Ingredients: |
Ingredients: Kosher salt
12 oz. linguine
2 tbsp. extra-virgin olive oil
1½ pounds large shrimp, peeled and deveined
3 cloves garlic, finely grated
Grated zest of 1 lemon, plus wedges for serving
1 tbsp. fresh oregano, finely chopped
¼ tsp. red pepper flakes
¼ cup dry white wine
4 tbsp. unsalted butter
4 cups baby arugula (about 2 ounces)
¼ cup grated parmesan cheese
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Directions: |
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 tbsp. olive oil and toss well. Add ½ 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 tbsp. olive oil; season with salt and toss. Divide the pasta mixture among the foil sheets. Drizzle evenly with the wine and ½ cup more pasta cooking water total. Top each with 1 tbsp. 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.
From Food Network |
This recipe for Foil-Packet Shrimp Scampi with Arugula is from