Simple Seafood Sheet Pan Meal

SHEET PAN SHRIMP SCAMPI

Sheet Pan Shrimp Scampi image

When you want to make a knockout dinner without dirtying a bunch of pans, this is it. The whole meal--veggies, garlicky shrimp and crusty French bread--comes together on a single sheet pan, so all you have to do is set the table and pour the wine.

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 medium summer squash, sliced on the diagonal into 1-inch slices
1 medium zucchini, sliced on the diagonal into 1-inch slices
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, grated
Zest of 1 lemon, plus lemon wedges, for serving
1/2 loaf French bread, split horizontally, then halved crosswise
1/4 cup grated Parmesan
1 1/2 pounds peeled and deveined shrimp, tails removed
1/4 cup fresh parsley leaves, chopped

Steps:

Preheat the oven to 450 degrees F. Put the squash and zucchini on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until golden, about 15 minutes.
Meanwhile, combine the butter, red pepper flakes, garlic, lemon zest, 2 tablespoons olive oil, 1/2 teaspoon salt and a couple of grinds of pepper in a large microwave-safe bowl and microwave until the butter is melted, about 1 minute. Drizzle the bread evenly with 2 tablespoons of the butter mixture and sprinkle with the cheese; set aside. Toss the shrimp with the remaining butter mixture.
After 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. Put the bread on one outer third of the baking sheet and the shrimp on the other. Slide the vegetables closer to the bread so that the shrimp is in a single, even layer. (This is to ensure even cooking.) Return to the oven and cook until the shrimp are cooked through and the bread is golden, 10 to 12 minutes.
Sprinkle with parsley and serve with lemon wedges.

SHEET PAN SEAFOOD BOIL

Sheet Pan Seafood Boil image

All the yummy flavors of a seafood boil with less effort. Just roast your seafood in the oven in a flavored butter sauce. Serve with crusty bread.

Provided by Bites With Applewhite

Categories Meat and Poultry Recipes Pork Sausage

Time 2h

Yield 4

Number Of Ingredients 11

Ingredients

1 (16 ounce) package littleneck clams
¾ cup unsalted butter
2 heads garlic, chopped
1 tablespoon Cajun seasoning
1 tablespoon lemon and herb seafood seasoning (such as Old Bay®)
½ tablespoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
1 pound Snow Crab legs
2 lobster tails, split in half lengthwise
4 andouille sausage links, cut into quarters
3 ears corn, cut into chunks

Steps:

Remove grit from clams by soaking in salt water for 20 minutes. Repeat this step twice. Scrub shells clean.
Preheat the oven to 400 degrees F (200 degrees C).
Melt butter in a medium saucepan over low heat with garlic, Cajun seasoning, seafood seasoning, and cayenne until garlic is fragrant, 1 to 2 minutes. Remove from heat.
Place clams, shrimp, crab, and lobster on a sheet pan. Add sausage and corn. Pour seasoned butter over and mix to ensure all is covered.
Bake in the preheated oven until shrimp just turns opaque, clams open, and sausage is browned, 25 to 30 minutes.

Nutrition Facts : Calories 770.4 calories, Carbohydrate 29.6 g, Cholesterol 394.2 mg, Fat 44.2 g, Fiber 3.1 g, Protein 64.6 g, SaturatedFat 24.7 g, Sodium 1521.9 mg, Sugar 2.6 g

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