Quick Shrimp & Vegetables with Vermicelli

Serves 6


1 lb vermicelli pasta
40 frozen shrimp, peeled and deveined. Thaw and pat dry.
1 T butter
½ C white wine such as a Sauvignon Blanc
1, 11 oz. package Bird’s Eye Steam Fresh Baby Broccoli Blend
8 cherry tomatoes cut into quarters
3 cloves of garlic
¼ C Kores Estate Olive Crate Oil
Handful fresh flat leaf parsley chopped
1 t of your favorite seasoning like Trader Joes 21 Seasoning Salute
2 T fresh lemon juice
2 t kosher salt
½ t pepper


  • Bring 8 C water to boil and add pasta. Cook for 10-12 minutes until al dente.
    In a large sauté pan, add 2 T oil, and 1 T butter. Add the medley mix and the tomatoes, and sauté for about 2 minutes on medium high. Add the garlic and cook until fragrant, about 30-45 seconds. Add about 1 heaping t of kosher salt and the pepper. Then add most of the wine, reserving some if needed to moisten. Add the lemon juice and continue to cook and reduce for about 3 minutes. Then lower the heat and add the shrimp. Stir and cook just until done, about 2 minutes. Add about 2 T more oil. Then ladle the cooked pasta into the pan, adding most or all to your desired amount and blending everything. Pour everything into a large pasta serving bowl, sprinkle with the fresh parsley and a light topping of salt, as well as more oil to make sure it’s moist and glistening!!!

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