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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1/2 cup 31g / 1.1oz Onion - chopped

  3. 1/2 teaspoon 2 1/2ml Thyme

  4. 1/2 teaspoon 2 1/2ml Cayenne pepper

  5. 1/2 teaspoon 2 1/2ml Black pepper

  6. 1/2 teaspoon 2 1/2ml Basil

  7. 1 tablespoon 15ml Garlic - chopped

  8. 1 tablespoon 15ml Worcestershire sauce

  9. 1/2 teaspoon 2 1/2ml Tabasco sauce

  10. 2 cups 125g / 4.4oz Tomatoes - diced

  11. 2 teaspoons 10ml Sugar

  12. 1/2 cup 31g / 1.1oz Green onions - chopped

  13. 3 cups 711ml Chicken stock

  14. 1 lb 454g / 16oz Vermicelli

  15. 1 lb 454g / 16oz Shrimp - peeled and deveined

  16. 1/2 cup 73g / 2.6oz Grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * or substitute chicken Saute the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour. Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hot. Serves 4-6

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