Foil-Packet Shrimp Scampi with Arugula

Throw something new on the grill: shrimp scampi!
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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Kosher salt

12 ounces linguine

2 tablespoons extra-virgin olive oil

1 1/2 pounds large shrimp, peeled and deveined

3 cloves garlic, finely grated

Grated zest of 1 lemon, plus wedges for serving

1 tablespoon fresh oregano, finely chopped

1/4 teaspoon red pepper flakes

1/4 cup dry white wine

4 tablespoons unsalted butter

4 cups baby arugula (about 2 ounces)

1/4 cup grated parmesan cheese

Directions

  1. Preheat a grill to medium. Lay out four 20-inch sheets of heavy-duty foil on a work surface. Bring 6 cups salted water to a boil in a large deep skillet.
  2. Add the linguine to the boiling water and cook, stirring occasionally, until pliable but not cooked through, about 5 minutes. Transfer to a large bowl using tongs, add 1 tablespoon olive oil and toss well. Add 1/2 cup of the cooking water and toss well (reserve the remaining cooking water). Add the shrimp, garlic, lemon zest, oregano, red pepper flakes and the remaining 1 tablespoon olive oil; season with salt and toss.
  3. Divide the pasta mixture among the foil sheets. Drizzle evenly with the wine and 1/2 cup more pasta cooking water total. Top each with 1 tablespoon butter. Bring the two short ends of the foil together and fold twice; fold in the sides to seal, leaving a little room for steam to circulate.
  4. Grill the packets seam-side up until puffed and the shrimp and pasta are fully cooked, 10 to 12 minutes.
  5. Carefully open the packets and add the arugula; toss to wilt slightly. Sprinkle with the parmesan and serve with lemon wedges.

Cook’s Note

You need to parboil pasta before you put it in a foil packet. Boil it about half the time recommended on the label.