Pinterest pin showing roasted shrimp, cherry tomatoes, lemon slices, Parmesan, and sauce on a sheet pan above a plated serving with Palmini strands and mixed vegetables. A central text panel reads “Lemon Garlic Shrimp with Palmini Pasta.”

Lemon Garlic Shrimp Scampi Sheet Pan Dinner

This Lemon Garlic Shrimp Scampi Sheet Pan Dinner brings large shrimp, cherry tomatoes, fresh lemon, garlic, butter, Parmesan, and Palmini angel hair together on one pan. The shrimp and tomatoes roast in the buttery garlic sauce first, then the drained Palmini is tossed in at the end so it can pick up all that flavor without overcooking.

It is a simple way to make shrimp scampi with very little stovetop work. The thin lemon slices roast alongside the shrimp, while Italian seasoning, black pepper, and optional red pepper flakes add plenty of seasoning without covering up the lemon and garlic.

Why This Sheet Pan Shrimp Scampi Works

Melting the butter directly on the parchment-lined sheet pan gives you a warm base for coating the shrimp, garlic, tomatoes, seasonings, and lemon. Everything cooks in that mixture, creating the sauce right on the pan.

The halved cherry tomatoes soften as the shrimp bakes and mingle with the butter and lemon. Parmesan is added after baking, where it can cling to the shrimp and Palmini rather than browning too quickly in the oven.

Adding the Palmini angel hair last is an important detail. It is already drained and rinsed, so it only needs to be tossed with the hot ingredients and buttery lemon garlic sauce.

Tips for Cooking the Shrimp

Shrimp cook quickly, so begin checking the pan at the 8-minute mark. The full baking range is 8–12 minutes at 400–425°F, and the shrimp should be cooked through before you remove the pan from the oven.

A few small details will help everything cook evenly:

Spread the shrimp and tomatoes over the pan rather than piling them in the center.
Cut the butter into pieces so it melts quickly and can coat the pan.
Thinly slice the lemon so the slices roast during the short shrimp cooking time.
Drain and rinse the Palmini angel hair before adding it to the finished pan.
Adjust the salt with the Parmesan in mind, since the cheese contributes saltiness too.

How Much Lemon and Garlic Should You Use?

The recipe uses 5–6 minced garlic cloves and either 1 large lemon or 2 medium lemons. That may sound like a generous amount, but both ingredients are spread across 1½ pounds of shrimp, a pint of cherry tomatoes, and a package of Palmini angel hair.

The lemon slices can stay in the finished dish for a stronger roasted-lemon presence, or you can remove them before tossing in the Palmini. Either way, the buttery pan sauce will still carry lemon flavor.

Optional Adjustments

The tablespoon of olive oil is optional. It helps coat the shrimp and vegetables, but the butter remains the foundation of the sauce.

For a little heat, add red pepper flakes with the other seasonings. You can also offer extra Parmesan at the table. These simple additions let each serving be adjusted without changing how the sheet pan dinner is prepared.

Serving Lemon Garlic Shrimp Scampi

Toss the Palmini thoroughly so the strands are coated with the lemon garlic butter and mixed throughout the shrimp and softened tomatoes. Sprinkle the Parmesan over the pan just before serving, with more available for anyone who wants it.

Because the shrimp cook so quickly, this dish is best served soon after the Palmini and Parmesan are added, while everything is still hot and coated in the pan sauce.

I served the shrimp scampi with this Italian Squash recipe.

Feel free to adjust as needed. I reduced the heavy cream to about 1-2 tablespoons.
https://jenniferoverstreet.com/low-carb-sauteed-italian-squash/

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