Lemon Garlic Butter Shrimp and Asparagus Packets

Name: Lemon Garlic Butter Shrimp and Asparagus Packets
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8
Ingredients: 1 medium lemon; 4 cloves garlic, minced; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1½ pounds large peeled and deveined raw shrimp; 1 cup dried orzo pasta; 1 bunch fresh asparagus, trimmed (about 1 pound); 6 tablespoons unsalted butter; 3 tbsp Fresh parsley leaves, coarsely chopped, for garnish

Recipe GLPR1aaea1531e4f24

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Main Course

27 min

215 cal

Servings: 8

Oven

SNAP eligible

Succulent shrimp and fresh asparagus infused with bright lemon and garlic, cooked together in foil packets with butter. Served alongside fluffy orzo pasta, this elegant main course is ready in under 30 minutes and brings Italian-inspired flavors to the table with minimal effort.

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Ingredients

1 medium lemon

4 cloves garlic, minced

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1½ pounds large peeled and deveined raw shrimp

1 cup dried orzo pasta

1 bunch fresh asparagus, trimmed (about 1 pound)

6 tablespoons unsalted butter

3 tbsp Fresh parsley leaves, coarsely chopped, for garnish

Directions

Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente, then drain and set aside.
While the pasta cooks, preheat your oven to 400°F. Cut four large sheets of parchment paper or aluminum foil (about 12 x 16 inches each).
Zest the lemon and set the zest aside. Cut the lemon in half and juice it, reserving the juice. Mince the garlic cloves.
Rinse the asparagus and trim the woody bottom ends by about 1 to 2 inches. Pat the shrimp dry with paper towels.
Divide the shrimp evenly among the four foil or parchment sheets, placing them slightly off-center. Season the shrimp on both sides with kosher salt and black pepper.
Divide the trimmed asparagus into four equal portions and arrange alongside the shrimp on each sheet. Sprinkle the minced garlic over the shrimp and asparagus.
Cut the butter into four equal portions. Place one portion on top of the shrimp on each sheet. Drizzle each packet with an equal share of the lemon juice.
Fold the foil or parchment over to form a seal, crimping the edges tightly. Place the sealed packets on a large baking sheet.
Bake the packets for 10 to 12 minutes, until the shrimp are opaque and cooked through (reaching an internal temperature of 145°F when checked with an instant-read thermometer).
Carefully open the hot packets (watch for steam) and divide the cooked shrimp and asparagus among serving bowls or plates. Pour the buttery pan juices over the shrimp and vegetables.
Serve the shrimp and asparagus alongside or over the cooked orzo. Garnish each serving with a sprinkle of lemon zest and fresh chopped parsley.

Comments

Grocery List Plus Editorial Staff4.75

This is a weeknight closer for a Charlotte pantry—shrimp and asparagus land regularly at Coastal area chains and Walmart, and all other ingredients are staples at Harris Teeter or Food Lion. The stated 27 minutes is honest; five minutes to prep packets, twelve minutes to boil orzo, ten minutes to steam. At roughly $3.50 to $4.00 per serving for eight, the shrimp drives the cost but remains reasonable year-round. These foil packets reheat cleanly for a next-day lunch and require zero attention once the oven does the work, making them reliable for hungry kids or tired evenings. The only caveat is quality: frozen shrimp from ALDI or Walmart will work, but thaw carefully or the packet will shed water into the butter.