Shrimp Scampi En Cartoccio
Elevate your dinner game with Shrimp Scampi En Cartoccio, a sophisticated twist on a classic seafood favorite. This recipe combines tender shrimp, al dente linguine, and a luscious, garlicky lemon-butter wine sauce, all wrapped in parchment paper and baked to perfection. The cooking technique allows the vibrant flavors to meld together while keeping the shrimp juicy and pasta infused with aromatic richness. A sprinkle of fresh parsley and optional chili flakes offer a finishing touch of zest and heat. Perfect for an impressive yet easy-to-make meal, these individually baked packets make for a delightful presentation, inviting diners to unwrap their own parcels of savory goodness. Whether you're hosting a dinner party or enjoying a special night at home, this recipe is a creative and elegant way to serve shrimp scampi.
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Recipe Information
Ingredients
- 1 pound Large shrimp (peeled and deveined, tails on)
- 8 ounces Linguine (or spaghetti)
- 4 tablespoons Unsalted butter
- 4 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 cup Dry white wine
- 3 tablespoons Fresh lemon juice
- 0.5 teaspoons Red chili flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Fresh parsley (chopped)
- 4 Parchment paper sheets (large)
Instructions
Preheat your oven to 400°F (200°C).
Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the white wine, lemon juice, and red chili flakes (if using). Allow the mixture to simmer for 2-3 minutes.
Reduce the heat to low and add the shrimp. Cook for about 2 minutes per side until just pink and slightly curled. Season with salt and pepper.
Add the cooked linguine to the skillet and toss to coat with the sauce. If the pasta looks dry, add a few tablespoons of reserved pasta water to loosen it.
Cut the parchment paper sheets into large squares or rectangles (about 15x15 inches).
Divide the shrimp and pasta mixture evenly among the parchment paper sheets, placing each portion in the center.
Top each portion with a pat of the remaining butter and sprinkle with fresh parsley.
Fold each parchment sheet into a packet by bringing the edges together and sealing them tightly. Leave enough room inside the packet for steam to circulate.
Place the packets on a baking sheet and bake in the preheated oven for 10-12 minutes.
Carefully remove the packets from the oven and transfer them to individual plates. Serve the packets sealed, allowing each diner to open their own. Serve hot!
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 3251 mg | 141% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.3 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1651 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
