Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Shrimp Scampi, Green Bean and Corn Sheet Pan Dinner
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 394
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 28 g
- Cholesterol
- 228 mg
- Sodium
- 724 mg
Here we combine three things everyone appreciates: the flavors of shrimp scampi, garlicky tender vegetables and the ease of a sheet pan dinner. We made this even more weeknight friendly by replacing the typical white wine that goes in traditional scampi sauce with a last-minute squeeze of lemon.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 394
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 28 g
- Cholesterol
- 228 mg
- Sodium
- 724 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F.
- Combine the butter, red pepper flakes, garlic and 1 teaspoon salt in a microwave-safe bowl or glass measuring cup. Microwave until the butter is melted, about 1 minute; set aside.
- Cook the frozen green beans and corn according to the package directions. Combine them in the middle third of a sheet pan. Put the shrimp in an even layer on one side of the vegetables and the bread on the other side. Drizzle everything with the butter mixture and sprinkle with a pinch more salt.
- Bake until the shrimp are opaque throughout and the bread is golden, 10 to 12 minutes. Squeeze the lemon over the shrimp and vegetables and serve.
