My latest discovery is that good things come in foil packages. Now, good things also come in small packages. As you know, tiny blue packages or velvet packages are particularly delightful. But I am talking about dinner wrapped in foil for you and your family to dive into. The only thing that resembles bling is the shiny aluminum foil.
Besides sparkly gifts, I also happen to love shrimp, pasta, and easy dinners. This dish from Pioneer Woman satisfies all three of those loves for me in one meal. I thought it best to share this recipe with you, in the event you haven’t had the pleasure of enjoying pasta and shrimp in foil. It was my first time and we found Shrimp Pasta in a Foil Package to be simple and delicious.
My husband took one look and expressed his thoughts of concern that dinner wasn’t going to be all that great on this particular evening. (He was alarmed because there was not an ounce of red meat or a potato in sight.) However, after he was able to obtain some of the pasta and shrimp drenched with the sauce at the bottom of the foil package, I witnessed an incredible transformation. He actually liked it. How do I know? He helped himself to more than one plateful. And he told me so. I loved this meal. And also may have indulged in more than one helping.
The time involved was short and sweet. Plus, cooking with a glass of wine in one hand certainly makes dinner preparation an enjoyable venture. It took about 20 minutes to put together and another 15 minutes to finish in the oven. My freezer happened to contain only one pound of shrimp so I cut everything in half (except the wine!) and used 28 ounce can of tomatoes which I know is two-thirds and not half. What can I say? I like tomatoes. And wine.
- ½ cups Olive Oil
- 4 cloves Garlic, Minced
- 3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes
- ½ cups White Wine
- 2 pounds Jumbo Or Large Shrimp, Peeled And Deveined
- Salt And Pepper, to taste
- Fresh Parsley, Minced
- 1 pound Linguine, Uncooked
- Red Pepper Flakes, to taste
Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.
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.
Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.
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.
Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.
Open the foil parcel right before serving. Drizzle a tiny bit of olive oil over the top. Squeeze on lemon juice, if desired.