Sheet-Pan Shrimp Scampi

Sheet-Pan Shrimp Scampi

This has all the garlicky, lemony flavors of classic shrimp scampi, but is cooked on a sheet pan instead of a skillet. This allows the lemon to char and caramelize, and gives the shrimp a condensed, deep flavor from roasting at high heat. Serve it with crusty bread for dipping, or over pasta to absorb the sauce, and with more lemon juice and red-pepper flakes showered on top for pizzazz.

35 mins total time

10 mins active time

Easy

Serves 3–4

Ingredients


Measurements:

  • 2 lemons
  • Extra-virgin olive oil
  • 1 tsp fine sea salt

    plus more as needed

  • 1 cup dry white wine
  • 3 tbsp unsalted butter
  • 1 lb peeled large or extra-large shrimp
  • 2 to 3 garlic cloves

    thinly sliced

  • ⅛ tsp red-pepper flakes

    plus more for garnish

  • Freshly ground black pepper
  • ½ cup fresh parsley

    chopped

  • ¼ cup fresh basil

    chopped (or use more parsley)

Instructions

  • 1Slice one of the lemons ¼-inch thick, removing the seeds. Arrange lemon slices in a single layer on a rimmed sheet pan. Cut the other lemon into wedges and reserve for serving. Brush lemon slices generously with oil and sprinkle lightly with salt.
  • 2Carefully pour wine onto sheet pan, avoiding pouring directly over lemon slices.
  • 3Insert the oven rack to position 3. Transfer the pan to the oven and start the timer.
  • 4Broil until the tops of the lemon slices are caramelized and charred in spots, and the wine has reduced by half. If not, give it a bit more time.
  • 5In a medium pot over medium heat, melt the butter. Remove from heat and add shrimp, garlic, ¾ teaspoon salt, the red-pepper flakes and black pepper; toss well to coat shrimp with butter.
  • 6Transfer shrimp mixture to the sheet pan, and spread shrimp in an even layer on top of the lemon slices. Return to the oven and start the timer.
  • 7Broil until the shrimp are cooked through. If not, give it a bit more time.
  • 8Toss lemons and shrimp well, taste, and add more salt if needed. Transfer shrimp, lemons and any pan juices to a serving platter and sprinkle with parsley, basil and more red-pepper flakes. Serve immediately, with lemon wedges for squeezing.