Baked and Buttered Bay Shrimp over Pasta

October  6, 2014
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. —Caroline Wright

  • Serves 4
  • 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
In This Recipe
  1. 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.
  2. 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.

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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.