Description
This sheet pan shrimp scampi is a quick and delicious dish featuring tender shrimp tossed with garlic, lemon, and a touch of spice. Ideal for busy weeknights or special occasions, it can be served over pasta or enjoyed on its own, making it a versatile and flavorful meal.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 lemon, zested and juiced
- 1/2 cup dry white wine (or chicken broth)
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 8 ounces linguine or spaghetti (optional)
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the shrimp, olive oil, minced garlic, red pepper flakes, lemon zest, lemon juice, salt, and pepper. Toss until the shrimp are well coated.
- Let the shrimp marinate for about 15-20 minutes.
- Line a sheet pan with parchment paper or aluminum foil for easy cleanup.
- Spread the marinated shrimp evenly on the prepared sheet pan in a single layer.
- Pour the white wine (or chicken broth) over the shrimp.
- Bake in the preheated oven for about 8-10 minutes, until the shrimp are pink and opaque.
- Optionally, broil the shrimp for an additional 1-2 minutes for extra color and flavor.
- If serving with pasta, bring a large pot of salted water to a boil and cook the linguine or spaghetti according to package instructions until al dente.
- Reserve about 1/2 cup of the pasta water, then drain the rest.
- Remove the shrimp from the oven and sprinkle with chopped parsley and grated Parmesan cheese, if using.
- If cooked, add the pasta to the sheet pan with the shrimp and toss gently, adding reserved pasta water if needed.
- Taste and adjust seasoning as necessary.
- Serve immediately, garnished with extra parsley and lemon wedges on the side.
Notes
- For a spicier dish, increase the amount of red pepper flakes.
- This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat leftovers in a skillet over medium heat, adding a splash of water or broth to keep it moist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes