diff --git a/dinner/readme.md b/dinner/readme.md
index 321bb8e..c88152c 100644
--- a/dinner/readme.md
+++ b/dinner/readme.md
@@ -1,21 +1,27 @@
 # Replace with recipe name
+Shrimp Scampi En Papillote
 
 ## Servings: 
+4
 
 ## Time to prepare: 
+60 min
 
 ## Ingredients:
-
+3/4 pounds large or extra-large shrimp, deveined, shelled tails left on, about 20 total ½ pound asparagus, ends trimmed and cut in half ½ pint cherry tomatoes, halved 2 tablespoons extra virgin olive oil 1/4 cup dry white wine or chicken stock 2 teaspoons freshly squeezed lemon juice ¾ teaspoon sea salt, plus more for serving ½ teaspoon brown sugar ¼ teaspoon crushed red pepper flakes ½ teaspoon garlic powder 1 large lemon, thinly sliced, about 8 slices 4 garlic cloves thinly sliced 2 tablespoons butter cooked butter noodles, for serving, optional Italian parsley, for serving
 
 ## Equipment needed:
-
+Pan
 
 ## Steps for preparation:
-
-
+1.	Preheat the oven 375°F with a rack in the center position. Cut parchment paper into four 15 x 10-inch ovals. Fold in half crosswise.
+2.	In a large bowl add the shrimp, asparagus, tomatoes, olive oil, wine or chicken stock, lemon juice, ¼ teaspoon salt, brown sugar, red pepper flakes and garlic powder, toss to combine.
+3.	Unfold the parchment sheets. Pleace 2 lemon slices, on one half of each parchment sheet, evenly dispersed the shrimp mixture over the lemon slices. Sprinkle each with equal amounts of the garlic cloves and top with ½ tablespoon of butter each. Sprinkle the remaining ½ teaspoon salt equally over the 4 servings.
+4.	Close the parchment by refolding it over the prepared shrimp and carefully roll the edges toward the center to seal. Arrange the pouches on a rimmed sheet pan. Bake for 18 minutes.
+5.	Transfer the pouches to individual plates. Using a fork, unroll the edges of the parchment, then carefully open the pouches to release the steam and expose the contents.
+6.	Serve the shrimp and liquid over butter noodles if desired.
 
 ### Notes:
-
-
+Calories:217
 
 ### Codemates #