| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Salt, to taste
- 1 pound linguine or fettuccine
- 3 tablespoons salted butter
- 3 tablespoons olive oil
- 1 1/2 pounds large shrimp, peeled, deveined, rinsed and patted dry
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- Three 14.5-ounce cans diced tomatoes
- Black pepper, to taste
- 1/4 teaspoon red pepper flakes
- 1/2 cup heavy cream, warmed
- Basil and parsley leaves, torn
- 1/3 cup grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook about 2 minutes less than the time for al dente on the package. Drain.
- Meanwhile, preheat the oven to 350 degrees F. Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half the shrimp, season with salt and cook until they’re nicely browned and opaque, 1 1/2 to 2 minutes, turning once. Remove them to a plate and set aside. Repeat with more butter and oil, the remaining shrimp and some salt.
- Reduce the heat to medium. Add the remaining 1 tablespoon each butter and olive oil to the skillet. Throw in the garlic and stir to prevent it from burning, then stir in the wine. Let the liquid reduce a couple of minutes. Stir the tomatoes with their juices, 3/4 teaspoon salt, black pepper to taste and the red pepper flakes into the sauce. Simmer for about 7 minutes.
- Grab 2 large sheets of heavy-duty foil and overlap them by about 8 inches on a rimmed baking sheet. Pour the drained pasta onto the foil. Spoon the tomato sauce and sauteed shrimp on top, making sure you include all the juices.
- Tightly wrap the foil into a packet, rolling up the sides so it won’t leak. Bake for 15 minutes.
- Open the foil packet right before serving, drizzle with the warm heavy cream and sprinkle with the basil, parsley and cheese. Be sure to get some of the sauce with each serving. It’s heavenly!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 645 |
| Total Fat | 24 g |
| Saturated Fat | 11 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 38 g |
| Cholesterol | 231 mg |
| Sodium | 1079 mg |
Reviews
My family loved this meal. I added some zucchini because I needed to use it. I made this recipe on the stove-top in a large fry pan rather than the oven in the foil. I tasted great.
Amazing!!! I even forgot the wine part and it still tasted so good!!!! Recommend 100%
I put it on the grill instead of the oven was perfect. I’m going to ad steak next time in addition to the shrimp.
Sounds yummy, but why do this in foil? Wouldn’t it work just as well in a deep dish covered with foil? Also, I’m going to add chopped sweet onion to the mix.
Will definitely make again!
Excellent recipe!! I used silk heavy cream substitute.
Amazing! My 9 year old still talks about this shrimp 2 years later! I would like to make it again, but don’t want to use the heavy cream. Any good substitutions?
Absolutely mouthwatering! Highly recommend this dish.
Will make again, I used 1/2 fresh tomatos instead of all canned, everyone in the family loved it.
Tried this recipe last tonight for the first time and it was so delicious! Probably the best shrimp and pasta meal I have ever cooked! My family loved it! This one will be a regular @ our table for sure! Thanks Ree for sharing it with us!