Ingredients:

  • 1 pound large shrimp (peeled and deveined)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 6 tablespoons unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. In a mixing bowl, toss the peeled and deveined shrimp with olive oil, salt, pepper, lemon zest, and lemon juice. Ensure all shrimp are evenly coated.
  2. Preheat your oven to 400°F (200°C).
  3. In a small bowl, combine softened butter with minced garlic, parsley, basil (if using), and red pepper flakes. Mix well until fully combined.
  4. Cut four pieces of parchment paper or aluminum foil about twelve inches long. Fold each piece in half lengthwise; this will create a pouch for cooking.
  5. Open each folded parchment/foil piece and place an even layer of seasoned shrimp on one side of the fold. Spoon a generous amount of herb-infused garlic butter over the shrimp. Fold over the other side to cover and crimp or seal tightly at the edges to form pouches.
  6. Place all four pouches on a baking sheet. Bake in preheated oven for about twelve to fifteen minutes or until shrimp is pink and opaque.
  7. Carefully open each pouch as steam will escape; serve immediately while hot.