Shrimp Scampi, a no-fail family favorite, has legitimately never been easier—oh, and we upgraded it with veggies, too. All the flavorful magic of this recipe happens on the sheet pan: Roasting shrimp, cooking broccoli and tomatoes, and creating a vibrantly mouthwatering lemon-butter sauce. Once you pull all of the saucy scampi goodness from the oven, simply serve over cooked pasta or polenta with crusty bread. And there you have it, only 2 pans to wash (your sheet pan and the pot you boil your starch in) and a well-rounded, delicious dinner that only took a matter of minutes to make. This, my friends, is how you win a weeknight.
1/2 cup (4 oz.) unsalted butter
1 lemon, sliced
1 tablespoon olive oil
4 garlic cloves, minced
1 pound raw unpeeled large shrimp, peeled and deveined
1 pint cherry tomatoes
2 cups broccoli florets
1/4 teaspoon crushed red pepper
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Preheat oven to 450°F. Combine butter, lemon, oil, and garlic on a rimmed baking sheet. Bake in preheated oven 5 minutes. Add shrimp, tomatoes, broccoli, and red pepper; toss to coat. Sprinkle evenly with salt and black pepper. Bake at 450°F until shrimp are opaque, about 4 minutes. Sprinkle evenly with parsley. Serve over angel hair pasta or with crusty bread.
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I'm not usually a fan of one-pan meals; I hate it when everything tastes exactly the same! But this one caught my attention and I've been holding on to it a while, waiting for a good time to use it. I'd bought shrimp and zucchini and thought I'd give this a whirl and I'm SO glad I did! I'm sure it's good with broccoli, too, but this is FANTASTIC with zucchini and so very, very easy to make! Except for the zucchini swap, I didn't change anything about this recipe (I did use a pint of mixed heirloom sweet cherry tomatoes as that's what I had, but I don't really consider that a change to the recipe). It's great as is! I served this with gluten free linguine pasta and it was a perfect Saturday dinner.
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