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Sheet-Pan Shrimp Scampi

Sheet-Pan Shrimp Scampi Recipe - If you are a garlic lover like me, this is going to become one of your favorites. All the buttery garlic flavor of this dish is what makes shrimp scampi so loved. You can enjoy scampi as an appetizer, but I like serving it with something a little more substantial, such as delicata squash, for a more balanced meal. You can also try serving shrimp scampi with zucchini noodles or spaghetti squash.

Fat: 20 g
Carbs: 4.7 g
Net carbs: 4 g
Protein: 15.7 g Fiber: 0.7 g
Sheet-Pan Shrimp Scampi Recipe


  • 2 delicata squash
  • ¼ cup (60 ml) olive oil, divided
  • ½ tsp sea salt, divided
  • ½ tsp black pepper, divided
  • 2 tbsp (28 g) unsalted butter, melted
  • 4 cloves garlic, finely minced
  • Zest of 1 lemon, plus lemon wedges, to garnish
  • ¼ tsp crushed red pepper flakes
  • 1 lb (454 g) wild-caught shrimp, peeled and deveined with tails on
  • Fresh parsley, to garnish

How to make Sheet-Pan Shrimp Scampi

  1. Preheat the oven to 425°F (220°C, or gas mark 7).
  2. Thoroughly wash the squash, making sure you give it a good scrub with a brush. Place one squash on a cutting board and cut off both ends. Cut it down the center lengthwise and scoop out the seeds. Cut the squash into thin ¼-inch (6-mm) half-moon slices. Transfer it to a large sheet pan. Repeat with the second squash. Drizzle 2 tablespoons (30 ml) of olive oil over the squash and season with ¼ teaspoon of salt and ¼ teaspoon of pepper. Roast it for 20 to 25 minutes, or until it is fork tender.
  3. In the meantime, make the scampi sauce by adding the butter, garlic, lemon zest, crushed red pepper flakes, the remaining 2 tablespoons (30 ml) of olive oil and the remaining ¼ teaspoon of both salt and pepper to a small mixing bowl. Stir the mixture to combine and set it aside.
  4. Remove the squash from the oven and increase the oven temperature to 450°F (230°C, or gas mark 8). Gently push the squash to one side of the sheet pan and scatter the shrimp on the other side of the sheet pan. Pour the scampi sauce all over the shrimp and return the sheet pan to the oven. Cook until the shrimp is cooked through and has a gorgeous pink color, about 10 to 12 minutes.
  5. Garnish with lemon wedges and fresh parsley.