Ree Drummond's Foil-Packet Shrimp Pasta

Ree stops by Food Network Kitchen to make an easy weeknight pasta dish! Get the recipe ▶ https://foodtv.com/368JeXy Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Foil-Packet Shrimp Pasta Recipe courtesy of Ree Drummond Total: 50 min Active: 20 min Yield: 4 to 6 servings Level: Easy Ingredients Salt, to taste 1 pound linguine or fettuccine 3 tablespoons salted butter 3 tablespoons olive oil 1 1/2 pounds large shrimp, peeled, deveined, rinsed and patted dry 4 garlic cloves, minced 1/2 cup dry white wine Three 14.5-ounce cans diced tomatoes Black pepper, to taste 1/4 teaspoon red pepper flakes 1/2 cup heavy cream, warmed Basil and parsley leaves, torn 1/3 cup grated parmesan cheese Directions Bring a large pot of salted water to a boil. Add the pasta and cook about 2 minutes less than the time for al dente on the package. Drain. Meanwhile, preheat the oven to 350 degrees F. Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half the shrimp, season with salt and cook until they're nicely browned and opaque, 1 1/2 to 2 minutes, turning once. Remove them to a plate and set aside. Repeat with more butter and oil, the remaining shrimp and some salt. Reduce the heat to medium. Add the remaining 1 tablespoon each butter and olive oil to the skillet. Throw in the garlic and stir to prevent it from burning, then stir in the wine. Let the liquid reduce a couple of minutes. Stir the tomatoes with their juices, 3/4 teaspoon salt, black pepper to taste and the red pepper flakes into the sauce. Simmer for about 7 minutes. Grab 2 large sheets of heavy-duty foil and overlap them by about 8 inches on a rimmed baking sheet. Pour the drained pasta onto the foil. Spoon the tomato sauce and sauteed shrimp on top, making sure you include all the juices. Tightly wrap the foil into a packet, rolling up the sides so it won't leak. Bake for 15 minutes. Open the foil packet right before serving, drizzle with the warm heavy cream and sprinkle with the basil, parsley and cheese. Be sure to get some of the sauce with each serving. It's heavenly! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork #ReeDrummond #ShrimpPasta #ThePioneerWoman Ree Drummond's Foil-Packet Shrimp Pasta | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=T8VovtRYn9A