This recipe makes use of a cooking technique called‘en papillote’ – It is cooking in a parchment package where the food is steamed in its own juices which yields a highly flavorful sauce and delicately cooked shrimp. It is a quick, healthy, no-mess way to cook. The packet may be assembled several hours ahead of time and refrigerated until ready to cook. Remember it is important to open packet immediately after baking to prevent the shrimp from overcooking. If you can‘t find parchment paper, you can use heavy duty aluminum foil.WATCH THE VIDEO ON KUTV2
2 C crushed canned tomatoes
1 T tomato paste
2 clove garlic minced
2 t minced anchovy filet or 1 t anchovy paste (or to taste)
1 t granulated sugar
2 t crushed red pepper
1 t smoked paprika
2-3 T high quality olive oil
½ C white wine (optional)
1 C reserved pasta cooking water
1 # linguini
1 # 16-20 count shrimp, peeled and deveined, tails intact
Salt and freshly ground black pepper
Preheat oven to 375 degrees.
Prepare pasta bowls: Cut parchment paper squares to fit 6 (2 cup capacity) oven proof pasta bowls with a 3” overhang on all corners.
Cook pasta according to package directions. Drain pasta reserving 1C cooking liquid. Set aside.
Combine crushed tomatoes, tomato paste, garlic, anchovy, sugar, crushed red pepper, paprika, wine (if using), and olive oil in a bowl. Taste for salt and pepper. Set aside
Divide pasta equally among bowls. Top with shrimp. Divide the tomato mixture equally among the bowls. If pasta seems dry add a little of the reserved cooking liquid to each packet. Bring the ends of each parchment paper square together and tie with kitchen twine. Take care to completely enclose the pasta shrimp mixture, crimping edges if necessary. Bake for 15-18 minutes or until shrimp is cooked through. Remove twine and open packets at the table. Enjoy the ohh-la-la coming from your guests!!! Drizzle with additional olive oil and minced parsley and parmesan.