Foil Packet Shrimp Pasta Food

SEAFOOD PASTA IN A FOIL PACKAGE

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Cook the pasta for half the recommended cooking time; the pasta should still be very firm.
• In a skillet, cook the garlic in the butter and olive oil for a few minutes, and then pour in the wine. Allow this to reduce for a couple of minutes, and then pour in the tomatoes. Stir the mixture together, season with salt, pepper and red pepper flakes, and allow to cook for 10 minutes.
• For the seafood: In a separate skillet, heat the butter and olive oil over medium heat. Sear the scallops, then the shrimp, until they're nice and black/brown.
• Meanwhile, grab 2 large sheets of heavy duty aluminum foil and overlap them in a platter with a little depth. It should be large enough to hold the entire pasta dish.
• Mix the drained pasta with the sauce and tip it onto the foil. Then arrange the sauteed seafood on top. Tightly wrap the foil into a package.
• Bake for 15 to 20 minutes. Remove from the oven and keep warm until serving.
• To serve: Open the foil package right before serving. Drizzle warm cream over the top and sprinkle with torn basil and parsley.

FOIL-PACKET SHRIMP SCAMPI WITH ARUGULA

Steps:

• Preheat a grill to medium. Lay out four 20-inch sheets of heavy-duty foil on a work surface. Bring 6 cups salted water to a boil in a large deep skillet.
• Add the linguine to the boiling water and cook, stirring occasionally, until pliable but not cooked through, about 5 minutes. Transfer to a large bowl using tongs, add 1 tablespoon olive oil and toss well. Add 1/2 cup of the cooking water and toss well (reserve the remaining cooking water). Add the shrimp, garlic, lemon zest, oregano, red pepper flakes and the remaining 1 tablespoon olive oil; season with salt and toss.
• Divide the pasta mixture among the foil sheets. Drizzle evenly with the wine and 1/2 cup more pasta cooking water total. Top each with 1 tablespoon butter. Bring the two short ends of the foil together and fold twice; fold in the sides to seal, leaving a little room for steam to circulate.
• Grill the packets seam-side up until puffed and the shrimp and pasta are fully cooked, 10 to 12 minutes.
• Carefully open the packets and add the arugula; toss to wilt slightly. Sprinkle with the parmesan and serve with lemon wedges.

FOIL-PACKET SHRIMP BOIL

Steps:

• Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice.
• Put 4 tablespoons butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season lightly with salt and pepper.
• Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle. Add the shrimp to the same bowl. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles.
• Drizzle 2 tablespoons wine over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet.
• Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges.

SHRIMP SCAMPI FOIL PACKETS

Steps:

• Prepare shrimp according to package directions and keep warm.
• Heat outdoor grill to high.
• Cut 8 equal lengths of foil and make four piles that are two pieces of foil thick. Spray each double thickness of foil with non-stick cooking spray.
• Layer the zucchini and yellow squash in the middle of the foil. Divide the shrimp scampi among the 4 packets and top with the red bell pepper and red onion.
• Fold up the packets to seal in the steam. Place packets on the grill and cook until vegetables are tender (approximately 15 to 20 minutes).