- Prep Time: 25 minutes
- Cook Time: 10-12 minutes
- Servings: 4
- Course: Main Dish
Level up your shrimp scampi foil packet with grated parmesan cheese and baby arugula. Delicious!
Reynolds Kitchens® Tips
Reynolds Wrap® Tip
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Ingredients
- Kosher salt
- 12 ounces linguine
- 2 tablespoons extra-virgin olive oil
- 1½ pounds large shrimp,
- peeled and deveined
- 3 cloves garlic, finely grated
- Grated zest of 1 lemon, plus wedges
- Reynolds Wrap® Heavy Duty Aluminum Foil
For Serving
- 1 tablespoon fresh oregano, finely chopped
- ¼ teaspoon red pepper flakes
- ¼ cup dry white wine
- 4 tablespoons unsalted butter
- 4 cups baby arugula (about 2 ounces)
- ¼ cup grated parmesan cheese
Directions
Step 1
Preheat a grill to medium. Lay out four 20-inch sheets of Reynolds Wrap® Heavy Duty Aluminum Foil on a work surface. Bring 6 cups salted water to a boil in a large deep skillet.
Step 2
Add the linguine to the boiling water and cook, stirring occasionally, until pliable but not cooked through, about 5 minutes. Transfer to a large bowl using tongs, add 1 tablespoon olive oil and toss well. Add ½ cup of the cooking water and toss well (reserve the remaining cooking water). Add the shrimp, garlic, lemon zest, oregano, red pepper flakes and the remaining 1 tablespoon olive oil; season with salt and toss.
Step 3
Divide the pasta mixture among the foil sheets. Drizzle evenly with the wine and ½ cup more pasta cooking water total. Top each with 1 tablespoon butter. Bring the two short ends of the foil together and fold twice; fold in the sides to seal, leaving a little room for steam to circulate.
Step 4
Grill the packets seam-side up until puffed and the shrimp and pasta are fully cooked, 10 to 12 minutes.
Step 5
Carefully open the packets and add the arugula; toss to wilt slightly. Sprinkle with the parmesan and serve with lemon wedges.
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