Pesto Pasta with Shrimp and Cherry Tomatoes


  • ½ pound short pasta such as penne or rigatoni 1 cup pesto (use your favorite purchased pesto or follow the recipe at right)
  • ½ cup sour cream
  • 1 12-ounce bag of shrimp (small 71–90 count cooked, deveined, and shelled), thawed
  • 1 pint cherry tomatoes, sliced in halves
  • ½ cup white wine
  • ½ cup Parmesan cheese (plus 2 tablespoons for garnish)
  • 4 pre-made foil packets Crushed red pepper for garnish (if desired)


  1. Precook pasta according to package directions. After draining water from the pasta, shock it in cold water and then drain again.
  2. Mix pasta, pesto, sour cream, shrimp, tomatoes, wine, and ½ cup Parmesan cheese in a bowl.
  3. Divide pasta mixture between 4 foil packets.
  4. Seal and fold packets.
  5. Place pasta packets into the campfire, and cook each packet for 4 minutes on one side. Flip the packets, and cook for an additional 4 minutes.
  6. Garnish with additional Parmesan cheese and crushed red pepper. Serves 4.