Originally posted: Feb 2011
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
- 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 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. Tightly wrap the foil into a parcel.
- Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.
- Open the foil parcel right before serving. Drizzle a tiny bit of olive oil over the top. Squeeze on lemon juice, if desired.