If you have never cooked en Papillote style, you are missing out. This technique of 'baking in parchment' creates such a gourmet presentation, can be refrigerated a day ahead, and best of all creates super easy clean-up. Great weeknight dinner that I hope you enjoy. *You can also use this technique with fish and many other sauces...I challenge you to be creative. —Table9
Medium Shrimp, Peeled and Deveined
Roasted Red Pepper (I purchased store-bought to save time)
Box of Cherry Tomatoes
Head of Garlic, Wrapped in Tin Foil
Red Pepper Flakes
Cracked Black Pepper
Juice of 1 Lemon
Fresh Parsley, Chopped
1 Bunch Fresh Basil + 1 Tablespoon for Garnish
Grated Parmesan Cheese
1 1/2 teaspoons
In This Recipe
Preheat oven to 425.
Bring large salted pot of water to a boil. Add Fettucine noodles. Cook until al dente.
While Fettucine is cooking, place tomatoes and head of tin foil wrapped garlic on a cookie sheet. Drizzle tomatoes with olive oil and sprinkle with salt and pepper. Roast for 20 minutes. Remove, reduce oven heat to 350 degrees and pour tomatoes with juices in a blender with roasted red pepper, basil, parsley, red pepper flakes, sea salt and pepper to taste. Blend until emulsified.
Tear 6, 10" pieces of parchment paper. Lay out, one on top of the other. Brush the top piece of parchment with olive oil to prevent sticking. You will do this for each piece of parchment paper as you move to the next.
Drain Fettucine and pour back into the large pot. Toss noodles with sauce. Lay 1 serving of Fettucine flat in the first piece of parchment paper, top pasta with a row of shrimp. Grate Parmesan on top of shrimp and top with a sprinkle of basil. Twist ends of parchment to form an envelope. Brush the top of the parchment with a little olive oil. Set on cookie sheet. Repeat.
Cook parchment envelopes for 10 minutes. Remove and serve on plates with a side salad and warm bread immediately. The aromas are so fabulous, enjoy!