A fast and easy Italian Pasta Dish, Shrimp and Tomato Vermicelli made with cherry or grape tomatoes, fresh herbs, add a little hot pepper and make it as spicy as you like.
Well, school started today for my youngest daughter, and so far so good. First day done, approximately 220 to go!
She came home extremely motivated and full of optimism for the coming school year. This is a big one for her, high school, first year. We can only hope for the best.
As I up date this post with new photos and I cannot believe that my daughter is now into her 4th year of high school!
Here in Italy high school is a little, no actually, a lot different from what I was used to. There are technical schools, such as cooking, bookkeeping, computer and the more complicated ones such as Languages, Science and the dreaded Classic.
My youngest daughter followed in her sister’s footsteps and chose Classic. Where Latin and ancient Greek are taught. So needless to say an interesting year is upon us.
Let us just hope that if the first day is any example to the coming year, all should go well. And yes it has gone well.
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Italian Shrimp and Tomato Vermicelli
This year becomes a little more difficult because the school week is not five days but six. She will be attending school even on Saturday.
More Delicious Shrimp Recipes you may enjoy!
Slowly but surely this is becoming a thing of the past in a lot of schools, but unfortunately not in hers yet.
She finishes school at 1:10 p.m. which means I really need to have something on the table for my family that I can make quickly and that is also delicious.
That is where this Italian Pasta with Shrimp and Tomatoes Recipe comes in handy. Made with small frozen or fresh shrimp, fresh ripe tomatoes, olive oil, garlic and some fresh herbs that are still hanging on from the summer.
This is a yummy shrimp and tomato pasta dish that might just become one of your favourites. Buon Appetito!
Italian Shrimp and Tomato Vermicelli
Ingredients
- 1/4 cup olive oil
- 1-2 cloves garlic chopped
- 1 cup small shrimp
- 20-25 in small tomatoes cut half (cherry or grape tomatoes)
- 1/4 grams cut chopped fresh Italian parsley
- 1 teaspoon oregano
- pinch or 2 of hot pepper flakes (if desired)
- 1/4 teaspoon salt
- 2 - 3 leaves fresh basil chopped
- 3 cups cooked vermicelli (spaghetti)
Instructions
- In a medium frying pan add olive oil and garlic cook for approximately 30 seconds, then add the shrimp, tomatoes, parsley, oregano, salt, hot pepper flakes and basil, stir to mix, cook on low to medium heat for approximately 10-15 minutes (stirring occasionally) until shrimp is cooked (until shrimp is pink and opaque) and sauce has thickened.
- Add cooked pasta and a half ladel of pasta water. Toss and cook on medium high for about 30 seconds. Serve immediately. Enjoy!
Nutrition
Joyce says
I love this pasta thanks so much for the recipe.