Ingredients Jump to Instructions ↓

  1. 2 tbsp. butter

  2. 2 tbsp. vegetable oil

  3. 12 oz. med. size shrimp (peeled and deveined)

  4. 2 lg. cloves of garlic (crushed)

  5. Half of a 16 oz. pkg. vermicelli pasta

  6. 3/4 c. heavy cream

  7. 1/2 c. dry white wine

  8. 1 c. frozen peas, thawed

  9. 1/4 c. chopped fresh parsley

  10. 3/4 c. grated Parmesan cheese

  11. 1/2 tsp. dried basil leaves

  12. 1/2 tsp. crushed hot red pepper

Instructions Jump to Ingredients ↑

  1. In a deep 4 quart saucepan over high heat, bring 2 quarts of water to a boil. Meanwhile, in a deep 12 inch skillet over medium high heat, heat butter and oil, add shrimp and garlic; cook for about 6 minutes. Stirring frequently until shrimp are just pink.

  2. Using a slotted spoon, remove shrimp and place in a bowl. Add vermicelli to boiling water; cook about 5 minutes, stirring frequently until tender. Meanwhile, add cream to the skillet along with wine, peas, parsley, 3/4 cup grated Parmesan cheese, basil, and crushed red pepper; bring to a boil over medium high heat. Reduce heat to low; simmer 5 minutes, stirring occasionally until flavors are blended. Drain pasta; add to mixture in skillet along with cooked shrimp; stir until well mixed and heated. Serve immediately, sprinkled with additional 1/4 cup Parmesan cheese, if desired.

  3. Yields 6.


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