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Author Notes: Keeping the ingredient list short but full of intention means that every flavor works in unison, with little waste. Waste, like shrimp shells, is a matter of perspective -- and this recipe proves that big flavor can come in simple packages. —CarolineWright
- 2 pounds large, shell-on shrimp
- 3 tablespoons salted butter, cut into cubes
- 3 fresh or dried bay leaves
- 1/2 teaspoon red pepper flakes
- 1 lemon, thinly sliced
- Kosher salt
- 8 ounces cappellini pasta
- Preheat oven to 425° F. On a large piece of parchment, pile the shrimp, butter, bay leaves, pepper, and lemon; toss everything with salt to taste. Crimp and fold the parchment paper around shrimp to form a packet. Bake until the shrimp are opaque, about 15 minutes. Meanwhile, cook the pasta according to package directions.
- Peel the shrimp and discard shells. Divide the pasta among serving bowls, and top with shrimp. Before serving, spoon the bay butter that has collected in the parchment packets over the pasta.
- This recipe is a Community Pick!