Pasta in Foil with Shrimp and Dry White Wine
Pasta and Pizza • European
Description
Pasta in Foil with Shrimp and Dry White Wine
Ingredients
- Pasta (corkscrew) 10 oz
- Peeled Cooked Shrimp 20 oz
- Tomatoes 15 oz
- Olive Oil 5 tablespoons
- Hard Cheese 5 oz
- Garlic 3 cloves
- Mild Chili Spice 1 teaspoon
- Sugar ½ teaspoon
- Ocean salt ½ teaspoon
- Fresh basil leaves ½ teaspoon
- Ground Black Pepper to taste
- Dry White Wine 5 fl oz
Step-by-Step Guide
Step 1
Heat 2 tablespoons of oil in a heavy-bottomed skillet, lightly sauté the finely chopped garlic and chili pepper.
Step 2
Blanch the tomatoes, remove the skin, chop roughly, and add to the skillet. Season with pepper, add salt, sugar, and basil, and simmer.
Step 3
Cook the pasta in salted water. It's better to cook it for a couple of minutes less than the time indicated on the package (as the dish will be baked in the oven afterwards). Drain and return to the pot, adding the remaining olive oil, and mix thoroughly.
Step 4
Prepare envelopes from double layers of foil (it's better to make them a bit larger), placing some pasta in each, topped with 6-8 shrimp.
Step 5
Distribute the prepared tomato sauce over the pasta in the envelopes.
Step 6
Grate the cheese on a coarse grater, set aside 1/3, and distribute the remaining 2/3 on top of the pasta with sauce.
Step 7
Pour 2 tablespoons of wine into each envelope.
Step 8
Seal the envelopes by folding the edges of the foil, place them on a baking sheet, and send them to a preheated oven at 390°F for 15 minutes.
Step 9
Place each envelope on a plate, open it, and sprinkle with the remaining cheese. Serve garnished with herbs.
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