Shrimp Bruschetta Pasta Foil Packets

These shrimp bruschetta pasta foil packets are so easy to prep in advance and take your camping (or glamping) trip to an entirely new level! Paired with french bread + Ellyndale olive oil and balsamic vinegar for dipping, this meal is sophisticated, delish, and easy --- the perfect combo!

First of all, please be sure to check with the campground you're staying at --- and make sure there's not a fire ban in place. (ie. that fires are allowed). 

Don't want to get you in trouble. 

Or start a forest fire. 

Secondly, it helps to have someone (like my hubby) who knows how to build a fire safely and easily. And who can tend to it / add more logs to keep it hot enough for cooking. And who can properly drown it when you're done.

You can also cook these on a grill if you need/want to. 

shrimp bruschetta foil packets on campfire

In case you missed it, I went into allllllllll the details about glamping (glamourous camping) and why it's so great in my last post. Paired with the info about picnicking in this post, you'll be a glamping pro in no time! While the foil packets are cooking on the campfire, you can snack on the french bread with Ellyndale olive oil and balsamic glaze dipping sauce. Oh, and drink Pinot Gris, of course! It's like being at a five star restaurant!

shrimp bruschetta pasta with bread and olive oil

To prepare these in advance, you make a batch of the bruschetta (heirloom tomatoes, olive oil, basil, artichokes, spices, etc.) and cook the pasta al dente, meaning slightly undercooked. It will finish cooking over the campfire!

shrimp bruschetta pasta foil packet close-up

The flavors are sophisticated and delish --- and these foil packets beat the heck out of hotdogs on a stick! 

shrimp bruschetta pasta for glamping

////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////// Disclaimer: this is a sponsored post written by me on behalf of NOW Foods. The opinions, text, recipe, and beautiful photos are all mine. Thank you for supporting brands that support Nosh and Nourish!! I choose them based on what I already cook/create with and feel 100% confident in recommending to you.

Shrimp Bruschetta Pasta

Shrimp Bruschetta Pasta


Shrimp Bruschetta Pasta Foil Packets


10 Roma Tomatoes (or 4 large heirloom tomatoes)
3⁄4 cups Ellyndale Organic Olive Oil
1⁄2 cup WHITE Balsamic Vinegar (or Golden Balsamic Glaze)
1 tablespoon raw cane sugar
1⁄2 tablespoon Salt
1⁄4 tablespoon Pepper
3 tablespoons Tube Basil (found in produce section)
8 cloves Finely Chopped Garlic
1 cup Diced Artichoke Hearts
2 pounds Frozen "Already Cooked" Shrimp
2 pounds Spaghetti
8 ounces Mozzarella Cheese


*Make sure you have tongs and a hot pad holder so that you can handle the foil packets once they're on the campfire. They get HOT!


  1. Chop the tomatoes and put into a large mixing bowl, juice and all.
  2. Add all ingredients except for the shrimp and pasta.
  3. This mixing bowl of "bruschetta" can also be used on its own and served with bread, or made into the shrimp bruschetta pasta. Store in the fridge until you are ready to finalilze dinner (this can be made up to 24 hours prior). 
  4. Boil water and cook the pasta al dente, usually only about 5 minutes. You want it to be softened but not fully cooked. Drain and rinse, the toss with 2 tbsp of olive oil. Store in a tupperware (this can be made up to 24 hours in advance).
  5. When you are ready to make your foil packets, make sure your campfire is nice and hot (you can also use a grill instead). 
  6. Using grill-safe heavy duty foil, tear off a large square. Put a handful of the al dente pasta in the middle. Top with a large serving spoon-ful of the bruschetta (~1/2 a cup) and 6 frozen shrimp. Sprinkle with mozzarella or an Italian cheese blend.
  7. Carefully fold up the sides of the foil and squeeze them together so that it makes a sort of point at the top. 
  8. Cook for 12 - 14 minutes, occasionally moving the packets to different locations over the campfire grill with the tongs(some areas are hotter than others, so it helps them cook more evenly when you switch their positions). 
  9. Use the tongs to open us the top and peek inside. They are done when the shrimp are hot and the cheese on top is completely melted. 
  10. Remove from fire and place the foil packet on top of a plate (I like using real ceramic plates rather than paper). 
  11. Eat and enjoy!

Yields 8 Servings