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!