Shrimp Pasta

No surprise here: another pasta dish in this household. This recipe was found on the Pioneer Woman blog titled Shrimp Pasta in a Foil Package. She's quite the cook and quite the character so I've really enjoyed following her and trying a recipe every now and then. If you remember Hoppin' Johns and roasted pumpkin puree came to you via the Pioneer Woman. Her posts are very detailed and she has pictures at every step so follow the link at the top if you'd like to see her post. Patrick and I found that putting it in the foil packet didn't really add to the dish. We would've preferred to just let the sauce simmer a little longer in the pan then serve over the pasta. Also we can't wait for fresh herbs to add basil to this! Otherwise here is shrimp pasta:

Shrimp Pasta in a Foil Package from The Pioneer Woman
1/2 cup Olive Oil
4 cloves Garlic, Minced
3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes
1/2 cup White Wine
2 pounds Jumbo Or Large Shrimp, Peeled And Deveined (we thawed frozen shrimp)
Salt And Pepper, to taste
Fresh Parsley, Minced
1 pound Linguine, Uncooked
Red Pepper Flakes, to taste

Preparation Instructions
1. Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.
2. In a large skillet or pot, heat olive oil over medium heat. Add garlic and saute for a minute. Dump in the tomatoes and wine. Stir the mixture together, season with salt and pepper, and allow to cook for ten minutes.

3. Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.
4. Throw the shrimp on the top of the pasta sauce. Throw the drained pasta over the top, then pour the whole dish onto the foil. Tightly wrap the foil into a parcel.
5. Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.
6. Open the foil parcel right before serving. Drizzle a tiny bit of olive oil over the top. Squeeze on lemon juice, if desired.

No comments:

Post a Comment