Shrimp in Foil
adapted from the Pioneer Woman
I will recommend The Pioneer Woman's blog until I am blue in the face. This lady has wonderful recipes, great stories about her life on her ranch, and a down-to-earth approach to life that is admirable. I love reading her stuff daily, and her recipes have never let me down. Shrimp pasta, cooked in foil, was no exception. It tastes delightfully fresh, because of the parsley and lemon, and the tomatoes and shrimp give it some extra oomph to make it a full meal.
1/4 cup olive oil
3 cloves garlic, minced
2 cans of diced tomatoes
1/4 cup white wine
1 lb shrimp, peeled and deveined
Salt and pepper, to taste
Fresh parsley, chopped
Lemon, cut into wedges
8 oz linguine or spaghetti
Red pepper flakes, for spice
1. Preheat oven to 350 degrees. Cook pasta for half the cooking time. It should still be firm as it will soften up in the foil package at the end.
2. Heat oil over medium in a large skillet. Add minced garlic and saute for a minute (heavenly smell), and then add tomatoes, wine, salt, and pepper, and saute for about 10 minutes. Let some of the wine cook down.
3. Lay out a piece of foil over a cookie sheet (they should be close to the same size).
4. Add the shrimp to the pasta sauce, cook until just turning pink (it will also finish in the foil package).
5. Toss the drained pasta onto your foil sheet, add the sauce and shrimp. Cover in parsley, lemon wedges, and some freshly ground pepper. Fold the foil into a pocket, and keep it on the cookie sheet while baking (in case of spills).
6. Bake for 15 minutes. Open the foil package, mix the parsley, sauce, noodles, and shrimp with tongs, and serve with a lemon wedge.
Katherine Loyal Collins daylights as a teacher, and has a really hectic schedule. Busy and tired, her dinners were usually crackers and cheese. In the beginning of 2011, she made the choice to really cook dinner and ran with it! She loves looking through cookbooks, planning menus, and cooking for her family, friends, and fiance!