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Shrimp Marinara with Pasta

  • Servings: 4
  • Course: Main Dish

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Ingredients

  • 4 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
  • 3/4 pound peeled and deveined medium uncooked shrimp
  • 1 can (14 1/2 oz.) sliced carrots, drained
  • 1 medium zucchini, cut in half lengthwise and sliced
  • 1/2 cup frozen chopped onion
  • 1 jar (27.75 oz.) extra chunky mushroom and green pepper spaghetti sauce
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • Hot cooked pasta
  • Shredded Parmesan cheese

Directions

Step 1

PREHEAT oven to 450°F or grill to medium-high.

Step 2

PLACE one-fourth of shrimp on each sheet of Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food. Combine carrots, zucchini, onion, spaghetti sauce and red pepper flakes; spoon over shrimp.

Step 3

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Step 4

BAKE 14 to 18 minutes on a cookie sheet in oven

Step 5

OR GRILL 8 to 10 minutes in covered grill. Serve over pasta; sprinkle with cheese.

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