1. Introduction
There is something inherently romantic about Shrimp Scampi. Traditionally, it conjures images of flickering candlelight in a coastal Italian trattoria, the air thick with the aroma of sizzling garlic, butter, and dry white wine. Historically, “scampi” refers to a specific type of tiny lobster found in the Adriatic Sea. When Italian immigrants brought the dish to America, they substituted the local shrimp but kept the name—and a culinary icon was born.
However, the modern home cook often faces a dilemma: we crave those elegant, sophisticated flavors but lack the energy for multiple pans and stovetop monitoring after a long workday. Enter the Sheet-Pan Shrimp Scampi with Zucchini.
This recipe is a revolutionary simplification. By utilizing the even, radiant heat of a sheet pan, we allow the shrimp to roast to succulent perfection while the zucchini “noodles” (or half-moons) soak up every drop of that liquid gold garlic butter sauce. It’s a dish that respects the heritage of the original while embracing the efficiency of contemporary cooking. It’s light, vibrant, and feels like a celebration, even on a Tuesday night.
2. Recipe Overview
- Cuisine Type: Italian-American Fusion
- Difficulty Level: Easy / Beginner
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Dietary Classifications: Gluten-Free, Low-Carb, Keto-Friendly, Pescatarian
3. Equipment and Tools
To achieve the best results, having the right surface area for roasting is crucial. You want the ingredients to roast, not steam.
- Sheet Pan: One standard half-sheet pan (18″ x 13″). A rimmed edge is essential to prevent the butter sauce from escaping.
- Parchment Paper or Silicone Mat: For easy cleanup and to prevent the delicate shrimp from sticking.
- Large Mixing Bowl: For tossing the shrimp and zucchini in the marinade.
- Chef’s Knife: For mincing garlic and slicing zucchini.
- Microplane or Zester: To get that bright, essential lemon zest.
- Citrus Juicer: To extract every drop of fresh lemon juice.
- Measuring Tools: A set of liquid and dry measuring cups/spoons.
4. Serving Suggestions
Plating Recommendations
While you can serve this directly from the pan for a rustic “family style” feel, transferring it to a warmed shallow bowl elevates the experience. Ensure you pour every bit of the pan juices over the top.
Garnish Ideas
- Fresh Herbs: A generous sprinkle of flat-leaf Italian parsley provides a peppery bite.
- Heat: Red pepper flakes (pizzicotto) for those who enjoy a subtle back-end glow.
- Texture: A tablespoon of toasted panko breadcrumbs (if not strictly low-carb) adds a delightful crunch.
Complementary Side Dishes
- Classic: Crusty sourdough or ciabatta bread to mop up the garlic butter.
- Grain-based: Serve over a bed of angel hair pasta or creamy polenta.
- Salad: A simple arugula salad with a light vinaigrette balances the richness of the butter.
Wine Pairings
Look for high-acid white wines to cut through the butter:
- Pinot Grigio: Light and crisp.
- Sauvignon Blanc: For herbal notes that complement the zucchini.
- Unoaked Chardonnay: For a slightly fuller body that matches the shrimp’s sweetness.
5. Nutritional Information
Per Serving (Based on 4 servings)
| Nutrient | Amount |
| Calories | 310 kcal |
| Total Fat | 18g |
| Saturated Fat | 9g |
| Cholesterol | 185mg |
| Sodium | 480mg |
| Total Carbohydrates | 6g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 28g |
Health Benefits: This dish is an excellent source of lean protein and heart-healthy minerals like selenium and zinc. The zucchini provides a wealth of Vitamin A and C, while the garlic offers anti-inflammatory properties.
6. Storage and Reheating
Refrigeration
Store leftovers in an airtight glass container for up to 2 days. Shrimp can become rubbery if stored too long.
Freezing
Freezing is not recommended for this dish. Zucchini has a high water content and will become mushy upon thawing, and the delicate texture of the roasted shrimp will be lost.
Reheating
- Stovetop (Recommended): Gently warm in a skillet over medium-low heat with a splash of water or broth to loosen the sauce.
- Microwave: Use 30-second intervals at 50% power to avoid overcooking the shrimp into “rubbery erasers.”
