foodie friday

talk about an easy and oh so good recipe ... this is one you should definitely try this weekend! it tastes so fresh.

we had bought some homemade linguine at the farmers market and used that along with parsley from casey's garden. it's divine, really.

thanks amy for the recommendation! i'm adding this one to my rotation.

the recipe below is the "halved" version. it made enough for us to eat it as leftovers, twice.

shrimp pasta in a foil package
from the pioneer woman (of course!)

1/4 cups Olive Oil
2 cloves Garlic, Minced
1.5 whole 14.5 Ounce Cans Diced Tomatoes
1/4 cups White Wine (I used Chardonnay)
1 pound Jumbo Or Large Shrimp, Peeled And Deveined (I used Publix frozen shrimp)
Salt And Pepper, to taste
Fresh Parsley, Minced
1/2 pound Linguine, Uncooked
Red Pepper Flakes, to taste
I added some Parmesan too!

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.