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🍝 Shrimp Spaghetti in Paper Packets

497 kcal · 30 min · 4 servings

Shrimp Spaghetti in Paper Packets Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the shrimp thaw.
  2. 2. Peel the onions and garlic.
  3. 3. Dice the onions and garlic finely.
  4. 4. Heat 1 1/2 tablespoons of olive oil in a pan or pot.
  5. 5. Sauté the onions and garlic until translucent.
  6. 6. Crush the tomatoes directly in the can with a knife.
  7. 7. Add the tomatoes to the onion mixture.
  8. 8. Season the sauce generously with salt and pepper.
  9. 9. Bring the sauce to a boil.
  10. 10. Cook the sauce at medium heat for 20 minutes.
  11. 11. Cook the spaghetti al dente in plenty of salted water, as indicated on the package.
  12. 12. Drain the spaghetti.
  13. 13. Rinse the spaghetti briefly with cold water.
  14. 14. Let the spaghetti drain.
  15. 15. Place the spaghetti in a bowl.
  16. 16. Wash the parsley.
  17. 17. Shake the parsley dry.
  18. 18. Pluck the parsley leaves off the stems.
  19. 19. Chop the parsley leaves.
  20. 20. Drain the shrimp.
  21. 21. Pat the shrimp dry.
  22. 22. Mix the shrimp and parsley with the tomato sauce and spaghetti.
  23. 23. Cut 4 rectangles from baking paper, each 30 x 50 cm in size.
  24. 24. Brush the baking paper rectangles with the remaining oil.
  25. 25. Place the spaghetti mixture on the lower half of each baking paper rectangle.
  26. 26. Drain the capers and anchovies.
  27. 27. Distribute the capers and anchovies over the spaghetti.
  28. 28. Rinse the anchovies under water if you prefer a less salty taste.
  29. 29. Fold the baking paper rectangles together.
  30. 30. Tie the packets securely with kitchen twine.
  31. 31. Place the packets on a baking sheet.
  32. 32. Preheat the oven to 200 °C (fan: 180 °C, gas: setting 3).
  33. 33. Bake the packets in the preheated oven for 15 minutes.
  34. 34. Serve the spaghetti directly in the paper packet.

Nutrition per serving