Preheat your oven to 400°F and position the rack to upper-middle height. Line a large sheet pan with parchment paper or aluminum foil for effortless cleanup afterward.

In a small bowl, whisk together olive oil, minced garlic, butter, white wine, lemon juice, red pepper flakes, Italian seasoning, salt, and black pepper until fully combined. This pan sauce base will coat all vegetables and shrimp evenly.

Arrange trimmed asparagus spears in a single layer across your prepared sheet pan, leaving space around the edges. Scatter halved cherry tomatoes among the asparagus, then drizzle half the garlic sauce over the vegetables. Roast for 5 minutes at 400°F to allow vegetables to begin softening.

Remove the sheet pan from the oven carefully and arrange your prepared large shrimp in a single layer, nestling them among the beautiful sheet pan vegetables. Pour the remaining garlic sauce over the shrimp and vegetables, ensuring even coating. Roast for exactly 7-8 minutes until shrimp turns opaque and reaches an internal temperature of 145°F.

The spectacular stunning sheet pan garlic shrimp recipe emerges when pink shrimp curl slightly and vegetables show light caramelization at edges. Immediately remove from heat to prevent overcooking, then scatter fresh parsley and lemon slices over the top.

Let the sheet pan rest for 2 minutes before serving, allowing flavors to settle and the sauce to thicken slightly from residual heat. Transfer directly to your serving platter or serve family-style straight from the pan for maximum dramatic presentation.