Seafood Pasta in a Foil Package
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 406 calorie
- Total Fat
- 12.5 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 102 milligrams
- Sodium
- 778 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 2 grams
- Protein
- 23 grams
- Sugar
- 3 grams
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
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
Directions
- 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.