Shrimp Parmagiano over Vermicelli Pasta

Wednesday, December 8, 2010










Medium size shrimp with tails on (30 to 50 count bag) thawed

1 lb Vermicelli pasta Pecorino Romano cheese Traditional Sunday Sauce freshly made or your favorite jar sauce 3 tablespoons butter Italian flavored bread crumbs

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 tablespoons of oil in pan saute garlic till golden, remove garlic from pan. Add the bag of shrimp sautes for three minutes. Next, add already cooked sauce (around four cups of sauce) Add wine simmer 3 more minutes. In a separate large saucepot of salted water, boil vermicelli until the 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!

18 comments

  1. This looks delicious! I can't wait to make it! YUM!!!

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  2. Beautiful, simply beautiful. The combination of shrimp and pasta seems to be a staple. Change up the sauce or cut of pasta and it still works deliciously!

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  3. This is right up our alley! Looks delicious Claudia!

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  4. Thunk.

    My jaw just hit the floor.


    That looks like perfection.

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  5. Shrimp and pasta make me sing - don't even need my Sunday sauce - this will be made soon - you just put me in the mood!

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  6. So quick, easy, and delicious!This is right up my alley too!

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  7. Hi Claudia-This is my kind of shrimp dish, with homemade marinara sauce on hand...never mind the "no cheese on seafood snobs"
    I'd like to know who made up this culinary rule?
    Yesterday, my daughter made the most delicious shrimp risotto with zucchini, peas, and saffron, and of course, added the parmigiano, and butter at the very end. Yummy!
    You never fail to disappoint with any amazing dish, or dessert you make!
    Congratulations on the Top 9!

    BTW-I tagged you...check it out on my blog!
    Hugs!

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  8. Claudia, this looks SO good! I've never had Shrimp Parmagiano before but it sounds fabulous. And your Sunday sauce sounds amazing! I love all the different meat in it. I can imagine how good your kitchen must smell while your sauce is cooking. Thank you so much for visiting my blog! I hope you're having a great week!

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  9. Claudia, how did you know that I love pasta with shrimp Parmagiano? This looks deeeeeeeeeeeelish!

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  10. Claudia~you have made another stellar dish~this one sounds so delicious with the shrimp.

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  11. Holy moly, my mouth is watering! This looks wonderful! Satisfying both pasta and seafood cravings all at once!

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  12. This is certainly my kind of cooking. Can't go wrong with pasta and shrimp.
    Buon appetito with a great big smile ;))

    Ciao for now,
    Claudia

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  13. Mmm, this looks so good. I'm getting ready to make Ina's roasted shrimp with feta, but now I want yours.

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  14. I will never reject a plate of shrimp and pasta. Yours looks yummy. Oh, please go to my blog to claim your Stylish Blogger Award. It was given to me by another fantastic blogger, Elisabeth and one of the rules is to pass on to other bloggers whom I think are fantastic and you are one of them in my list. Thanks again for sharing with us all the wonderful stories and recipes. HUGS!

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  15. Wow, that looks fantastic. I have a pound of shrimp in the fridge that I've been trying decide what to do with. I lean towards white sauces but this is so, so much more healthy. Ugh, choices.

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  16. I absolutely love this recipe! Shrimp is a definite favorite in our house. Add a little pasta and sauce and you've got a fabulous dish!

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  17. I could dive into this beautiful bowl of pasta - looks amazing!!

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