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- 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, finely minced - 1 tablespoon fresh lemon juice - 1 teaspoon fresh lemon zest - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes - Salt and freshly ground black pepper - 2 cups asparagus, trimmed and cut - 1 cup cherry tomatoes, halved - Fresh parsley for garnish - Lemon wedges for serving - 4 large pieces of aluminum foil To make this Garlic Butter Shrimp Scampi, gather all your ingredients. Start with large shrimp. They should be peeled and deveined for the best taste. The garlic adds a rich flavor, so use fresh cloves. You will need unsalted butter, which is perfect for cooking. The fresh lemon juice and zest bring a bright taste. Dried oregano adds a nice herb note. If you like spice, add red pepper flakes. You can't forget the veggies! Asparagus gives a nice crunch, and cherry tomatoes add sweetness. Don't skip the salt and black pepper; they enhance all the flavors. Fresh parsley will make your dish look nice. Lastly, lemon wedges will be great for serving. This list keeps things simple and delicious. You can find all these items at your local store. With these ingredients, you're on your way to a delightful meal! {{ingredient_image_2}} - Preheat your grill to medium-high heat or set your oven to 400°F. - In a small pan, melt 4 tablespoons of unsalted butter. - Add 4 cloves of finely minced garlic to the melted butter. - Sauté the garlic until it smells great and turns golden. - Mix in 1 tablespoon of fresh lemon juice and 1 teaspoon of lemon zest. - Add 1 teaspoon of dried oregano and 1 teaspoon of red pepper flakes. - Season with salt and black pepper to taste. - Take a piece of aluminum foil and lay it flat. - In the center, place half of the 2 cups of trimmed asparagus and half of the 1 cup of halved cherry tomatoes. - Layer half of the 1 lb of peeled and deveined shrimp on top. - Spoon half of the garlic butter mixture over the shrimp and veggies. - Fold the edges of the foil tightly to seal in steam and flavors. - Repeat this with the remaining ingredients to make a second pack. - Place both packs on the grill or in the oven. - Cook for about 15 to 20 minutes. - Check if the shrimp are pink and opaque, and if the veggies are tender. - Carefully open the pack, being careful of the hot steam. - Sprinkle fresh chopped parsley on top for color and flavor. Serve with lemon wedges. To get shrimp just right, cook them for 15-20 minutes. Look for a pink color and firm texture. Use a food thermometer if you wish. The internal temperature should reach 120°F for safety. You can tweak the flavor easily. Add more garlic for stronger taste. Fresh herbs like basil or parsley can lift your dish. A splash of white wine adds a nice touch, too. Just pour it into the garlic butter mix! Make sure to seal the foil packs well. Fold edges tightly to trap all the steam inside. This keeps your shrimp and veggies moist. To prevent sticking, spray a bit of cooking oil on the foil. This simple step makes cleanup easier and keeps food from sticking. Pro Tips Fresh Ingredients: Always opt for fresh shrimp and vegetables for the best flavor and texture in your dish. Mind the Garlic: Be cautious when sautéing garlic; it can burn quickly and turn bitter if cooked too long. Adjust the Heat: Feel free to adjust the amount of red pepper flakes according to your spice preference to suit your taste buds. Sealing the Pack: Make sure to seal the foil pack tightly to trap the steam, which helps cook the shrimp and vegetables evenly. {{image_4}} You can easily swap shrimp for other seafood. Try using scallops or fish fillets. Mixed seafood combinations work well too. Combine shrimp, scallops, and mussels for an ocean feast. Just make sure to adjust cooking times for different seafood. Each type cooks at its own pace. If you want a vegetarian dish, use tofu or extra veggies. Firm tofu holds up well and absorbs flavor. You can also use zucchini, bell peppers, or mushrooms. For the sauce, try using olive oil instead of butter. Add lemon juice, garlic, and herbs to keep the taste bright. You can cook these foil packs in the oven or on the grill. Both methods give tasty results. For the oven, set it to 400°F and bake for 15-20 minutes. If you use a grill, make sure it’s at medium-high heat. You can even adapt this for an Instant Pot. Use the steam function for about 5 minutes. Just remember to add a bit of water for steam. To keep your Garlic Butter Shrimp Scampi fresh, store leftovers in the fridge. Place them in an airtight container. They will stay good for up to three days. When you are ready to enjoy them again, reheat in the microwave. Heat on medium power for 1-2 minutes, stirring halfway through. You can also reheat in a skillet over low heat. This will help keep the shrimp tender. If you want to save your foil packs for later, freezing is a great option. Wrap each foil pack tightly in plastic wrap first. Then, place them in a freezer-safe bag. They can last for up to three months in the freezer. When you’re ready to eat, remove the pack from the freezer. Thaw in the fridge overnight for best results. To reheat, cook in the oven at 400°F (200°C) for 20-25 minutes. This will warm everything through while keeping it moist and tasty. You can enjoy Garlic Butter Shrimp Scampi with several tasty sides. Here are some great options: - Garlic bread for a buttery, crusty bite. - Steamed rice to soak up the rich garlic butter. - A fresh green salad for a crisp contrast. - Pasta, like linguine, for a classic pairing. - Roasted vegetables to add more healthy color. These sides will enhance the meal and create a well-rounded plate. Yes, you can prep this dish ahead of time. Here are some tips for meal prep: - Mix the garlic butter and veggies the day before. - Store them in the fridge in an airtight container. - You can also clean and devein the shrimp in advance. - Assemble the foil packs and refrigerate until you are ready to cook. - Just remember to cook them within 24 hours for the best taste. This way, you can save time on busy days. Yes, this recipe can easily be made gluten-free. Consider these substitutions: - Use gluten-free pasta if serving it as a side. - Ensure the red pepper flakes are gluten-free. - All the other ingredients listed are naturally gluten-free. With these small swaps, you can enjoy this delicious dish without worry. This blog covered a simple recipe for garlic butter shrimp scampi, focusing on ingredients, steps, tips, and storage. You learned how to make delicious foil packs with shrimp, asparagus, and tomatoes. I shared variations for seafood, vegetarian options, and cooking methods. Remember, cooking should be fun and flexible. Experiment with flavors and make it your own! Enjoy your meal and impress your friends and family with this easy dish.

