(Take two on this post…I got it all done Sunday night, scheduled it for Monday morning and when I woke up it was nowhere to be found. Virus! Needless to say, very frustrating! Big EZ got me up and running again this morning, so here we go again. Anyone else ever had that happen?)
Seems like I have been on a Pioneer Woman recipe kick lately and this one was too good not to share. It’s called Shrimp Pasta in a Foil Package and it was delicious. The sauce was tasty and the shrimp were very tender. I pretty much halved the recipe (except for using 2 cans of diced tomatoes, and 13.5 ounces of Dreamfield’s pasta) and it still made 6-8 servings!
Shrimp Pasta in a Foil Package
1/2 cup olive oil4 cloves garlic, minced3 whole 14.5 ounce cans diced tomatoes1/2 cup white wine2 pounds jumbo shrimp, peeled and deveinedSalt and pepper, to tasteFresh parsley, minced ( I used dried)1 pound linguine, uncooked Red pepper flakes, to taste
Cook pasta for half the recommended time (it should be somewhat firm), and drain. 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. Get some good crusty rolls and wrap them in foil as well. Bake both packets at 350 degrees for 15 minutes. Drizzle a tiny bit of olive oil on top of pasta when opened (I didn’t find this necessary). Unwrap your warm rolls, serve with a tossed salad, and enjoy!