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Shrimp Scampi with Parmesan and Arugula Foil Packets

  • 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!

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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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