Seafood Pasta in a Foil Package

Total Time:
45 min
15 min
30 min

8 servings

  • Sauce:
  • 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
  • Seafood:
  • 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
  • To Serve:
  • Warm cream
  • Fresh basil leaves, torn
  • Fresh parsley leaves, torn
  • 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.

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    This recipe is featured in:

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