by Table9
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Table9's Notes:
Expand3/4 pounds Medium Shrimp, Peeled and Deveined Ask a question about this ingredient
1 pound Fettucine Ask a question about this ingredient
1 Roasted Red Pepper (I purchased store-bought to save time) Ask a question about this ingredient
1 teaspoon Olive Oil Ask a question about this ingredient
1 Box of Cherry Tomatoes Ask a question about this ingredient
1 Head of Garlic, Wrapped in Tin Foil Ask a question about this ingredient
1/2 teaspoon Red Pepper Flakes Ask a question about this ingredient
1/2 teaspoon Cracked Black Pepper Ask a question about this ingredient
Juice of 1 Lemon Ask a question about this ingredient
1 tablespoon Fresh Parsley, Chopped Ask a question about this ingredient
1 Bunch Fresh Basil + 1 Tablespoon for Garnish Ask a question about this ingredient
1 teaspoon Sea Salt Ask a question about this ingredient
1/3 cup Grated Parmesan Cheese Ask a question about this ingredient
1 1/2 teaspoon Granulated Sugar Ask a question about this ingredient
Preheat oven to 425.
Ask a question about this stepBring large salted pot of water to a boil. Add Fettucine noodles. Cook until al dente.
Ask a question about this stepWhile Fettucine is cooking, place tomatoes and head of tin foil wrapped garlic on a cookie sheet. Drizzle tomatoes with olive oil and sprinkle with salt and pepper. Roast for 20 minutes. Remove, reduce oven heat to 350 degrees and pour tomatoes with juices in a blender with roasted red pepper, basil, parsley, red pepper flakes, sea salt and pepper to taste. Blend until emulsified.
Ask a question about this stepTear 6, 10" pieces of parchment paper. Lay out, one on top of the other. Brush the top piece of parchment with olive oil to prevent sticking. You will do this for each piece of parchment paper as you move to the next.
Ask a question about this stepDrain Fettucine and pour back into the large pot. Toss noodles with sauce. Lay 1 serving of Fettucine flat in the first piece of parchment paper, top pasta with a row of shrimp. Grate Parmesan on top of shrimp and top with a sprinkle of basil. Twist ends of parchment to form an envelope. Brush the top of the parchment with a little olive oil. Set on cookie sheet. Repeat.
Ask a question about this stepCook parchment envelopes for 10 minutes. Remove and serve on plates with a side salad and warm bread immediately. The aromas are so fabulous, enjoy!
Ask a question about this stepThank you! No, I ended up doing a vegetable lasagne, strawberry+cucumber spinach salad with poppyseed dressing, and warm olive oil drizzles baguettes. So easy, made almost everything last night and heated it up before the dinner. It was a hit!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
This looks beautiful! Did you make this for the graphic design students (I am an avid foodpickle follower). How did the dinner turn out overall and what else did you serve?