Description
This sheet pan shrimp scampi is one of my favorite weeknight dinners! It will be ready and on your table in 15 minutes!
Ingredients
- FOR THE ASPARAGUS:
- 1 pound Asparagus, Ends Trimmed
- 1 teaspoon Olive Oil
- 1 clove Garlic, Minced
- ¼ teaspoons Salt
- ⅛ teaspoons Black Pepper
- FOR THE SHRIMP SCAMPI:
- 1 pound Jumbo Shrimp, Deveined, Tails Off
- 1 Tablespoon Olive Oil
- 1 Tablespoon Lemon Juice
- 4 cloves Garlic, Minced
- ½ teaspoons Salt
- ¼ teaspoons Paprika
- ¼ teaspoons Onion Powder
- ¼ teaspoons Red Pepper Flakes
- ⅛ teaspoons Black Pepper
- 4 Tablespoons Butter, Cubed, Up To Double The Amount (See Note)
- 3 Tablespoons Chopped Parsley
- 1 Tablespoon Lemon Juice Or More To Taste
- Freshly Grated Parmesan Cheese (optional)
- Lemon Slices, To Serve
Preparation
Preheat oven to 400ºF. Line a large baking sheet with aluminum foil and spray with cooking spray.
For the asparagus:
Place asparagus on one end of the baking sheet, drizzle with olive oil and season with garlic, salt and pepper. Bake in the oven for 4 minutes. Prepare shrimp while asparagus cooks.
For the shrimp:
In a large bowl, combine shrimp, olive oil, lemon juice, garlic, salt, paprika, onion powder, red pepper flakes and black pepper. Place shrimp in a single layer on the baking sheet with partially cooked asparagus, top with cubed butter and bake for 6–8 minutes or until shrimp is opaque.
Garnish shrimp with parsley, lemon juice, Parmesan and lemon slices if desired. Serve immediately.
Note: Serve with 1 pound cooked linguine, zoodles, rice or crusty French bread. If you plan on serving this shrimp scampi over linguine or zoodles, use double the amount of butter, as you will need more sauce. If serving this over rice or with bread, use only the indicated amount of butter.
