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Lemon Seafood Pasta Recipe

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This recipe can also be made with fish fillets. Pairs well with Gallo Family Vineyards Chardonnay.

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Lemon Seafood Pasta Recipe

Prep: 15 min. Cook: 15 min.

Yield: 3-4 Servings

15 15 30

Ingredients

1 pound uncooked vermicelli
4 tablespoons olive oil
2 tablespoons unsalted butter
12 uncooked large shrimp, peeled and deveined
2 to 4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 to 4 teaspoons grated lemon peel
4 to 6 tablespoons lemon juice
1/2 cup Gallo® Family Vineyards Chardonnay
1 tablespoon capers, drained
15 Greek olives, pitted and halved
2 tablespoons oil-packed sun-dried tomatoes, cut into strips
1 cup minced fresh parsley
Salt and pepper to taste

Directions

Cook vermicelli according to package directions. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add shrimp, garlic and red pepper flakes; cook and stir 5-6 minutes or until shrimp turns pink. Add lemon peel, lemon juice and wine; saute 1 minute. Stir in capers, olives and sun-dried tomatoes; saute 1 minute.
Drain vermicelli; toss with shrimp mixture. Sprinkle with parsley; gently toss. Season with salt and pepper to taste. Yield: 3-4 servings.

Originally published as Lemon Seafood Pasta in Taste of Home Cooking School Collection Spring 2009, p56

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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