I have made this recipe a few times now and it NEVER disappoints! The flavors are incredible and it tastes like you ordered it from a gourmet restaurant! Serve it over rice, pasta, spaghetti squash or as is with a side of crusty bread to soak up the juice!
Estimated time to make: 30-35 mins
- 1.5 lbs raw shrimp, shells removed and deveined
- 1/4 cup olive oil
- 4 garlic cloves, minced
- zest of 1 lemon
- juice of 1 lemon
- 1 tbsp dijon mustard
- 3 tbsp chopped fresh parsley
- 3 tbsp chopped from basil
- 1 pint cherry tomatoes, halved
- 2 tbsp unsalted butter, cut into 1/2 tbsp pieces (feel free to leave this out if you are avoiding dairy)
- Parchment paper to make packets
Preheat oven to 425 degrees.
Place peeled shrimp in a large ziploc bag with olive oil, garlic, lemon zest and juice, dijon, parsley, basil and tomatoes. Shake well to mix. Set aside for 10 minutes.
Rip 4 pieces of parchment paper into about 12 inch lengths.
Use tongs to evenly distribute shrimp and tomatoes onto the 4 pieces. Place 1/2 tbsp butter on the top of each pile and pour 1-2 tbsp of marinade over top.
Fold up the side of the parchment paper and then roll down both ends to neatly seal them up. Place on a baking sheet or in a glass baking dish. Place in the oven and cook for 20 minutes. Remove and carefully open packets, making sure not to burn yourself on any escaping steam.
Pour package contents over rice, pasta, spaghetti squash or in a bowl and serve!
Recipe by Diethood