*Shrimp Pasta baked in foil*

This recipe is easy peasy!  I have made it more than once and absolutely love it.  It is great to cook for just 2 (just reduce the ingredients slightly or save for leftovers) or would be great for a group.  If made for a group, I would suggest making the sauce and putting contents in foil package before guests arrive!

  
1/2 cup Olive Oil 
4 cloves Garlic, Minced                                                                                         

3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes 
1/2 cup White Wine 
2 pounds Jumbo Or Large Shrimp, Peeled & Deveined 
Salt And Pepper, to taste 
Fresh Parsley, Minced 
1 pound Linguine, Uncooked 
Red Pepper Flakes, to taste
If you like creamier pasta, add 2 Tbsp light mayo to sauce mixture. 

Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.
In a large skillet or pot, heat olive oil over medium heat. Add garlic and saute for a minute. Dump in the tomatoes and wine. Stir the mixture together, season with salt and pepper, and allow to cook for ten minutes.
Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.
Throw the shrimp on the top of the pasta sauce. Throw the drained pasta over the top, then pour the whole dish onto the foil. Tightly wrap the foil into a parcel.
Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.
Open the foil parcel right before serving. Drizzle a tiny bit of olive oil over the top. Squeeze on lemon juice, if desired.

Recipe courtesy of the Pioneer Woman.

If you would like sides, I suggest a side salad & french bread.  I have never been a big fan of the carb on carb thing, though ... ;)