Foil-Packet Shrimp Scampi with Arugula
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 660
- Total Fat
- 24
- Saturated Fat
- 10
- Carbohydrates
- 69
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 38
- Cholesterol
- 251
- Sodium
- 1103
- Total: 35 min
- Active: 25 min
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
- 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.
- 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.
- 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.
- Grill the packets seam-side up until puffed and the shrimp and pasta are fully cooked, 10 to 12 minutes.
- 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.