HomeShrimp Shrimp Cartoccio in a Zesty Sauce

Shrimp Cartoccio in a Zesty Sauce

Posted in : Shrimp on by : Daphne


2 1/4 pound very fresh shrimp1 cup tomato sauce1/4 pound ripe plum tomatoes, blanched, peeled and seeded1/3 cup minced onion1 clove garlic, crushedA small bunch parsley, mincedSalt and red pepper to taste1 pound spaghetti


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.