Creamy Tuscan Shrimp Foil Packets (Printable Version)
Succulent shrimp and tomatoes in a garlic-Parmesan cream sauce, conveniently prepared in foil packets for maximum flavor.
# What You'll Need:
→ Main Ingredients
01 -
1 lb shrimp, peeled and deveined
02 -
1 cup cherry tomatoes, halved
→ Sauce
03 -
4 tbsp unsalted butter, melted
04 -
3 cloves garlic, minced
05 -
1 tsp Italian seasoning
06 -
Kosher salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
Pinch of crushed red pepper flakes (optional)
09 -
¼ cup heavy cream
10 -
¼ cup freshly grated Parmesan cheese
→ Garnish
11 -
Fresh basil, thinly sliced
12 -
Additional Parmesan cheese
# Steps To Follow:
01 -
Preheat oven to 400°F (200°C) or prepare a medium-high grill. Cut 2 large pieces of heavy-duty aluminum foil (approximately 12x16 inches each). Spray lightly with cooking spray or brush with butter.
02 -
In a small bowl, combine melted butter, minced garlic, Italian seasoning, crushed red pepper flakes (if using), heavy cream, and grated Parmesan cheese. Season generously with salt and pepper to taste.
03 -
Divide shrimp and cherry tomatoes evenly between the foil sheets. Drizzle the creamy sauce over each portion. Fold the foil over and crimp edges tightly to seal into packets.
04 -
For oven method: Bake packets for 15–18 minutes, until shrimp is pink and cooked through. For grill method: Place foil packets on grill, cover, and cook for 10–12 minutes.
05 -
Carefully open foil packets (beware of steam). Spoon extra sauce over shrimp. Garnish with fresh basil and a sprinkle of Parmesan.
# Notes and Tips:
01 -
Add baby spinach or sun-dried tomatoes for extra Tuscan flair.
02 -
Serve over rice, pasta, or crusty bread to soak up the creamy sauce.
03 -
Don't overcook the shrimp — remove as soon as they're opaque and curled.