7. Expert Tips and Variations
Professional Tips
- The Dryness Factor: Pat your shrimp bone-dry with paper towels before seasoning. Moisture is the enemy of roasting; dry shrimp get a better “snap” and brown more effectively.
- Butter Temperature: Use cold, cubed butter on the sheet pan. It melts slowly as the oven heats, creating an emulsified sauce rather than just an oily pool.
Common Mistakes to Avoid
- Overcrowding: If the shrimp are touching each other, they will steam. Use two pans if you are doubling the recipe.
- Pre-minced Garlic: Avoid the jarred stuff! It has a bitter, metallic aftertaste. Freshly minced garlic is vital for the sweet, aromatic profile of scampi.
Creative Variations
- The Mediterranean: Add 1/4 cup of halved kalamata olives and some crumbled feta during the last 2 minutes of roasting.
- The Spicy Kick: Swap the lemon for lime and add a teaspoon of smoked paprika and cumin for a “Spanish Scampi” vibe.
8. Ingredients Section
| Ingredient | Imperial | Metric | Prep Note |
| Large Shrimp | 1.5 lbs | 680g | Peeled, deveined, tail-on |
| Zucchini | 2 medium | 400g | Sliced into 1/2″ half-moons |
| Garlic | 4-6 cloves | 20g | Finely minced |
| Olive Oil | 2 tbsp | 30ml | Extra Virgin |
| Unsalted Butter | 4 tbsp | 56g | Cubed |
| Dry White Wine | 1/4 cup | 60ml | Pinot Grigio or Sauvignon Blanc |
| Lemon | 1 large | 1 large | Zested and juiced |
| Kosher Salt | 1 tsp | 5g | To taste |
| Black Pepper | 1/2 tsp | 2g | Freshly ground |
| Red Pepper Flakes | 1/2 tsp | 1g | Optional |
| Fresh Parsley | 1/4 cup | 10g | Chopped |
9. Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper.
- Season the Base: In a large bowl, toss the zucchini half-moons with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them out on the sheet pan and roast for 5 minutes.
- Prepare the Shrimp: While zucchini pre-roasts, use the same bowl to toss the dry shrimp with the remaining olive oil, minced garlic, lemon zest, red pepper flakes, salt, and pepper.
- Combine: Remove the pan from the oven. Push the zucchini slightly to the sides and nestle the shrimp in the center.
- The Sauce Foundation: Pour the white wine and lemon juice over the shrimp. Scatter the cubes of butter evenly across the pan.
- The Final Roast: Return the pan to the oven and roast for 6 to 8 minutes.
- Visual Cue: The shrimp are done when they are opaque and have curled into a “C” shape. If they form an “O,” they are overcooked!
- Emulsify and Finish: Remove from the oven. Use a spatula to toss everything together right on the pan, allowing the melted butter, wine, and shrimp juices to form a cohesive sauce.
- Garnish: Sprinkle with fresh parsley and an extra squeeze of lemon before serving.
10. Frequently Asked Questions (FAQ)
Q: Can I use frozen shrimp?
A: Absolutely. However, ensure they are fully thawed and patted extremely dry. Frozen shrimp often release more water, so you may need to drain a little liquid halfway through if the pan looks too “soupy.”
Q: What can I substitute for the white wine?
A: If you prefer not to cook with alcohol, use an equal amount of chicken bone broth or seafood stock. Add an extra teaspoon of lemon juice to mimic the acidity of the wine.
Q: Can I use “Zoodles” (zucchini noodles) instead of slices?
A: Yes, but be careful! Zoodles cook in about 2 minutes. If using zoodles, add them to the pan during the last 2-3 minutes of the shrimp’s cooking time so they don’t turn into mush.
Q: Is it okay to leave the tails on the shrimp?
A: Leaving the tails on provides more flavor to the sauce during roasting and makes for a prettier presentation. However, for ease of eating, you can certainly remove them beforehand.
Q: How do I make this more filling?
A: Serve the entire mixture over a bowl of orzo, quinoa, or even cauliflower rice to soak up the garlic butter sauce.
