I love sheet pan dinners and most of all I love shrimps, especially when served with some veggies. The summer squash and zucchini were perfect sides and I served it over rice. The sliced baguette was brushed with the garlicky lemon butter sauce and the rest was combined with the shrimps.
Sheet Pan Shrimp Scampi with a Garlicky Lemon Butter Sauce
- summer squash sliced in 1/2-inch slices
- zucchini sliced in 1/2-inch slices
- 2 tbsp. EVOO, plus more for drizzling
- kosher salt and freshly ground black pepper to taste
- 4 tbsp. unsalted butter
- 1/4 tsp. red pepper flakes (to taste)
- 2 large garlic cloves, minced (to taste)
- zest of a lemon, plus lemon wedges to serve
- baguette, sliced into 1-inch slices
- Parmigiana Reggiano to sprinkle on the bread plus more to garnish the shrimp
- 1 lb. large peeled and deveined shrimp
- rice of your choice (I used Popcorn Rice) – see Comment
Preheat the oven to 425-450 degrees. Toss the zucchini and squash with some oil and salt and pepper to taste. Place on a baking sheet (I usually spray the pan with Pam first) in the center in one layer and roast for 15 minutes.
While the veggies are cooking melt the butter, red pepper flakes, garlic, lemon zest, 2 tbsp. EVOO and salt and pepper to taste. Brush the bread slices with the butter mixture and toss the rest of it with the shrimp. Sprinkle the cheese over the bread.
After 15 minutes of roasting the veggies, add the shrimp on one side and the sliced bread on the other. Turn the veggies to brown on the other side. Return to the oven and cook for about 10 minutes or until the shrimps are cooked through. You might need to remove the bread sooner…
Sprinkle with parsley and additional Parmigiano; garnish with lemon wedges.
Comment: To rinse or not to rinse rice – I sent an email to the company asking whether they rinsed their rice. He said his parents use to but he does not. The popcorn rice in the Red Beans rice was not rinsed and it was sticky. I rinsed the rice for this shrimp recipe and it was still sticky. I’m sure various types of rice react differently. You be the judge of whether to rinse or not!
Recipe by cookingwithauntjuju.com
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Juju, this post makes me drool. I would say it as a complete meal! Beautiful share 😍
Thanks Sumith – the expert food stylist! Need to check your site for your wonderful creations 🙂
That’s you Juju, I really missed your post. It was a long journey, learned bit photography, videography, marketing, SEO and much more. Was a real fun. Now back in here – “Home Town ” 😄
I use to follow you but I don’t see where I can sign up again?
I think bottom of your page from that likes you can get a follow. Thanks Juju 😍
Nice. And easy!!! Just like Tina Turner sang!
That’s one way to describe it! Don’t you just love keralslive site?
I don’t know what that is!!
The veggies and shrimps are beautifully roasted. Love the addition of red pepper flakes and lemon zest to the butter. 🙂
Another good shrimp recipe – I can never get enough of my shrimps 🙂
🙂
Would you mind making me this dish for Easter? We’re on the road again. 😋🌿🍤
I wish I had someone to share it with 🙂 Traveling over the holiday – good for you and stay safe!
A wonderful recipe. Enjoy your day. Hope it is sunny and warm.
Thank you – one day it is sunny and warm in the 70’s and the next cool and 50’s. Such is the weather in Michigan 🙂 We are transitioning into spring!
This sounds lovely Judy. We’re a few months from having fresh local squash, but when we do I’ll be trying this…
Thanks Ron – as you know you can use any veggies you like. Just adjust cooking times… It was very good with the zucchini and squash though 🙂 Oh, and the bread smothered in that wonderful garlicky lemon butter sauce!