One Sheet Shrimp and Sausage Scampi
Yields
4 ServingsPrep Time
20 MinutesCook Time
25-30 MinutesTotal Time
45-50 MinutesIngredients
- 4 tbsp extra-virgin olive oil, divided
- 1 tbsp garlic, minced, divided
- 4 tsp Dash™ Salt-Free Original Seasoning Blend, divided
- 1 lb zucchini, sliced thinly in half-moons (about 1 pound)
- 8oz chicken sausage, sliced thin
- 1 lemon, zested and juiced
- 1 ½ lbs shrimp, peeled and deveined.
- 1 ½ tbsp butter, small cubes
This dish is a lightened-up version of your favorite buttery scampi. It’s packed with flavor and has a bright lemony finish. It is the perfect one-pan dish that cooks in under 30 minutes.
Directions
- Preheat the oven to 400°F. Drizzle 2 tablespoons of olive oil onto a sheet pan and set it aside.
- In a bowl, mix 1 tbsp of olive oil, 1/2 tbsp minced garlic, 2 tspof Dash™ Salt-Free Original Seasoning, zucchini, and sausage slices. Spread the mixture evenly onto the prepared baking sheet in a single layer.
- Place the sheet pan in the oven and roast for about 15 minutes, or until the vegetables are tender and the sausage begins to brown.
- While the vegetables and sausage are roasting, prepare the shrimp marinade. In a mixing bowl, combine 1 tbsp of olive oil, 1/2 tbsp of minced garlic, 2 tsp of Dash™ Salt-Free Original Seasoning, and lemon zest. Add the shrimp and mix well. Let the shrimp marinate for 10 to 15 minutes.
- After the vegetables and sausage have roasted for 15 minutes, remove the sheet pan from the oven. Using tongs, place the marinated shrimp on top of the vegetables and sausage. Squeeze fresh lemon juice over everything and scatter the butter cubes evenly across the pan.
- Return the sheet pan to the oven and continue roasting for an additional 8 to 10 minutes, or until the shrimp turn pink. If using larger prawns, roast for about 10 to 12 minutes.
- Remove the pan from the oven and gently toss the mixture to coat everything in the lemony butter sauce.
- Serve immediately
Tips
- Chef’s Tip -For even cooking, make sure all the ingredients are spread out in a single layer on the sheet pan. Overcrowding can cause the vegetables and sausage to steam rather than roast, which affects their texture and flavor.
