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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