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- 1 pound large shrimp, peeled and deveined Use large shrimp for a satisfying bite. Their size helps them cook evenly and stay juicy. - 2 tablespoons olive oil Olive oil adds richness and helps the flavors blend. It also prevents sticking. - 4 cloves garlic, minced Garlic gives the dish its bold flavor. Fresh garlic brings great taste to any meal. - Zest and juice of 2 lemons Lemon adds brightness and freshness. The zest gives a strong lemon flavor, while the juice adds balance. - 1 teaspoon red pepper flakes (adjust to taste) Red pepper flakes add a nice kick. You can add more or less based on your spice preference. - 1 teaspoon dried oregano Oregano adds depth and a touch of earthiness. It pairs well with seafood and lemon. - 1 teaspoon dried thyme Thyme gives a warm flavor. It complements both the shrimp and herbs in this dish. - Salt and pepper to taste Adjust salt and pepper to enhance all the flavors. A little sprinkle can make a big difference. - 8 ounces linguine or spaghetti, dry Use linguine or spaghetti for a classic touch. Both types hold sauce well and cook nicely. - 2 cups cherry tomatoes, halved Cherry tomatoes add sweetness and color. They burst with flavor when roasted. - Fresh parsley, chopped (for garnish) Parsley adds a fresh, green touch. It brightens the dish and makes it look great. - Lemon wedges (for serving) Lemon wedges are perfect for squeezing over the dish. They enhance the flavor even more. 1. Preheat your oven to 400°F (200°C). This gets your oven ready for baking. 2. In a large bowl, mix: - 2 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 2 lemons - 1 teaspoon red pepper flakes - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste This mix is your marinade. It gives flavor to the shrimp. 3. Add 1 pound of large shrimp to the marinade. Make sure they are well coated. Let them sit for about 15 minutes. This helps the shrimp soak up the flavors. 4. On a large sheet pan, spread 8 ounces of dry linguine in the center. This will cook with the shrimp and absorb all the tasty juices. 5. Arrange the marinated shrimp on top of the linguine. Scatter 2 cups of halved cherry tomatoes around the shrimp. This adds color and sweetness to the dish. 6. Drizzle any remaining marinade over the shrimp and pasta. You want every bite to be full of flavor. 7. Pour 4 cups of water over the linguine and other ingredients on the sheet pan. This helps cook the pasta evenly. 1. Bake in the preheated oven for 15-20 minutes. The shrimp should turn pink and be cooked through. The pasta should be tender. Stir halfway through to ensure even cooking. 2. Once done, remove the pan from the oven. Garnish with fresh parsley. This adds a fresh look and taste. Use a fork to check if the shrimp are firm and the pasta is soft. Enjoy your meal straight from the pan! To avoid overcooking the shrimp, keep a close eye on them. Shrimp cook fast. They turn pink when done. Bake them for 15 to 20 minutes. Stir halfway through to ensure even cooking. If you notice them curling tightly, remove them right away. For ideal pasta cooking on a sheet pan, use dry linguine or spaghetti. Spread it evenly in the center. Add four cups of water over the pasta and other ingredients. This method cooks the pasta perfectly while the shrimp bake. To boost flavor, try adding fresh herbs like basil or dill. These herbs add a nice touch. You can also use fresh garlic instead of minced for a stronger taste. For spice levels, adjust red pepper flakes based on your taste. If you like heat, add more. If you prefer mild, use less. Start small, then taste as you go. This way, you’ll find your perfect balance. {{image_2}} You can switch the shrimp for another protein. Chicken works well in this dish. It adds a nice flavor and is easy to find. Just cut the chicken into small pieces and follow the same marinade steps. You might also try fish, like salmon or cod. These fish will cook quickly and soak up the lemon and herb flavors well. For a heartier dish, add more vegetables. Broccoli, bell peppers, or zucchini can boost the nutrients. Toss them in the marinade with the shrimp. They will roast nicely in the oven. Consider side dishes that go well with shrimp scampi. A fresh green salad adds a crisp touch. You can also serve garlic bread for a tasty treat. Pair this dish with a light drink. A chilled white wine, like Sauvignon Blanc, is a great choice. If you prefer non-alcoholic drinks, try lemonade or sparkling water. Both will complement the lemony flavors. Store your leftover shrimp scampi in an airtight container. This keeps it fresh and prevents odors. You should refrigerate it right after it cools down. Leftovers can stay in the fridge for up to three days. After that, the quality may drop. If you want to keep it longer, freeze it. It can last up to three months in the freezer. Just remember to use a freezer-safe container for best results. To reheat shrimp scampi, you want to keep the shrimp tender and the pasta nice. The best way is to use the oven. Preheat it to 350°F (175°C). Place the leftovers in an oven-safe dish and cover it with foil. Heat for about 15 minutes. This will help avoid overcooking the shrimp. You can also use the microwave. If you choose this method, do it in short bursts. Heat for about 1-2 minutes, stirring in between. This ensures even heating. When it’s done, let it sit for a minute. This helps the heat spread evenly. Enjoy your meal as if it was fresh! Can I use frozen shrimp instead of fresh? Yes, you can use frozen shrimp. Just thaw them first. Place them in a bowl of cold water for about 10-15 minutes. This will help them defrost quickly and safely. Once thawed, pat them dry before marinating. This step helps the marinade stick better. What type of pasta works best for this recipe? Linguine or spaghetti works best for this shrimp scampi. Both types cook well in the oven with the shrimp and sauce. Their shape holds the flavors nicely. If you prefer, you can also use other long pasta shapes. Just make sure to adjust the cooking time if needed. How can I make this dish gluten-free? To make this dish gluten-free, swap out regular pasta for gluten-free pasta. Many brands offer great options that cook similarly. Just check the package for cooking times. This way, you keep the same taste and texture while avoiding gluten. Ideas for a vegetarian version of shrimp scampi For a vegetarian version, replace shrimp with vegetables. Zucchini, bell peppers, or mushrooms work well. You can also add chickpeas for protein. Just adjust the cooking time. Aim for tender veggies that soak up the flavors from the marinade. This keeps the dish tasty and satisfying. This blog post covered a delicious shrimp scampi recipe. We discussed the key ingredients, like large shrimp and tasty herbs. I shared step-by-step instructions for preparation and cooking. You found tips to avoid overcooking shrimp and enhance flavors. We explored fun variations, including alternative proteins and serving ideas. Finally, I offered storage info and addressed common questions, like using frozen shrimp. Shrimp scampi is easy to make and enjoyable. You can try your own twists and share it with others!

