Seafood Pasta En Papillote
Hello friends and happy Saturday to you all. I hope you are all having a relaxing and fun weekend.
I know we all love to entertain. Especially when the weather is warm and we enjoy our meals alfresco. I for one, love to make our dinners fun and exciting for our family and friends. One of my favorite ways to serve a meal is in parchment paper. There is something very appealing and theatrical that comes with cooking a meal en papillote. Fancy name for cooking in parchment paper!!!
And I am sure you are going say, "Why not serve the pasta on a regular plate?" By all means, you totally can!! But why not surprise your family or friends with this pretty packet of goodness to make an evening extra special and fun. Can you imagine your guests unwrapping the package and finding this delightful seafood pasta in their package??
First of all, they will not resist the incredible aromas coming out of their little packages of goodness. Then they get to see the glorious meal that awaits: pasta coated in a delicious garlicky and wine sauce, fresh seafood, colorful tomatoes and vegetables that have been cooked with fresh herbs. I know your guests will be anxious to dig in. Let me just tell you friends, this meal is unforgettable and perhaps one of the best summer meals that you will have.
In this recipe the pasta is cooked until al dente, tossed with clams steamed with white wine, shrimp, garlic, butter, pesto, cilantro, fresh thyme, cherry tomatoes and summer squash then it is neatly wrapped into individual packages. Finished in the oven, the pasta within the parchment has a chance to really soak up that wonderful sauce, steaming together and allowing the flavors to meld beautifully. The whole process takes about 30 minutes
The first step is to prepare the parchment and cook the pasta. Cut a large sheet of parchment paper. It should be large enough so that a portion of pasta and seafood will fit in the middle and the sides can come up to cover it easily.
Seafood Pasta Baked in Parchment Paper
|Prep: 10 Minutes||Level: Easy|
|Cook: 20 Minutes||Serves: 4|
Preheat oven to 400ºF. Cut a large sheet of parchment paper for each serving, enough to hold the pasta and seafood with sides that can com up to easily cover the contents.
Bring a large pot of salted water to a boil. Add pasta and cook about 1 or 2 minutes less than directed on the package. Pasta should be just shy of al dente and still chewy. Drain, reserving 2 cups of the pasta water. If using gluten-free pasta, briefly rinse pasta to prevent it from getting gummy.
Meanwhile, in a large pan over medium-low heat, add olive oil, chili, and garlic. Sauté until golden but not burned, about 2–3 minutes. Add seafood, squash and tomatoes, toss everything together. Add wine, red pepper flakes, pesto and clam juice. Stir and cover. Cook, shaking the pan (or stirring occasionally), for about 5–7 minutes, until clams have opened and shrimp are pink. Remove lid and add parsley or cilantro, fresh thyme, lemon zest and butter. Add pasta and toss well to coat. (If you need to loosen the sauce a bit, add a little extra pasta water.) Season to taste with kosher salt.
Divide pasta and seafood between prepared parchment sheets, placing it in the center. Seal the packets by gathering the paper up around the pasta, pinching and scrunching the edges together as you work around the paper, making sure the seam is on top. When they are sealed into neat little packets, gently place on a sheet pan.
Bake packets for 5 minutes. Serve the packets immediately! You want your guest(s) to unwrap the packet on the plate and get that first waft of steam.
Original recipe came from Heather's blog: http://heatherchristo.com/
I hope you enjoy this recipe.
Thank you for stopping by today. I appreciate your comments.
And this week look for our Fall Tablescape Blog Hop which begins this Monday, August 28, 2017.