I was drawn to the beautiful pictures of this Shrimp Pasta in Foil Package on the Pioneer Woman's website and the promise that "because it's baked all wrapped up - all the juices and aroma stay in there…it’s so utterly delightful."
The pasta sauce infused with white wine and the aroma of the coriander really makes this baked pasta dish flavourful and aromatic. Keeping it wrapped really preserves the flavours of the sauce and keeps it moist. It's great if you have guests coming - they are sure to be impressed with this pasta dish.
Recipe adapted from The Pioneer Woman
- 2 tbsp Olive Oil
- 2 cloves Garlic, Minced
- 2 whole 14.5 Ounce (411 g) Cans Diced (or Whole) Tomatoes
- 1/2 cup White Wine
- 500 g Jumbo Or Large Shrimp, Peeled And Deveined
- Salt And Pepper, to taste
- Fresh Parsley, Minced
- 180 g Linguine, Uncooked
- Red Pepper Flakes, to taste (optional)
- A handful of asparagus, chopped up
- 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, asparagus 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. Top with half the parsley. Tightly wrap the foil into a parcel.
- Bake at 350 degrees F (175 degrees C) for 15-20 minutes. Remove from oven and keep warm until serving.
- Open the foil parcel right before serving. Top with remaining parsley and stir through the red pepper flakes (if desired). Drizzle a tiny bit of olive oil over the top. Squeeze on lemon juice, if desired.
This also goes to Months of Edible Celebrations for the Pasta Party!
This does sound good. I like it when you can cook things in foil, it's always nice when you open it up.ReplyDelete
Great for advance prep and putting in the oven just as your guests arrive! Love those colors!ReplyDelete
This looks good and makes me mouthwatering!ReplyDelete
I love how you baked this is foil. I have seen many chefs doing it and it is a very interesting way of cooking especially when doing fish.ReplyDelete
Well done on this wonderful dish!
Yummy! Like this easy and fuss free cooking :)ReplyDelete
This looks so simple and delicious :DReplyDelete
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Looks good! I believe must be yummy. I'll try this out for lunch this weekend.
By the way, my family doesn't like Red Pepper flake. What other thing can I substitute?
You can just leave it out :)Delete
by doing the en papillote way, it seals in all the flavour and taste, your pasta dish looks wonderful and colourful too! have a good day mich!ReplyDelete
This recipe sounds very fuss-free to cook. Like what Emily, this recipe will be great for easy entertaining.
I love the idea of baking in foil..it helps to reserve the flavours and aroma..the noodle looks delish!ReplyDelete
This looks delicious. I love that you baked this in a foil package, I have to do this myself. I have a friend that makes meals in foil packages and the food always taste so wonderful.ReplyDelete
Mich, this sounds like my kind of dish. Simple but flavorful!ReplyDelete
Mich, you always know to pick the right recipe! Really, I have never tried cooking pasta like this before & still healthy compares to traditional baked pasta. Love those prawns on the pasta!ReplyDelete
Love this papillote dish & a great fuss free meal for busy week days! AWESOME!ReplyDelete
This is a great method for keeping the shrimp moist. Will definitely have to give this a try. Love quick and easy methods like this!ReplyDelete
Mich! my eyes was flooded by your prawns! such a great way to make the fuss free pasta dish!ReplyDelete
Hi Mich, Your pasta is so beautifully packaged in foil. Look awesome and mouth-watering.ReplyDelete
I love Ree's pastas. They are so flavourful and simple to prepare. The prawns in your pasta look so fresh and cook just right.ReplyDelete
YUM! This looks good .ReplyDelete
Your pasta parcel looks very delicious! And definitely a special way of serving at the dinner table. Love it!
humph... you just make me feel like a second lunch againReplyDelete
I love Ree Drummonds recipes! I just baked her recipe for her coffee cake and it is marvelous just like your shrimp pasta foil. I have done fish in foil many times but never thought to add the pasta and sauce-great idea. Looks delicious!ReplyDelete
lip smacking seafood pasta...tempting and scrumptious :-)ReplyDelete
This looks just delicious. What a simple yet tasty meal! Thank you for sharing. I love cooking in foil. Makes the food moist while also making it easy to clean up!ReplyDelete
I can just imagine the aromatic puff that fills the kitchen when you open up that foil package Mich. Dee...li...cious I'm sure!ReplyDelete
Thanks for sharing, Mich...
Hi Mich, your comfort food look awesome. I love the shrimp, look so inviting. Thanks for sharing your recipe. Regards.ReplyDelete
Mich, I can imagine how good it smells when you open the foil package :) Honestly, I think I would eat it straight from the foil itself so that no juices will be 'lost' through the transfer ;P Yes, your pasta looks THAT good!!! :):) In my home, I think that would go really fast.ReplyDelete
I'm convinced with that sentence too! Wow I gotta try this. Good thing how long pasta should be cooked. So just half cooked in the pot and half in oven. When it gets colder, this is a nice way to open up the foil when everyone is at the table and eat warm (or hot) food!ReplyDelete
Your place is valuable for me. Thanks!…ReplyDelete
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