Shrimp Scampi Foil Packets Recipes

SHRIMP SCAMPI FOIL PACKETS

Steps:

• Preheat a gas or charcoal grill over high heat. In a large bowl, combine shrimp, butter, wine, garlic, rosemary, thyme, lemon juice, lemon zest and red pepper flakes; season with salt and pepper, to taste. Cut four sheets of foil, about 12-inches long. Divide shrimp mixture into 4 equal portions and add to the center of each foil in a single layer. Fold up all 4 sides of each foil packet over the shrimp, covering completely and sealing the packets closed. Place foil packets on the grill and cook until just cooked through, about 10-12 minutes. Serve immediately, garnished with parsley, if desired.

FOIL-PACKET SHRIMP SCAMPI WITH ARUGULA

Steps:

• Preheat a grill to medium. Lay out four 20-inch sheets of heavy-duty foil on a work surface. Bring 6 cups salted water to a boil in a large deep skillet.
• Add the linguine to the boiling water and cook, stirring occasionally, until pliable but not cooked through, about 5 minutes. Transfer to a large bowl using tongs, add 1 tablespoon olive oil and toss well. Add 1/2 cup of the cooking water and toss well (reserve the remaining cooking water). Add the shrimp, garlic, lemon zest, oregano, red pepper flakes and the remaining 1 tablespoon olive oil; season with salt and toss.
• Divide the pasta mixture among the foil sheets. Drizzle evenly with the wine and 1/2 cup more pasta cooking water total. Top each with 1 tablespoon butter. Bring the two short ends of the foil together and fold twice; fold in the sides to seal, leaving a little room for steam to circulate.
• Grill the packets seam-side up until puffed and the shrimp and pasta are fully cooked, 10 to 12 minutes.
• Carefully open the packets and add the arugula; toss to wilt slightly. Sprinkle with the parmesan and serve with lemon wedges.

HERBED SHRIMP SCAMPI IN A POUCH

Steps:

• Preheat grill for medium heat.
• Melt butter in a large skillet over medium heat; cook and stir garlic, rosemary, and basil in the hot butter until garlic is fragrant and beginning to brown, about 5 minutes. Stir lemon juice, white wine, salt, and black pepper into butter and garlic.
• Arrange about 6 shrimp onto each square of aluminum foil and drizzle the butter and herb mixture over shrimp. Gather up the corners of the foil squares and twist the tops to form tight packets.
• Grill the packets on the preheated grill until shrimp are opaque and pink, 10 to 12 minutes.