There’s something about cooking under an open sky that makes food taste much better. If you’re tired of the same old hot dogs and hamburgers, these two of my favorite recipes – Pasta Alfredo with Shrimp and Carne Asada – will take your camping cuisine to the next level. They’re super easy, hearty, and absolutely worth the (very little) effort.
Bonus: printable guides included at the end so you can pack light but eat like a legend.
Recipe #1: Pasta Alfredo with Shrimp
Why it works for camping:
Minimal prepping, and it cooks fast over a single burner.
Ingredients (Serves 2-3):
½ lb fettuccine (or linguine)
1 tbsp olive oil
3 cloves garlic, minced
½ lb shrimp, peeled & deveined (frozen shrimp work great)
¾ cup heavy cream
½ cup grated Parmesan
Salt & pepper
Optional: parsley, lemon wedge
Instructions:
Cook the pasta in salted water until al dente. Drain and set aside.
In a skillet, sauté garlic in olive oil over medium heat.
Add shrimp and cook until pink and opaque—about 2-3 minutes per side.
Lower heat, add cream and Parmesan, and stir until the sauce thickens.
Toss in the cooked pasta. Season with salt, pepper, and a squeeze of lemon.
Pro Tip: Use pre-cooked shrimp to skip the raw seafood handling at camp.
Recipe #2: Grilled Carne Asada Tacos
Why it works for camping:
Grill directly over the fire for a smoky, flame-kissed flavor.
Ingredients (Serves 4):
1.5 lbs flank or skirt steak
¼ cup olive oil
Juice of 2 limes
4 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Salt & pepper
Corn tortillas
Toppings: chopped onion, cilantro, salsa, lime wedges
Instructions:
Store in a ziplock bag in your cooler for up to 24 hours.
Grill over open flame or camp stove, 4–6 minutes per side for medium-rare.
Let it rest 5–10 minutes, then slice thinly across the grain.
Serve in warm tortillas with your favorite toppings.
Pro Tip: Wrap tortillas in foil and heat them near the fire while the steak rests. At home, before your trip, you can also marinade the steak for a deliciously flavored taco!
