Sheet Pan Shrimp and Vegetables are the perfect additions to linguine – this sheet pan lemon garlic shrimp and vegetable pasta is about to become your new favorite dinner recipe! Delicious lemon garlic linguine pasta tossed with roasted vegetables and perfectly plump shrimp. All this flavor in a 30 minute dinner recipe!
You guys, I’ve been making a version of this Sheet Pan Shrimp and Veggies Pasta for so long and I never thought to add the recipe to the blog! Well here it is now.
Let me explain what the heck I mean by “sheet pan shrimp and veggies pasta.” Shrimp and vegetables are roasted in the oven on one large sheet pan with fresh lemons, garlic, butter (or olive oil if you want to be a little healthier). It’s a super easy flavorful way to make lemon garlic shrimp with vegetables.
I use the roasted garlic and lemon juice to make a light lemon garlic “sauce” for the pasta.
All of this is tossed together with perfectly al dente linguine and LOTS of freshly grated Parmesan makes such an easy flavorful dinner.
I hope you get to give it a try!
Lots of veggies
For this recipe I use zucchini, bell peppers, grape tomatoes, and red onion. This is totally customizable though.
Don’t like onions? Skip ’em.
Have yellow squash on hand? Use that instead of zucchini.
Want to throw in some broccoli too? Chop it into small florets and add it to the pan.
Don’t have grape tomatoes on hand? Use cherry tomatoes, or quartered plum tomatoes – they release amazing tomato juices when roasted which will really help flavor the pasta.
The point is, this is a GREAT way to get lots of veggies into your dinner without feeling like you’re munching on a boring side salad or vegetable side dish. So load up on the vegetables!
What kind of shrimp to use for this recipe
I recommend using large shrimp for this recipe: 16-20 shrimp per pound is a good size, bigger is great too! The reason for the large shrimp is that smaller shrimp would be overcooked by the time the vegetables are a nice tender texture. But using large shrimp means you get perfectly cooked, plump shrimp that cooks for the same amount of time as the veggies.
I like to remove the tails off the shrimp before cooking them for this recipe. This way you can dig right in and don’t have to mess with shrimp tails at the dinner table.
Lemon garlic sauce
The lemon garlic sauce for this shrimp and vegetable pasta is sort of an ingenious trick I came up with:
Roast whole garlic cloves and lemon wedges along with the shrimp and veggies. Roasted lemons release SO MUCH delicious lemon juice. Some of it will drip down to the shrimp and pasta while cooking. This is a good thing. You’ll use all the tasty lemony juices from the roasted shrimp and veggies to stir into the pasta.
You’ll also mash up the roasted garlic cloves and the remaining lemon juice from the roasted lemons to make a garlic paste. This lemon garlic paste makes an amazing light pasta sauce.
Oh, and I also add a little bit of sliced butter over the shrimp and veggies – the butter melts into the sauce too. It’s only a tablespoon of butter for about 4 servings of pasta, so it’s not too unhealthy. But you can use olive oil if you prefer.
What size baking sheet do I use for sheet pan shrimp and vegetables?
I use a LARGE 12×17 inch baking sheet for this recipe and it was FILLED. If you don’t have a large baking sheet, then spread everything out in two smaller baking sheets.
If you want to double the recipe or increase the amount of veggies, then I recommend making this in two large baking sheets.
How many servings does this recipe make? / Doubling the recipe
This recipe makes 4 modest servings and uses half of a 1-lb box of pasta, which is technically 4 servings of pasta. If you’re the kind of person who never eats just 1 small portion of pasta (guilty!), then I recommend doubling this recipe. In my house, this recipe makes enough for 2 adult-sized portions and 2 toddler-sized portions (though my toddler doesn’t eat the shrimp or veggies – just lemony garlicky pasta for him!)
Scroll up for recommendations on what size baking pan to use if you want to double this recipe.
To double this recipe, I would double every ingredient. You’re going to want twice as much lemon juice, garlic, and butter to flavor a whole box of linguine. Don’t skimp on those.
So what do you think? Does this sound as amazing to you as it does to me?? If you end up making this recipe, please take a picture and tag me on Instagram or Facebook. You can find me at @babaganoshblog on both. I love seeing your creations!
Looking for other flavorful pasta recipes?
- Creamy chicken fajita pasta with vegetables
- Roasted vegetable fettuccine
- Butternut squash Alfredo pasta
- Mac and cheese bar
- Shrimp in tomato sauce
- Linguine shakshuka with fresh mozzarella
- Bacon roasted vegetables – these would also be amazing tossed with pasta, or serve as a side dish!
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!
- 1 lb large shrimp, peeled and tails removed
- 1 small zucchini (or yellow squash), sliced
- 1 bell pepper (or two different color bell pepper halves)
- 1 cup grape tomatoes
- 1/2 small red onion, chopped or sliced
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon dried oregano
- 4 garlic cloves
- 1 lemon, sliced
- 1 tablespoon butter (or olive oil)
- 8 oz uncooked pasta (half a box of linguine, or your choice pasta)
- Salted water for cooking pasta
- 1/4 cup chopped fresh herbs, such as parsley or basil
- Freshly grated Parmesan cheese for serving (~1/4 cup)
Preheat oven and cook the pasta
- Preheat oven to 375F. Line a large baking sheet (or 2 medium baking sheets) with parchment paper.
- Cook the pasta according to package directions. Drain and rinse with cool water, and toss with olive oil if the shrimp and vegetables are not ready when the pasta is cooked. Keep warm. (Prepear and cook the shrimp and vegetables while the pasta is cooking!)
Prepare and bake the shrimp and vegetables:
- Pat the shrimp dry with a paper towel.
- Slice the zucchini. Clean out the bell pepper and slice into thin slices. Chop or slice the red onion. Slice the lemon into thin slices, and reserve the ends.
- Arrange the shrimp, sliced zucchini, grape tomatoes, and sliced bell peppers on the parchment-lined baking sheet. Season with salt, pepper, and dried oregano. Arrange the 4 whole garlic cloves and sliced lemons on top (take note of where you put the garlic cloves so you can easily find them later!). Thinly slice the butter and arrange is over the baking sheet.
- Bake at 375F for 15 minutes, or until the shrimp is fully cooked and the vegetables are crisp-tender. Remove the garlic cloves and lemon slices from the sheet pan. Carefully transfer the baked shrimp, vegetables, and all the juices from the sheet pan to the pasta.
- Mash the roasted garlic cloves with a fork. Use a fork the squeeze excess lemon juice from the roasted lemon slices and from the lemon ends into the roasted garlic. Add this lemon-garlic mixture to the pasta and toss. Stir in fresh herbs.
- Serve warm with freshly grated Parmesan cheese and extra lemon wedges.
See blog post for photos to help you visualize the steps, or watch the video!
Amount Per Serving: Calories: 457Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 248mgSodium: 1394mgCarbohydrates: 61gFiber: 4gSugar: 4gProtein: 37g
The nutritional information displayed is just an estimate and will vary depending on the actual ingredients and brands used and the exact amounts used. Please consult with a dietitian or nutritionist if you are actually tracking nutritional information for health reasons.