Grilled shrimp scampi with pasta in a foil wrapper

Ingredients:

• 340 g of linguine pasta
• 0.7 kg large shrimp, peeled and deveined
• 2 tbsp. l. olive oil
• 3 cloves garlic, finely grated
• Grated zest of 1 lemon + wedges for serving
• 1 tbsp oregano, finely chopped
• 1/4 tsp red pepper flakes
• 1/4 cup dry white wine
• 4 tbsp (60 g) butter
• 4 cups arugula (about 50 g)
• 1/4 tbsp. grated parmesan

Preparation:

1. Preheat the grill to medium heat. Line the work surface with four 2-inch sheets of heavy-duty foil. Bring 6 cups of salted water to a boil in a large, deep skillet.
2. Add the linguine to the boiling water and cook, stirring occasionally, until halfway cooked through, about 5 minutes. Using tongs, transfer to a large bowl, add 1 tablespoon of olive oil, and toss well. Add 1/2 cup of the pasta cooking water and toss well (reserve the remaining cooking water). Add the shrimp, garlic, lemon zest, oregano, red pepper flakes, and the remaining 1 tablespoon of olive oil; season with salt and toss.
3. Divide the pasta evenly between sheets of foil. Sprinkle with wine and 1/2 cup of the pasta water (for two parcels). Coat each portion with 1 tablespoon (15 g) of butter. Bring the two short ends of the foil together and fold them in half; then fold the sides over to seal, leaving a little space inside for steam to circulate.
4. Grill the parcels, seam-side up, until puffed and the shrimp and pasta are thoroughly steamed, 10 to 12 minutes.
5. Carefully unfold the foil and add the arugula; toss until slightly wilted. Sprinkle with Parmesan and serve with lemon wedges.
   
   
   Note
   
   You need to pre-cook the pasta before putting it into the parcels. Cook it for about half the time recommended on the package.