Shrimp Pasta in a Foil Package

*from thepioneerwoman.com

Shrimp Pasta in a Foil Package

Ingredients
■½ cups Olive Oil
■4 cloves Garlic, Minced
■3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes
■½ cups White Wine
■2 pounds Jumbo Or Large Shrimp, Peeled And Deveined
■Salt And Pepper, to taste
■Fresh Parsley, Minced
■1 pound Linguine, Uncooked
■Red Pepper Flakes, to taste
Preparation Instructions
Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.

In a large skillet or pot, heat olive oil over medium heat. Add garlic and saute for a minute. Dump in the tomatoes and wine. Stir the mixture together, season with salt and pepper, and allow to cook for ten minutes.

Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.

Throw the shrimp on the top of the pasta sauce. Throw the drained pasta over the top, then pour the whole dish onto the foil. Tightly wrap the foil into a parcel.

Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.

Open the foil parcel right before serving. Drizzle a tiny bit of olive oil over the top. Squeeze on lemon juice, if desired.

Here's how it went:

Making the sauce.

Adding the shrimp.

And then the pasta. Let me just say that this skillet is really big. There is just a lot of food there.

All the food in the foil package.

My take: I didn't like this and wouldn't make it again. There was so much food that it was hard to mix it all up. Plus, it was just messy working with all that saucy liquid in a foil package. It definitely leaked. And even with all the mess, I wasn't a fan of the final product. Not enough flavor for me.