Sheet-Pan Lemon Herb Shrimp Scampi

Elevate your dinner with this delicious Sheet-Pan Lemon Herb Shrimp Scampi recipe! Perfectly seasoned shrimp, tender linguine, and juicy cherry tomatoes combine for an easy, flavorful meal that comes together in just one pan. In only 35 minutes, you’ll have a stunning dish that’s sure to impress. Click through for the full recipe and wow your family with this tasty seafood delight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

4 cloves garlic, minced

Zest and juice of 2 lemons

1 teaspoon red pepper flakes (adjust to taste)

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

8 ounces linguine or spaghetti, dry

2 cups cherry tomatoes, halved

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, mix the olive oil, minced garlic, lemon zest, lemon juice, red pepper flakes, oregano, thyme, salt, and pepper to create a marinade.

      Add the shrimp to the marinade, ensuring they are well coated. Let them marinate for about 15 minutes.

        On a large sheet pan, spread the dry linguine evenly in the center of the pan.

          Arrange the marinated shrimp on top of the linguine, then scatter the halved cherry tomatoes around them.

            Drizzle any remaining marinade over the shrimp and pasta.

              Pour 4 cups of water over the linguine and other ingredients in the sheet pan.

                Bake in the preheated oven for 15-20 minutes, or until the shrimp are pink and cooked through, and the pasta is tender, stirring halfway through.

                  Once done, remove the pan from the oven and garnish with fresh parsley.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                      - Presentation Tips: Serve directly from the sheet pan, garnished with extra lemon wedges and a sprinkle of parsley for a pop of color.