Shrimp & Roasted Tomato Fettucine En Papillote

• 3/4 pound Medium Shrimp, Peeled and Deveined
• 1 pound Fettucine
• 1 Roasted Red Pepper (I purchased store-bought to save time)
• 1 teaspoon Olive Oil
• 1 Box of Cherry Tomatoes
• 1 Head of Garlic, Wrapped in Tin Foil
• 1/2 teaspoon Red Pepper Flakes
• 1/2 teaspoon Cracked Black Pepper
• Juice of 1 Lemon
• 1 tablespoon Fresh Parsley, Chopped
• 1 Bunch Fresh Basil + 1 Tablespoon for Garnish
• 1 teaspoon Sea Salt
• 1/3 cup Grated Parmesan Cheese
• 1 1/2 teaspoons Granulated Sugar

1. Preheat oven to 425.
2. Bring large salted pot of water to a boil. Add Fettucine noodles. Cook until al dente.
3. While 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.
4. Tear 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.
5. Drain 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.
6. Cook parchment envelopes for 10 minutes. Remove and serve on plates with a side salad and warm bread immediately. The aromas are so fabulous, enjoy!

shrimp, fettucine, red pepper, olive oil, tomatoes, garlic, red pepper, pepper, lemon, fresh parsley, fresh basil , salt, parmesan cheese, sugar

Taken from food52.com/recipes/9069-shrimp-roasted-tomato-fettucine-en-papillote (may not work)