This quickie is so easy, and requires almost zero prep and cleanup. Divide the butter, slice up the lemon, remove the shrimp from the freezer, and you’re good to go. You can serve the shrimp over anything you want, but I prefer angel hair pasta or zucchini noodles because they’re both ready to eat in five minutes or less. Each foil pack serves two. You can prepare a bunch of them, fold them up and then keep them in the freezer for up to two months. Go grab some foil and start cooking!
20 Minute Shrimp Scampi
Cook Time 20 minutes
Total Time 20 minutes
Servings 4
Ingredients
- 1 pound frozen uncooked large peeled and cleaned shrimp (21 to 25 count)
- 4 tablespoons unsalted butter divided into 4 pieces
- 1 lemon sliced
- 2 tablespoons minced garlic divided
- Freshly ground black pepper
- 1/3 cup dry white wine
- 1 pound dry angel hair pasta or 3 cups zucchini noodles
- 1/2 cup coarsely chopped fresh Italian parsley leaves optional
- 1 teaspoon kosher salt plus more as needed
Instructions
To Prepare the Shrimp Packets:
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Preheat the oven to 475°F.
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Tear 4 (16-inch-long) sheets of aluminum foil. Stack the first two sheets on top of each other, and do the same with the other two sheets. Divide the frozen shrimp evenly into the two foil packs, leaving space on the sides and the top.
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Place 2 pieces of butter on top of each pile of shrimp. Divide the lemon slices and garlic over the two packs, and sprinkle with salt and pepper. Fold over the sides of the foil and then the top and bottom to completely cover the shrimp.
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Place the packets seam-side up and side-by-side on a rimmed baking sheet. Open up them up just enough to pour in the divided 1/3 cup of white wine and then close them again.
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Cook shrimp for 20 minutes, or until they are completely cooked through.
To Prepare the Angel Hair or Zucchini Noodles:
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To cook angel hair: Bring a large pot of heavily salted water to a boil over medium-high heat. Add the pasta to the boiling water and cook until al dente, about 2 minutes. Reserve 1 cup of the pasta water, then drain the pasta and return it to the pot.
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To cook zucchini noodles: Place a large skillet over medium heat and drizzle with 2 teaspoons of olive oil. Add the 3 cups of zucchini noodles and cook for around 3 minutes or until heated through.
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Carefully open the shrimp packets, and add the entire contents to the pasta or zucchini. Add 1/2 cup of the pasta water (if applicable), parsley, and 1 teaspoon of salt; season with pepper; and toss until combined.
To Freeze For Later:
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Complete the first two recipe steps, leaving out the white wine drizzle until you're ready to cook.
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Stack the packets on top of each other and slide them into a gallon freezer bag. Remove all air from the bag and seal. Freeze for up to 2 months.
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When ready to cook, complete remaining steps above.
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- The boy enjoyed it. As you can see, he is allergic to forks.
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- N loved it! Shrimp is one of her favorites.
Check back later this week for more quick, tasty dinner recipes! Happy eating!
♥ Erin