Garlic Butter Shrimp Scampi Foil Packs

A delicious and easy-to-make shrimp scampi dish cooked in foil packs with garlic butter, asparagus, and cherry tomatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • to taste salt and freshly ground black pepper
  • 2 cups asparagus, trimmed and cut into 2-inch pieces
  • 1 cup cherry tomatoes, halved
  • for garnish fresh parsley, chopped
  • for serving lemon wedges
  • 4 large pieces aluminum foil

Instructions
 

  • Begin by preheating your grill to a medium-high temperature or, alternatively, preheat your oven to 400°F (200°C).
  • In a small saucepan over medium heat, melt the unsalted butter. Once melted, add the finely minced garlic and sauté until it becomes fragrant and golden, about 1-2 minutes. Take care to avoid burning the garlic.
  • Remove the saucepan from the heat source, and mix in the fresh lemon juice, lemon zest, dried oregano, red pepper flakes, and season with salt and freshly ground black pepper to your liking.
  • Lay one piece of aluminum foil flat on your work surface. In the center, create a bed using half of the trimmed asparagus and half of the halved cherry tomatoes.
  • Layer half of the peeled and deveined shrimp on top of the vegetable mix, ensuring an even spread, then spoon half of the garlic butter mixture generously over the shrimp and veggies.
  • Carefully fold the edges of the aluminum foil inward, sealing the pack tightly to trap in all the steam and flavors. Repeat this process with the remaining ingredients to create a second foil pack.
  • Place both foil packs on the preheated grill or in the oven. Allow them to cook for approximately 15-20 minutes, or until the shrimp are pink and opaque, and the vegetables are tender yet crisp.
  • Once cooked, carefully open the foil pack—taking caution with the escaping steam. Sprinkle fresh chopped parsley over the dish for a burst of color and flavor. Serve immediately with lemon wedges on the side for squeezing over the top.

Notes

Adjust red pepper flakes based on your spice tolerance.
Keyword asparagus, foil packs, garlic butter, scampi, shrimp