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- 1 lb large shrimp, peeled and deveined - 8 oz linguine or spaghetti (uncooked) - 1/4 cup unsalted butter - 4 cloves garlic, minced - Zest and juice of 1 lemon - 1/4 teaspoon red pepper flakes - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh parsley, finely chopped - Salt and pepper to taste To make this dish shine, you need fresh ingredients. The shrimp should be large, peeled, and deveined. This gives a nice texture and flavor. For the pasta, I recommend linguine or spaghetti. They hold the sauce well and cook evenly. Next, garlic is a key flavor here. Use fresh cloves for the best taste. Adding lemon zest and juice gives a bright touch. The red pepper flakes add just the right kick. Adjust them based on your heat preference. For fresh additions, pick ripe cherry tomatoes. They burst with flavor when baked. Fresh parsley adds color and a fresh taste. Don’t forget to season with salt and pepper to balance everything. Each ingredient plays a role in making your shrimp scampi tasty. Use the best you can find for a meal you’ll love. Start your cooking by preheating your oven to 400°F (200°C). This step is key for even cooking. Next, grab a large sheet pan and line it with parchment paper. This small step makes cleanup a breeze. In a big pot, bring water to a boil and add salt. This helps the pasta taste great. Add your uncooked linguine and cook it until just al dente. Follow the package directions for the best results. Once done, drain the pasta and set it aside. Now, let’s make the garlic butter sauce. In a small saucepan over medium heat, melt 1/4 cup of unsalted butter. After the butter melts, add 4 minced garlic cloves, lemon zest, and a pinch of red pepper flakes. Sauté this for 1 to 2 minutes until the garlic smells good but isn’t browned. Remove it from heat and stir in the fresh lemon juice. Time to assemble! Place the peeled and deveined shrimp and halved cherry tomatoes on your prepared sheet pan in a single layer. Drizzle the garlic butter mixture over the shrimp and tomatoes. Gently toss everything to coat evenly. Now, slide the sheet pan into the oven. Bake for about 8 to 10 minutes. You’ll know it’s done when the shrimp turn pink and opaque. When your shrimp are ready, take the sheet pan out of the oven. Carefully add the cooked linguine to the pan. Toss everything together gently. This helps the flavors mix well. Finally, sprinkle chopped fresh parsley on top for color and flavor. Serve with lemon wedges on the side for that extra citrus kick. To make great shrimp, avoid overcooking. Cooked shrimp should feel tender and juicy. The best sign is when shrimp turn pink and opaque. This usually takes 8-10 minutes in the oven. If you cook them longer, they may become rubbery, which is not what you want. You can easily change the taste of your dish. If you like heat, adjust red pepper flakes to your liking. Start with just a pinch and add more if you want it spicier. Adding more lemon juice also brightens the dish. This gives a fresh taste that pairs well with shrimp. For a fun and rustic look, serve directly from the sheet pan. This creates a casual vibe that guests love. If you want a more elegant touch, plate servings individually. Top with fresh parsley and a lemon wedge for that extra pop of color. {{image_4}} You can switch the pasta to fit your needs. Try gluten-free pasta if you need that option. Zoodles, or zucchini noodles, are also great. They add a fresh crunch and cut carbs. Use a spiralizer to make zoodles easily. Just remember, zoodles cook fast. Add them to the pan later to avoid mushiness. If shrimp isn't your thing, you have choices! Chicken works well in this dish. Dice it into bite-sized pieces and cook it like the shrimp. Scallops are another tasty option. They add a sweet, buttery flavor. Just make sure to adjust the cooking time since scallops cook faster than shrimp. Feel free to change the veggies with the seasons. In spring, add asparagus or peas for a pop of color. Summer is perfect for fresh corn or bell peppers. In fall, try adding butternut squash or Brussels sprouts. Each season brings different flavors. This keeps the dish fresh and exciting. Store leftover shrimp scampi in an airtight container. This keeps the shrimp fresh and tasty. Place it in the fridge, and it will last for about three days. Make sure to let it cool before sealing. This helps avoid moisture buildup inside the container. To reheat shrimp scampi, use the stovetop or microwave. For the stovetop, place the dish in a pan over low heat. Stir gently to avoid overcooking the shrimp. If using a microwave, heat in short bursts of 30 seconds. Stop to stir between each burst. This helps keep the shrimp juicy. You can freeze leftover shrimp scampi. Place it in a freezer-safe container. It will last for about two months in the freezer. Be sure to leave some space in the container for expansion. When you want to eat it, thaw it in the fridge overnight. Reheat using the stovetop or microwave for best results. It takes about 30 minutes total. You will need 10 minutes for prep and 20 minutes for cooking. This quick time means you can enjoy a tasty meal without spending hours in the kitchen. Yes, you can use frozen shrimp! Just make sure to thaw them first. To thaw, place them in the fridge overnight or run cold water over them for about 15 minutes. This way, they will cook evenly and taste fresh. Some great sides include garlic bread, a fresh green salad, or steamed broccoli. These options balance the rich flavors of the shrimp and enhance your meal. You can also try some roasted vegetables for a colorful plate. To add heat, increase the red pepper flakes. Start with a little extra, then taste. You can also add sliced jalapeños or a dash of hot sauce. Adjust to fit your spice level. Enjoy the kick! This dish combines shrimp, pasta, and flavorful garlic butter sauce for great taste. We prepared it with easy steps, using simple ingredients like lemon and red pepper flakes. Remember to avoid overcooking the shrimp for the best results. Feel free to mix in seasonal veggies or swap proteins for variety. Whether you’re serving it in a rustic way or on beautiful plates, this meal can shine. Try it out! It’s a fun dish you can customize and enjoy all year round.

