Wednesday, December 8, 2010

Shrimp Parmagiano over Vermicelli Pasta


Shrimp Parmagiano

Shrimp Vermicelli Pasta and lots of Grated  Pecorino Cheese

If you love Shrimp this is so delicious!
Medium size shrimp with tails on (30 to 50 count bag) thawed
1 lb Vermicelli pasta
Percorino romano cheese
Traditional Sunday Sauce  freshly made or your favorite jar sauce
3 tablespoons butter
Italian flavored bread crumbsr
Fresh parsley chopped
1/2  cup white wine
olive oil
2 cloves minced garlic
shredded mozzarella

In a large deep fry pan, wok style, add 3 tablespoon of oil in pan saute garlic till golden, remove garlic from pan. Add the bag of shrimp saute for three minutes. Next add already cooked sauce (around four cups of sauce)  Add wine simmer 3 more minutes. In  a seperate large sauce pot of salted water, boil vermicelli until desired doneness.
In a small fry pan saute bread crumbs with  butter till slightly browned.
Serve with pasta on the plate, top with shrimp, sprinkle with  buttered fried bread crumbs, top with sauce and load lots of grated cheese, mozzarella and fresh chopped parsley on top and enjoy!
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