This meal comes together with ease by simply enhancing a packaged scampi sauce with a couple flavorful ingredients. The shrimp and zucchini are roasted in a foil-lined pan, assuring easy clean-up.

Sheet Pan Shrimp Scampi

Preheat oven to 400 degrees. Line a large rimmed baking pan with foil; spray with cooking spray and set aside. Pat shrimp dry with paper towels; set aside.

Whisk together shrimp scampi sauce, lemon juice, corn starch and crushed red pepper in a medium bowl. Add shrimp and zucchini; toss to coat. Place mixture, in a single layer, in prepared pan. Bake for 12 to 15 minutes or until shrimp reach 145 degrees.

Meanwhile, line a baking sheet with foil. Arrange Texas toasts on prepared baking sheet. Bake on separate rack in oven for 4 to 6 minutes or until golden brown, turning halfway through. Serve shrimp scampi on top of Texas toast.