Linguine with Shrimp: A Flavorful Foil-Packet Pasta Feast
Sealed parcels lock in garlicky juices and delicate shellfish for concentrated flavor.
There’s something truly exhilarating about creating a meal that’s not only delicious but fun to make and impressive to serve. Linguine with Shrimp cooked in a foil packet captures all these elements, becoming a favorite for casual family dinners or festive gatherings. This dish brings together aromatic garlic, succulent shrimp, and tangy tomatoes in a luscious sauce, with everything baked together in a sealed parcel for an unforgettable flavor and a playful presentation.
Why Cook Pasta in a Foil Packet?
Cooking shrimp pasta in a foil parcel isn’t just for show—there are genuine culinary benefits:
- Flavor Concentration: The sealed foil locks in all the aromas and juices, allowing the seafood and sauce to truly infuse the pasta.
- Moisture Retention: Foil packet cooking keeps the shrimp juicy and the pasta perfectly coated.
- Unique Presentation: Serve the pasta straight from the foil for an interactive, memorable meal.
- Flexible Technique: Finish in the oven for cozy winter nights or on the grill for summer feasts.
Ingredients Overview
This recipe combines pantry staples with fresh seafood for an accessible yet luxurious result. Here’s what you’ll need:
- Linguine (about 1 pound), or substitute with your favorite long pasta.
- Shrimp (1 to 1.5 pounds, peeled, deveined, tails on if desired).
- Olive Oil (about 1/2 cup) for richness and mouthfeel.
- Garlic (a generous amount, finely chopped) for deep, aromatic flavor.
- Canned Diced Tomatoes (three 14.5-ounce cans, with or without seasonings).
- Dry White Wine (1/2 cup) to brighten and accentuate the sauce.
- Salt and Black Pepper to taste.
- Fresh Parsley (flat leaf, roughly chopped) for vibrant color and freshness.
- Lemon (optional) for a finishing squeeze of brightness.
| Ingredient | Purpose | Possible Substitutions |
|---|---|---|
| Linguine | Main pasta base | Fettuccine, spaghetti |
| Shrimp | Seafood protein | Scallops, mussels, mixed seafood |
| Olive Oil | Sauce richness & flavor | Butter (for a different flavor profile) |
| Diced Tomatoes | Tomato base for sauce | Canned crushed tomatoes, fresh diced tomatoes |
| Dry White Wine | Acidity & complexity | Chicken broth (non-alcoholic option) |
Step-by-Step Cooking Method
The beauty of this linguine with shrimp recipe lies in how simple yet bold its process is. Here’s a detailed breakdown:
1. Prepping the Essentials
- Garlic: Peel and finely chop a generous amount. Lots of garlic is key!
- Shrimp: Use peeled and deveined shrimp, leaving the tails on for presentation if desired. Rinse and pat them dry for best texture.
- Parsley: Chop a big handful of flat-leaf parsley.
2. Cooking the Pasta
- Bring a large pot of salted water to a boil.
- Add linguine and cook only half the recommended al dente time; the pasta should be quite firm, as it will finish in the oven.
- Drain and set aside.
3. Making the Sauce
- In a large skillet over medium heat, pour in about half a cup of olive oil.
- Add all the chopped garlic and sauté until fragrant but not browned.
- Add the canned diced tomatoes (with juices) and stir to combine.
- Pour in half a cup of dry white wine, then season generously with salt and freshly ground black pepper.
- Simmer for about ten minutes, allowing flavors to marry.
4. Assembling the Foil Packet
- Gently layer the raw shrimp into the skillet on top of the sauce.
- Scatter the par-cooked linguine over the shrimp and sauce. Toss slightly to start mixing.
- Transfer everything — shrimp, pasta, sauce, and all juices — onto a large sheet of extra-wide, heavy-duty aluminum foil.
- Sprinkle liberally with chopped parsley.
- Seal the foil tightly into a packet so no steam can escape. Place on a rimmed baking sheet for easy handling.
5. Finishing in the Oven
- Bake the foil packet in a preheated oven at 350°F (175°C) for 15 to 20 minutes.
- When ready to serve, carefully open the foil, allowing the delicious aroma and steam to escape just before bringing to the table.
- Use tongs to toss everything lightly.
- Finish with a squeeze of lemon, a drizzle of olive oil if needed, and extra chopped parsley for a fresh, vibrant touch.
