Baked Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce

Servings: 2 - 4 (depending on how much shrimp you want - if wanting leftovers then double the recipe)
Time: 30 minutes

INGREDIENTS:

1 lb medium raw shrimp peeled and deveined
2 tbsp butter
1 tbsp minced garlic (or 3 cloves)
1 tsp Italian seasoning
¼ tsp onion powder
2 tbsp vegetable or chicken stock
Salt & pepper to taste
¼ tsp paprika
Red chili flakes (optional)
Juice of ½ lemon
1 bundle of asparagus ends trimmed
1 box PastaRoni

INSTRUCTIONS:

Preheat the oven to 425 degrees. Cut 2 sheets of aluminum foil 14” by 12” and lay each piece separately on the countertop.
In a small bowl, combine italian seasoning, onion powder, salt & pepper, and paprika.
In a shallow plate, add shrimp and cover with the spice mix. Divide shrimp onto the aluminum foil near the center then place cut asparagus on one side of the shrimp.
Add garlic over the asparagus and shrimp and then cover with lemon juice, red chili flakes (optional) and salt & pepper. Cut butter and divide pieces evenly among the shrimp foil packets, layering over the shrimp and asparagus.
Add a tbsp of stock in each foil packet and close packets with a little extra space inside for heat to circulate.
Transfer the packets to a baking sheet and bake shrimp foil packets for about 15 minutes or until shrimp has cooked through.
While shrimp and asparagus are cooking, prepare noodles according to packaging.
Carefully unwrap packets once completed and serve alongside noodles.

TIDBITS:

I had to cook my packets for like 20 minutes… but I didn’t cut my foil sheets big enough and the packets didn’t fully close lol. Do what I say not what I do.