Here is a really good recipe for pasta with shrimp, and its a great change-up from your regular pasta recipe. It can all be prepped, cooked and on the table in under an hour, so it makes for a perfect weeknight meal. It all goes right into a foil packet and right in the oven.
I love to use shrimp in this recipe but you can use whatever seafood you have on hand, such as scallops, mussels, crawfish or even lobster, if you’re in the mood for it.
- 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 will still be very firm.
- In a large skillet, 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 about ten minutes.
- Meanwhile, prepare a large pouch 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 pouch.
- 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.
Source – adapted from thepioneerwoman.com