Seafood Pasta in a Foil Package

2017-07-21
  • Yield : 8 servings
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m
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Nutritional Info

This information is per serving.

  • Calories

    406 calorie
  • Fat

    12.5 grams
  • Saturated Fat

    4.5 grams
  • Cholesterol

    102 milligrams
  • Sodium

    778 milligrams
  • Carbohydrate

    48 grams
  • Fiber

    2 grams
  • Protein

    23 grams
  • Sugar

    3 grams

Ingredients

  • 1 pound linguine
  • 4 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • Three 14.5-ounce cans diced (or whole) tomatoes
  • Salt and fresh ground pepper
  • Red pepper flakes
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 pound jumbo or large shrimp, peeled and deveined, rinsed and dried
  • 1 pound scallops, rinsed and dried
  • Warm cream
  • Fresh basil leaves, torn
  • Fresh parsley leaves, torn

Method

Step 1

Preheat the oven to 350 degrees F.

Step 2

For the sauce: Cook the pasta for half the recommended cooking time; the pasta should still be very firm.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Bake for 15 to 20 minutes. Remove from the oven and keep warm until serving.

Step 8

To serve: Open the foil package right before serving. Drizzle warm cream over the top and sprinkle with torn basil and parsley.

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