Shrimp Scampi En Papillote

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  Shrimp(340g)
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  Asparagus(227g)
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  Tomato, Cherry
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  Olive oil(30g)

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

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  Wine, White, Dry(60g)
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  Lemon Juice, Fresh(10g)
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  ¾ Teaspoon Sea Salt, Plus More For Serving
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  Brown sugar(3g)
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  Red pepper flakes(1g)
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  Garlic powder(3g)
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  Lemon(672g)
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  Garlic
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  Unsalted Butter(30g)
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  Pasta, Egg Noodles, With Butter
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  Parsley, Fresh

Instructions

1. 1Mince the fresh garlic and slice the lemon into thin rounds. Pat the shrimp dry with paper towels and season with garlic powder and red pepper flakes.
2. 2Heat the olive oil and butter in a large skillet over medium-high heat for 1–2 minutes until the butter is foaming, then add the minced garlic and cook for 30 seconds until fragrant.
3. 3Add the shrimp to the skillet and cook for 2–3 minutes per side over medium-high heat until they turn opaque and firm, with an internal temperature reaching 145°F.
4. 4Add the white wine, lemon juice, and brown sugar to the skillet, stirring to combine. Add the asparagus and cherry tomatoes, then cook for 3–4 minutes over medium-high heat until the asparagus is tender-crisp and the tomatoes begin to soften.
5. 5Toss the cooked butter noodles into the skillet with the shrimp and vegetables, stirring gently to combine all ingredients over medium heat for 1–2 minutes.
6. 6Divide the shrimp scampi and noodles evenly into 4 airtight containers while hot, distributing the sauce and vegetables equally among portions.
7. 7Top each container with fresh lemon slices and a sprinkle of chopped fresh parsley before sealing.
8. 8Allow to cool to room temperature before refrigerating for up to 3 days.