Simple Recipes for Every Day
Shrimp Scampi En Papillote
- Serves: 4
- Prep Time: 15 min
- Cook Time: 18 min
Ingredients
- 3/4 pounds large or extra-large shrimp, deveined, shelled tails left on, about 20 total
- ½ pound thin asparagus, ends trimmed and cut in half
- ½ pint cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1/4 cup dry white wine or chicken stock
- 2 teaspoons freshly squeezed lemon juice
- ¾ teaspoon sea salt, plus more for serving
- ½ teaspoon brown sugar
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon garlic powder
- 1 large lemon, thinly sliced, about 8 slices
- 4 garlic cloves very thinly sliced
- 2 tablespoons butter
- cooked butter noodles, for serving, optional
- Italian parsley, for serving
Method
1. Preheat the oven 375°F with a rack in the center position. Cut parchment paper into four 15 x 10-inch ovals. Fold in half crosswise.
2. In a large bowl add the shrimp, asparagus, tomatoes, olive oil, wine or chicken stock, lemon juice, ¼ teaspoon salt, brown sugar, red pepper flakes and garlic powder, toss to combine.
3. Unfold the parchment sheets. Pleace 2 lemon slices, on one half of each parchment sheet, evenly dispersed the shrimp mixture over the lemon slices. Sprinkle each with equal amounts of the garlic cloves and top with ½ tablespoon of butter each. Sprinkle the remaining ½ teaspoon salt equally over the 4 servings.
4. Close the parchment by refolding it over the prepared shrimp and carefully roll the edges toward the center to seal. Arrange the pouches on a rimmed sheet pan. Bake for 18 minutes.
5. Transfer the pouches to individual plates. Using a fork, unroll the edges of the parchment, then carefully open the pouches to release the steam and expose the contents.
6. Serve the shrimp and liquid over butter noodles if desired.