Mama’s Shrimp Pasta

by Whiski Business on February 15, 2011

A little re-post for ya!!

When I took care of my mom I would make this for her. Not too spicy, but with a little kick. She loved it….she would giggle because it would make her nose run. What a wonderful honor it was to care for her. Miss ya mama!


8 oz vermicelli pasta

2 C fresh broccoli

2 shallots, finely chopped

1 clove garlic minced

1 6.5 oz jar sun-dried tomatoes in oil–chopped

1 lb frozen, peeled and deveined shrimp (thawed/drained)

¼ to 1 tsp crushed red pepper (depending on heat)

¼ C fresh basil chiffonade (rolled up and sliced in strips)

Salt and Pepper to taste

In large pot cook pasta according to directions, about halfway through add the broccoli and finish cooking. Drain, keep the pasta and broccoli in the pot and cover to keep warm.

Drain tomatoes, put the oil from the tomatoes in a large skillet, heat on medium-high. Cook shallots a minute until tender, add shrimp, crushed red pepper and garlic cook another couple of minutes then add the sun-dried tomatoes and cook until the shrimp are totally pink. Toss the shrimp in with the pasta. If too dry add a bit of olive oil. Salt and pepper to taste. Top with the basil

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