Sheet Pan Garlic Butter Shrimp Scampi

Discover the deliciousness of garlic butter shrimp scampi on a sheet pan! This easy recipe combines succulent shrimp, pasta, and fresh tomatoes, all bathed in a zesty garlic butter sauce. Perfect for a quick weeknight dinner, it comes together in just 30 minutes. Don't miss out on this mouthwatering dish that’s sure to impress. Click through for full instructions and make your next meal a flavorful masterpiece!
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Ingredients
  

1 lb large shrimp, peeled and deveined

8 oz linguine or spaghetti (uncooked)

1/4 cup unsalted butter

4 cloves garlic, minced

Zest and juice of 1 lemon

1/4 teaspoon red pepper flakes (or to taste)

1/2 cup cherry tomatoes, halved

1/4 cup fresh parsley, finely chopped

Salt and pepper to taste

Lemon wedges for serving

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C). Prepare a large sheet pan by lining it with parchment paper for easier cleanup.

    Cook the Pasta: In a large pot, bring water to a boil and season generously with salt. Add the linguine or spaghetti, cooking according to the package directions until just al dente. Drain the pasta and set it aside.

      Prepare the Garlic Butter: In a small saucepan over medium heat, melt the unsalted butter. Once melted, add the minced garlic, lemon zest, red pepper flakes, and a pinch of salt and pepper. Sauté for about 1-2 minutes, or until the garlic is fragrant but not browned. Remove from heat and stir in the fresh lemon juice.

        Assemble on the Sheet Pan: Place the peeled and deveined shrimp and halved cherry tomatoes on the prepared sheet pan in a single layer. Drizzle the garlic butter mixture over the shrimp and tomatoes, gently tossing to coat all the ingredients evenly.

          Bake: Transfer the sheet pan to the preheated oven and bake for approximately 8-10 minutes. The shrimp should be cooked through, turning pink and opaque.

            Combine with Pasta: Once cooked, take the sheet pan out of the oven and carefully add the reserved linguine to the pan. Toss everything gently to combine the pasta with the shrimp and tomatoes, allowing the flavors to meld.

              Finish and Serve: Sprinkle the dish with chopped fresh parsley for a pop of color and flavor. Serve with lemon wedges on the side, allowing everyone to squeeze their own for an added burst of citrus flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the shrimp scampi directly from the sheet pan for a rustic look, or plate individual servings topped with fresh parsley and a lemon wedge for a more polished presentation.