What others are reading
Chef’s Tips and Variation Ideas
- Flexible Seafood: Don’t have shrimp? Try scallops, mussels, or a mixed seafood medley. Adjust cooking time so the seafood is just cooked through and tender.
- Wine-Free Version: Replace the wine with chicken broth or seafood stock if preferred.
- Spice It Up: Add red pepper flakes to the sauce for gentle heat.
- Do-Ahead: Prep the sauce and pasta ahead of time. When ready to serve, assemble the foil packet and bake for a quick finish before guests arrive.
- Outdoor Grilling: During warm months, place the foil packet on a medium-hot grill instead of in the oven.
Nutritional Considerations
This linguine with shrimp recipe can be tailored for different dietary preferences:
- Dairy-Free: The recipe contains no cheese or cream, making it naturally dairy-free (unless you add parmesan, which is optional).
- Gluten-Free Option: Simply use your favorite gluten-free linguine or long pasta.
- Pescatarian Friendly: All the protein comes from seafood.
Serving Suggestions
This vibrant shrimp linguine is best enjoyed immediately after opening the foil packet for the ultimate experience. Here are some serving ideas:
- Family Style: Serve directly from the foil for a fun, communal meal.
- With Crusty Bread: Mop up the flavorful juices with your favorite rustic bread.
- Light Greens: Pair with a simply dressed salad for added freshness.
- Wine Pairing: A crisp white wine (like Pinot Grigio or Sauvignon Blanc) complements the tangy tomato and seafood flavors beautifully.
Common Questions About Linguine with Shrimp
Q: Can I use frozen shrimp for this recipe?
A: Yes, just thaw and pat the shrimp dry before cooking. Bags of frozen peeled and deveined shrimp are convenient and work well here.
Q: What other seafood works in the foil packet method?
A: Scallops, mussels, calamari, or a mixed seafood blend are all delicious. Adjust cooking times so every seafood is cooked just through.
Q: Why only half-cook the pasta before baking?
A: Because the linguine will finish cooking in the oven, absorbing flavorful juices and preventing overcooking or mushiness.
Q: How can I add more flavor?
A: Toss in crushed red pepper flakes for heat, capers for tanginess, or top with a grating of parmesan before serving.
Q: Can I prepare the foil packet ahead?
A: You can assemble the packet ahead and refrigerate briefly, but best results come from baking it fresh so the pasta doesn’t get soggy.
Printable Recipe Card
Linguine with Shrimp in a Foil Packet
- 1 lb linguine
- 1.5 lbs large shrimp, peeled and deveined
- 1/2 cup olive oil
- 6-8 cloves garlic, finely chopped
- Three 14.5-oz cans diced tomatoes
- 1/2 cup dry white wine
- Salt and freshly ground black pepper, to taste
- 1 bunch flat-leaf parsley, chopped
- Lemon wedges, for serving
- Optional: red pepper flakes, parmesan, or basil
- Parboil linguine until halfway cooked, drain and set aside.
- In a large skillet, heat olive oil and sauté garlic until fragrant. Add tomatoes and wine, season, and simmer 10 minutes.
- Layer raw shrimp and drained pasta in the sauce; toss gently, then transfer it all (with juices) onto a large foil sheet.
- Top with chopped parsley, seal the foil packet, and bake at 350°F for 15–20 minutes.
- Serve immediately from the foil, with lemon and olive oil to finish if desired.
Final Thoughts
Linguine with Shrimp cooked in a foil packet is a celebration of flavor, versatility, and easy-entertaining magic. By following this approach, you capture intense seafood aromas and create a pasta dish that’s vibrant, saucy, and guaranteed to impress—no special occasion required.
Whether served at a summer grill-out or a cozy winter gathering, this recipe delivers festivity and flavor in every bite. Don’t be surprised if your guests ask for seconds—and the recipe!
References
- https://www.youtube.com/watch?v=T8VovtRYn9A
- https://www.thepioneerwoman.com/food-cooking/recipes/a63137669/shrimp-alfredo-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10039/16-minute-meal-shrimp-scampi/
- https://www.thepioneerwoman.com/food-cooking/recipes/a8904/linguine-with-shrimp/
- https://www.youtube.com/watch?v=ifqFGmetvf4
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39817499/shrimp-pasta-recipes/
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