Recipe by Bill Hilbrich
This dish, served with a salad, will make a nice quick meal for one or by adding a side dish of vegetables, a light lunch for two. The small salad size shrimp work best for me, but remember that Cooking is a Creative Sport.
Top Review by lum
I used fresh Gulf shrimp (because I had it) and asiago because I had no parmesan on hand. I initially chose this recipe because I had no white wine and no time to go to the store. The flavor of the vermouth was surprisingly good. I really appreciate this creative recipe. It is super yummy, elegant and simple and quick to fix.
- 1 cup cooked shrimp (frozen salad size works best)
- 2 tablespoons olive oil (divided)
- 1 tablespoon butter
- 1 tablespoon garlic (minced)
- 1⁄4 cup vermouth
- 1 cup dry pasta (I like Rotini)
- 1⁄4 cup grated parmesan cheese (Not the stuff in the Green Shaker)
Directions See How It's Made
- Start 3 quarts of salted water to boil, and start heating 1 Tablespoon of Olive Oil and the Butter in a frying pan over medium heat.
- Thaw the shrimp in a colander under cold water.
- When the water comes to a boil, add the pasta, stir and wait 5 minutes.
- After the pasta has been cooking for 5 minutes, add the garlic and the shrimp to the oil and butter, and stir for two minutes, then turn off the heat under the frying pan and add the vermouth.
- Drain the pasta, add it to the frying pan and toss for another minute.
- Put the shrimp and pasta into a shallow bowl, add the parmesan cheese and the other tablespoon of olive oil.