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