Shrimp Pasta with Old Bay

We have been wanting to get ourselves a shrimp pasta, shrimp scampi, shrimp ____ go-to recipe in this house. I have also been craving some Old Bay of late. We are originally from Maryland and while neither of us grew up anywhere near the Bay, we're Old Bay fans for sure. My favorite part about attending football games at the University of Maryland? Fresh cut boardwalk fries with malt vinegar and Old Bay. Pardon me while I get lost in my food daydream...

I decided to check out several recipes and their comments to see what I could come up with, the two that were most inspirational were from Annie's Eats and The Pioneer Woman (especially her Shrimp Pasta in a Foil Package recipe!)

Shrimp Pasta with Old Bay

Serves 2

1 Tbsp olive oil
2 Tbsp butter
1 clove garlic, Minced
14.5 oz can of diced tomatoes
2 Tbsp dry vermouth
1 tsp Old Bay Seasoning
Salt And pepper, to taste

1/2 pound shrimp, peeled and deveined
Fresh parsley, minced
4 oz linguine

1. Bring water to a boil and preheat the oven to 350.
2. Prepare a large package made from aluminum foil that will be able to hold your entire dish to go into the oven (make sure you have a cookie sheet underneath for easy transport to and from the oven.)
3. In a large skillet, saute the garlic in olive oil and butter for a few minutes.
4. Add in the diced tomatoes, vermouth, and Old Bay (don't forget to salt and pepper to taste.)
5. Cook the pasta for 5 minutes (or half of the instructed time on the box) and then toss with the sauce and shrimp in the large skillet to coat.
6. Pour the pasta, shrimp, and sauce into the foil top with some fresh parsley and wrap into a package.
7. Bake at 350 for 15 minutes (this is where the shrimp will cook through) and unwrap the package when you are ready to serve.
8. Toss everything once last time to make sure the parsley gets evenly distributed and enjoy!

This was pretty amazing and a completely new flavor profile for us at home. I served with some crusty bread to help soak up the deliciousness. Next time I may try and make a bit of a roux before adding in all the sauce ingredients in Step 4, but not very thick at all since you do need some moisture to help the pasta continue to cook while the foil package is in the oven.

This is definitely going on the rotation and may someday even be in the elite group of recipes deemed "fit to serve company" by Hubby.