Lemon Seafood Pasta Recipe

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Lemon Seafood Pasta Recipe
Lemon Seafood Pasta Recipe photo by Taste of Home
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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.
MAKES:
3-4 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min.
MAKES:
3-4 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min.

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

  • 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
  1. 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.
  2. 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

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