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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
It's so fun to open up this foil packet at your dinner table. Plus, cleanup's a breeze!
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Ingredients
Salt, to taste
- 1 lb.
linguine or fettuccine
- 3 Tbsp.
salted butter
- 3 Tbsp.
olive oil
- 1 1/2 lb.
large shrimp, peeled, deveined, rinsed and patted dry
- 4
garlic cloves, minced
- 1/2 cup
dry white wine
- 3
14.5-ounce cans diced tomatoes
Black pepper, to taste
- 1/4 tsp.
red pepper flakes
- 1/2 cup
heavy cream, warmed
Basil and parsley leaves, torn
- 1/3 cup
grated parmesan cheese
Directions
- Step 1Bring a large pot of salted water to a boil. Add the pasta and cook about 2 minutes less than the time for al dente on the package. Drain.
- Step 2Meanwhile, preheat the oven to 350 ̊. Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half the shrimp, season with salt and cook until they’re nicely browned and opaque, 1 1/2 to 2 minutes, turning once. Remove them to a plate and set aside. Repeat with more butter and oil, the remaining shrimp and some salt.
- Step 3Reduce the heat to medium. Add the remaining 1 tablespoon each butter and olive oil to the skillet. Throw in the garlic and stir to prevent it from burning, then stir in the wine. Let the liquid reduce a couple of minutes. Stir the tomatoes with their juices, 3/4 teaspoon salt, black pepper to taste and the red pepper flakes into the sauce. Simmer for about 7 minutes.
- Step 4Grab 2 large sheets of heavy-duty foil and overlap them by about 8 inches on a rimmed baking sheet. Pour the drained pasta onto the foil. Spoon the tomato sauce and sautéed shrimp on top, making sure you include all the juices.
- Step 5Tightly wrap the foil into a packet, rolling up the sides so it won’t leak. Bake for 15 minutes.
- Step 6Open the foil pack right before serving, drizzle with the warm heavy cream and sprinkle with the basil, parsley and cheese. Be sure to get some of the sauce with each serving. It’s heavenly!
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