Shrimp Cartoccio in a Zesty SaucePosted in : Shrimp on by : Daphne
Blanch the shrimp in lightly salted water, then shell them, discarding head and legs as well. Finely slice the onion and sauté with the garlic it in a little olive oil. When the garlic has browned, fish it out and discard it, and simmer the tomato sauce for a minute or two. Add the minced parsley, tomatoes, shelled shrimp, red pepper to taste (go easy), salt to taste, and simmer the sauce for about 5 minutes.
While you are preparing the sauce set a pot of water on the fire; when it boils add the pasta. Let it cook until half done, then drain it into a colander, and transfer it while it is still dripping to the skillet with the sauce. Toss the pasta-sauce mixture by moving the skillet as you would if you were flipping an omelette. Roll out a long sheet of aluminum foil and fold up the sides to make a box-like container. Transfer the pasta to the container, fold the aluminum foil over it, and crimp the edges together to make a sealed pouch (you can also make individual pouches for your guests if you wish). Bake in the oven for 5 minutes, at which point the pouch will have puffed up. Slide it onto a serving dish and open it at the table.