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Lemon Seafood Pasta

 Lemon Seafood Pasta
This recipe can also be made with fish fillets. Pairs well with Gallo Family Vineyards Chardonnay.
3-4 ServingsPrep: 15 min. Cook: 15 min.


  • 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


  • 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.

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Lemon Seafood Pasta (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.