Description
Discover the simplicity of Shrimp Pasta In Foil Packet! Learn to create a flavorful, mess-free dish that’s perfect for busy weeknights or effortless entertaining.
Ingredients
- 1/2 c. Olive Oil
- 4 cloves Garlic, Minced
- 3 whole (14 1/2 Oz (411 g). Size) Diced (or Whole) Tomatoes
- 1/2 c. White Grape Juice
- 2 lb (907 g). Jumbo Or Large Shrimp, Peeled And Deveined
- Salt And Pepper, to taste
- Fresh Parsley, Minced
- 1 lb (454 g). Linguine, Uncooked
- Red Pepper Flakes, to taste
Instructions
- Boil the linguine for half of the suggested time, ensuring it remains quite al dente.
- In a large pan, warm up the olive oil over medium heat.
- Add the minced garlic and cook briefly until fragrant.
- Introduce the diced tomatoes and white grape juice, mixing well.
- Season with salt and pepper, then let this combination simmer for ten minutes.
- While that simmers, prepare a large sheet of sturdy aluminum foil, ensuring it can encompass the full pasta dish.
- Place the shrimp on top of the tomato mixture.
- Add the drained linguine over the shrimp, and then transfer everything onto the foil.
- Securely enclose the contents in the foil to form a packet.
- Bake at 350 degrees for 15 minutes.
- Once done, take it out of the oven and keep it warm until it’s ready to be served.
- Open the foil packet just before serving, adding a splash of olive oil on top.
- Optionally, add a squeeze of lemon juice for extra flavor.
Notes
- Monitor the minced garlic closely while sautéing to avoid burning, which can cause bitterness.
- Incorporate the canned tomato juice with the white grape juice for a more flavorful sauce.
- Lightly season the shrimp with salt and pepper, as flavors will enhance during baking.
