Seafood Pasta Papillote
Recipe adapted from: foodiebaker.com/seafood-pasta-al-cartoccio/
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Ā½ pound spaghetti, cooked 5-6 minutes in simmering, salted water
2 cups of your favorite tomato sauce
Ā¼ cup heavy cream (if desired)
2-4 scallops, dry packed
2-4 large shrimp, peeled and deveined
1 cup jumbo lump crabmeat
Ā¼ teaspoon chili flakes
6 basil leaves
zest of 1 lemon
Ā½ bunch parsley leaves, picked and chopped fine, for garnish
freshly grated Parmesan cheese, for garnish
extra virgin olive oil to drizzle, for garnish
Parchment paper, for cooking
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Preheat oven to 375ĖF.
Cook the spaghetti in a large pot of simmering, salted water for 5-6 minutes. Ā Remove the spaghetti to a bowl and reserve the cooking water.Ā
While the pasta is cooking, season the seafood with salt and freshly ground black pepper. Ā Set aside.
Toss the pasta with the tomato sauce and cream. Ā Add in pasta water, bit by bit, to loosen the pasta if necessary, add lemon zest and chili flake.
Top with the seafood.
Prepare 2 large pieces of parchment paper-at least 17x15-inches big. Ā Divide the pasta between the two parchment papers and arrange it in the middle. Ā Pour any remaining sauce over the pasta.
To wrap the parcels, pick up the long sides of the parchment paper over the pasta until the edges meet. Ā Fold the edges down a few times until the edges are tight over the pasta. Ā Pick up the short sides of the parchment paper, scrunch them up to tie a knot over the pasta, be careful not to tear the parchment paper. Ā Make sure the parcels are sealed so that the sauce will not ooze out during baking.
Transfer the parcels carefully to a baking sheet and bake in the center rack for 12-14 minutes until the seafood is cooked and the sauce is bubbling. Ā Remove the baking sheet and transfer each parcel to a shallow serving bowl and serve them immediately.
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Unwrap the parcels and garnish with Italian parsley, picked basil leaves and a drizzle of extra virgin olive oil, if desired.