Shrimp Delight Pasta
1 package Vermicelli
1/2 teaspoon salt
1 tablespoon olive oil
1/2 cup parsley, coarsely chopped
1/2 cut basil leaf, coarsely chopped
4 cloves garlic, minced
1/2 onion, chopped
1 cup mushrooms, sliced lengthwise
1/3 cup butter
1 cup white wine
2 medium tomatoes, cut into chunks
30 each shrimp, cooked & peeled (remove tails)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Parmesan cheese, shredded
Pre-heat water, add salt. When water is boiling cook vermicelli to package directions. Time this cooking so that pasta will be hot and drained so the shrimp mixture below can be tossed into pasta immediately.
Shrimp Mixture: Saute garlic and onion until onion is clear; add fresh parsley and chopped basil, salt and pepper; saute for additional 2 minutes. Add butter and mushrooms, saute about 5 more minutes on medium heat stirring frequently. Add white wine and chopped tomatoes, simmer until mixture is heated, 3-5 minutes. Add cooked shrimp just long enough to heat through. If using pre-cooked frozen shrimp make sure they are at room temperature. Do not leave mixture on heat too long or shrimp will shrink.
Toss shrimp mixture into vermicelli making sure to mix well. Add about 1/2 of the Parmesan cheese as it is being tossed. Put into a flat style spaghetti bowl and sprinkle remaining Parmesan cheese of top. Serve immediately. Great with a green salad, French bread and a glass of white wine. |
|
|