beans, onions, garlic, lemon juice, white wine, red pepper flakes, extra virgin olive oil, butter, salt, and pepper to a sheet pan. Break up the butter with your hands and dab it evenly onto the vegetables. Mix everything well with your hands.
Bake for 15 minutes at 400 F. While this is baking, boil your pasta.
Remove and flip the vegetables with a spatula.
Arrange the shrimp evenly on the sheet pan between the vegetables. Return to the oven for 7 minutes for small shrimp, 10 minutes for large shrimp or until shrimp is cooked.
Remove and let cool for a minute. Serve over pasta and garnish with lots of fresh chopped parsley, a squeeze of lemon juice, a sprinkle of parmesan cheese, some fresh cracked black pepper, and a drizzle of extra virgin olive oil.
George studied International Business in Greece in 2015 for three semesters. His family is from the island of Crete, and he lived with them for a whole summer. During that time, he started working for Mediterranean Living and contributing his firsthand experiences of the traditional Cretan diet. He learned fluent Greek along the way, being fully immersed in a traditional Cretan village. He is since graduated with a business degree from Worcester State University. George loves language and traveling, so he completed a TEFL certificate program at the Boston Language Institute in order to teach English abroad and travel the world. He currently works full-time blogging, recipe formulating, and social media marketing for Mediterranean Living. His passions include language, gardening, hiking, skateboarding, and watching sports. He dreams of living in Crete one day, after he travels the world learning as many languages and cultures as possible.