Shrimp Scampi with Parmesan and Arugula Foil Packets

Preheat a grill to medium. Lay out four 20-inch sheets of Reynolds Wrap^® Heavy Duty Aluminum Foil on a work surface. Bring 6 cups salted water to a boil in a large deep skillet.

Add the linguine to the boiling water and cook, stirring occasionally, until pliable but not cooked through, about 5 minutes. Transfer to a large bowl using tongs, add 1 tablespoon olive oil and toss well. Add ½ cup of the 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 olive oil; season with salt and toss.

Divide the pasta mixture among the foil sheets. Drizzle evenly with the wine and ½ cup more pasta cooking water total. Top each with 1 tablespoon butter. Bring the two short ends of the foil together and fold twice; fold in the sides to seal, leaving a little room for steam to circulate.

Grill the packets seam-side up until puffed and the shrimp and pasta are fully cooked, 10 to 12 minutes.

Carefully open the packets and add the arugula; toss to wilt slightly. Sprinkle with the parmesan and serve with lemon wedges.