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Sheet Pan Shrimp Scampi

55 Mins


1 Medium Summer Squash, sliced diagonally into 1” slices

1 Medium Zucchini, sliced diagonally into 1” slices

2 Tablespoons Extra-Virgin Olive Oil, plus more for drizzling

Kosher Salt and Freshly Ground Black Pepper, to taste

4 Tablespoons Unsalted Butter

1/4 Teaspoon Crushed Red Pepper Flakes

2 Cloves Garlic, grated

Zest of 1 Lemon, plus lemon wedges, for serving

6 Martin’s 12-Sliced Slider Potato Roll Halves (or 3 rolls, split)

1/4 Cup Grated Parmesan Cheese

1 1/2 Pounds Shrimp, peeled and deveined, tails removed

1/4 Cup Fresh Parsley, chopped (optional)


Step 1

Preheat the oven to 450 degrees F. Place squash and zucchini slices on a baking sheet, drizzle with olive oil and season with salt and pepper; toss to coat. Roast until golden, about 15 minutes.

Step 2

Meanwhile, combine butter, red pepper flakes, garlic, lemon zest, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of black pepper in a large microwave-safe bowl and microwave until butter is melted, about 1 minute. Drizzle the roll halves evenly with 2 tablespoons of the butter mixture and sprinkle with the parmesan cheese; set aside. Toss the shrimp in the remaining butter mixture.

Step 3

Once the squash and zucchini have roasted for 15 minutes, remove the baking sheet and flip the vegetables, moving them to the center third of the baking sheet. Place the roll halves on one outer third of the baking sheet and the shrimp on the other. To ensure even cooking, make sure the shrimp is in a single, even layer. (Move the vegetables closer to the rolls if necessary.) Return baking sheet to oven and cook until the shrimp are cooked through and the rolls are golden, 10 to 12 minutes.

(Note: check on bread occasionally to ensure is not browning too quickly. If necessary, remove bread from baking sheet and continue cooking shrimp and vegetables until shrimp is cooked through.)

Step 4

Sprinkle with parsley, if desired, and serve with lemon wedges.

Recipe adapted from:

Serves 6