I was not expecting this to be as delicious as it turned out so I was practically FORCED to eat a lot!
I will have enough for another meal too.
So easy and quick clean up too! I see more sheet pan dinners in my life.
And ya know what else? This would be great to serve for Valentine’s Day, or an anniversary. Any event that you want to celebrate, this dish is worthy.
I didn’t really measure anything so I will do my best to give you as accurate as I can guesstimate measurements! LOL
The recipe below serves 2 and you can certainly adjust the measurements to serve more. Feel free to substitute the veggies that you like. I think red bell peppers would be tastey in this recipe. Even asparagus tips.
And something else I loved about this other than the simplicity, the quick clean up. I only had the pasta pot, and the cutting board. The sheet pan was clean because I lined it with foil.
I truly do love this recipe and I hope you do too! Let me know if you make it and what you did to make it your own version or the veggies that you substituted.
Sheet Pan Shrimp Scampi
½ pound raw shrimp, peeled, deveined and tails removed
1 cup broccoli florets
Half of a lemon, sliced
1 cup cherry tomatoes, whole
About ½ tsp of minced garlic, optional
¼ cup butter
2 T olive oil
¼ tsp crushed red pepper flakes, more or less to your taste preference
Salt and pepper
Half of a package of thin spaghetti
Preheat oven to 450 degrees
Put the water on to boil for the pasta, cook until al dente.
In a sheet pan place the butter, oil and lemon slices. Bake until the butter is melted and remove.
Add the shrimp, broccoli and tomatoes, toss in the melted butter and oil until everything is coated.
Sprinkle the shrimp and veggies with the crushed red pepper and salt and pepper.
Bake about 5 minutes or until the shrimp is cooked.
Place the pasta in a serving bowl, top with the sauce and grated parmesan cheese.