Course: Main Courses - Fish & Seafood, Main Courses - Pasta & RIce
Cuisine: Italian
Ingredients
8OuncesUncooked Vermicelli
1/3CupOlive Oil
1 to 1 1/2PoundsFresh Medium ShrimpPeeled & Deveined
1CupChopped Onion
3ClovesGarlicCrushed
2 16-OunceCans TomatoesUndrained & Chopped
2TeaspoonsDried Basil
1/2TeaspoonSalt
1/4TeaspoonPepper
1/2CupChopped Fresh Parsley
3/4CupSliced Ripe Olives
3TablespoonsGrated Parmesan Cheese
Instructions
Cook vermicelli according to package directions; drain and set aside.
Heat oil in a large Dutch oven over medium high heat. Add shrimp, onion, and garlic; cook, stirring constantly, 5 minutes or until shrimp are pink. Remove shrimp and set aside.
Add tomatoes, basil, salt and pepper; bring to a boil. Cook, uncovered, 5 to 7 minutes.
Add vermicelli, shrimp, and parsley; toss until mixture is well coated. Transfer to serving dish. Sprinkle with ripe olives and Parmesan cheese. Makes 6 servings.
Notes
I find that too much parsley can be overpowering, so I usually cut the amount in half.