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.