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    Lemon-Basil Pasta with Shrimp

    Source of Recipe


    List of Ingredients

    8 oz uncooked vermicelli
    ¼ cup fresh lemon juice
    ½ tsp salt
    2 T extra-virgin olive oil
    ½ cup finely chopped fresh basil
    ¾ lb shelled deveined uncooked shrimp
    2 garlic cloves, minced
    1 zucchini, halved lengthwise, cut into ½ -inch slices (¾cup)
    1 yellow summer squash, cut into ½ -inch slices (¾cup)


    1. Cook vermicelli to desired doneness as directed on package. Drain.
    2. Meanwhile, in small bowl, combine lemon juice, salt and 1 tablespoon of the oil; beat with wire whish until well blended. Gently stir in basil. Set aside.
    3. In a nonstick skillet, heat remaining oil over high heat until hot. Add shrimp; cook 3 minutes, stirring frequently.
    4. Add garlic, zucchini and summer squash; cook 3 to 4 minutes or until vegetables are tender and shrimp is pink. Add cooked vermicelli and basil mixture; toss gently




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