VIRTUAL DINNER PARTY #2 SPICY SHRIMP PASTA IN PARCHMENT

This recipe makes use of a cooking technique called‘en papillote’ – where the cooking is done in a parchment package. The food is steamed in its own juices yielding 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 overcooking. If you can‘t find parchment paper, you can use heavy duty aluminum foil.

INGREDIENTS:

1 can (14.5 oz.) crushed tomatoes

2 t tomato paste

1 clove garlic, minced

1 t minced anchovy filet or 1 t anchovy paste (or to taste)

1 t granulated sugar

2 t crushed red pepper (or to taste)

1 t smoked paprika

2-3 T high quality olive oil

¼ C white wines (optional)

½ C reserved pasta cooking water (use more if not using wine)

½ # linguini ½ #

16-20 count shrimp, peeled and deveined, tails intact

Salt and freshly ground black pepper

Parmesan cheese

Minced fresh flat-leaf parsley

*2 parchment paper squares (roughly 17×13”) *You can purchase parchment from the bakery counter at most grocery stores. One full size sheet will yield 2 packets.

METHOD: • Preheat oven to 375 degrees. • Prepare pasta bowls: Cut parchment paper squares (roughly 17×13”) to fit 2 oven proof bowls with a 3” overhang on all corners. *The video may help you here. • Cook pasta according to package directions. Drain pasta reserving ½ -1 C cooking liquid (You’ll need more if you are not using the wine). Set aside. • Combine crushed tomatoes, tomato paste, garlic, anchovy, sugar, crushed red pepper, paprika, wine (if using or add pasta cooking liquid), and olive oil in a bowl. Taste for salt and pepper. Set aside • Divide pasta equally among bowls. Divide the tomato mixture equally among the bowls of pasta. Top with shrimp. • Note: 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 from your guests!!! Drizzle with additional olive oil and minced parsley and parmesan. Serves 2 generously

https://kutv.com/features/fresh-living/petite-feast-utah-spicy-shrimp-pasta-in-parchment

Vegetarian substitution ideas: Instead of shrimp use, ½ C cubed yellow or zucchini squash, ¼ C chopped yellow onion, ¼ C chopped red bell pepper, and ¼ C chopped cremini mushrooms tossed in a little olive oil, chopped fresh basil and S & P. Use 2t Tamari in place of anchovy. Cooking time would be about the same. Because we are essentially steaming the dish, I don’t think protein substitutes like tofu or wheat meat would work well. They benefit from searing or browning; a cooking process we are not using in this recipe. Vegan substitution ideas: You could use vegan pasta (many store-bought pasta contains egg) or lightly steamed spaghetti squash in place of the linguini. I suggest slightly undercooking the spaghetti squash before adding it to the packet so that when you bake the assembled package the squash doesn’t mush out. Swap 2t Tamari for the anchovy. *See above suggestions for vegetarian preparation. Protein substitution ideas: Substitute store bought fully cooked sausage (like Aidell’s). Raw proteins like chicken, beef or pork won’t work well in this recipe. You can cook them ‘en papillote’ but it require more oven time and would overcook the pasta in this preparation.