shrimp pasta in foil package

Originally posted: Feb 2011

PW’s shrimp pasta

I love hosting dinners for small groups of people. Today I had the opportunity to host a small dinner for R and A, a dear friend I met at the airport (yes, airport) and my neighbour downstairs. Since R was going vegetarian for the month and A was into healthy eating, I decided to make PW’s shrimp pasta in a foil packet and for dessert, a flourless chocolate cake – both new recipes.

Except for my minor boo boo (pasta was a little overcooked), the dinner turned out well – especially the flourless chocolate cake. Most importantly, we all had a good time chatting.

Shrimp Pasta in Foil Package

(taken from here)


  • 1/2 cup Olive Oil
  • 4 cloves Garlic, Minced
  • 3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes
  • 1/2 cup 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


  1. Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.
  2. In a large skillet or pot, 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 ten minutes.
  3. Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.
  4. 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 parcel.
  5. Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.
  6. Open the foil parcel right before serving. Drizzle a tiny bit of olive oil over the top. Squeeze on lemon juice, if desired.

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