Saturday, February 20, 2010

shrimp. pasta. foil.

Last night I tried this The Pioneer Woman Cooks recipe (via Kayla): Shrimp Pasta in a Foil Package. It contains many of my favorite ingredients and is just about as simple as simple can be. On a 5-point scale, I give it a solid 3.5. Is it worthy of a lazy evening, along with a glass of white wine? Absolutely. Guest-worthy? That's your call. Anyway ... give it a try. The great thing is: It's so basic, you can fancy it up to your own liking.

Shrimp Pasta in a Foil Package

  • ½ cups Olive Oil [I only used 1/4 cup]
  • 4 cloves Garlic, Minced [I doubled this]
  • 3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes [I only used 2 cans]
  • ½ cups White Wine
  • 2 pounds Jumbo Or Large Shrimp, Peeled And Deveined [I used frozen, but would pull the tails, next time!]
  • Salt And Pepper, to taste
  • Fresh Parsley, Minced
  • 1 pound Linguine, Uncooked [I used thin spaghetti]
  • Red Pepper Flakes, to taste
Preparation Instructions

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 [along with parsley] 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 [and additional parsley], if desired [I desired].

It was good; but it needed more seasoning (I added additional red pepper flakes). I also would never prepare it again with the tails on the shrimp. I understand that the tails tend to provide a punch of flavor; but it was annoying to constantly pull them off. Also--though the recipe doesn't call for it--Parmigiano Reggiano is a must.

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