Shrimp Scampi En Papillote

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  0.8 lbs Shrimp
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  0.5 lbs Asparagus
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  1 Tomato, Cherry(9g)
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 cup Wine, White, Dry
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  2 tsp Lemon Juice, Fresh
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  0.8 tsp ¾ Teaspoon Sea Salt, Plus More For Serving
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  0.5 tsp Brown sugar
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  0.3 tsp Red pepper flakes
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  0.5 tsp Garlic powder
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  1 Lemon(108g)
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  4 Garlic(16g)
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  2 tbsp Unsalted Butter
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  Pasta, Egg Noodles, With Butter
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  Parsley, Fresh

Instructions

1. 1Preheat the oven to 400°F. In a small bowl, whisk together the extra virgin olive oil, dry white wine, lemon juice, sea salt, brown sugar, crushed red pepper flakes, and garlic powder to make the sauce.
2. 2Tear off 4 large sheets of parchment paper (about 15 inches each). Fold each sheet in half, then open flat. Distribute the trimmed asparagus pieces across the center of each sheet, then pile the halved cherry tomatoes on top.
3. 3Divide the shrimp evenly among the four packets, arranging them over the vegetables in a single layer. Scatter the thinly sliced garlic cloves over each portion and lay 2 lemon slices on top.
4. 4Spoon the sauce evenly over each packet, then add ½ tablespoon of butter to each. Fold the parchment over the filling and crimp the edges tightly to seal each packet, leaving room inside for steam to circulate.
5. 5Place the packets on a baking sheet and bake at 400°F for 12–14 minutes, until the packets are puffed and the shrimp inside are pink, opaque, and firm — carefully open one packet to check doneness after 12 minutes.
6. 6Remove from the oven and let the packets rest for 2 minutes before opening. Open carefully away from you to avoid the burst of steam.
7. 7Divide the shrimp, vegetables, and all pan juices evenly into 4 meal-prep containers. Top each portion with a sprinkle of Italian parsley and an extra pinch of sea salt. If serving with cooked butter noodles, add them to each container now.
8. 8Allow to cool before sealing containers. Refrigerate for up to 3 days.