This dish is a fusion of Italian and Mexican. You can change the ingredients to what you may have in your pantry. If you like it hot and spicy you may increase the red pepper or even use green chilies and more black pepper.
On the other hand, if you don't like it too hot reduce the quantity. You can substitute scallops, or pounded chicken breast strips, but cook the chicken for about 4 minutes.
1:angel/vermicelli noodles for four
2:1 tablespoon olive oil
3:1 tablespoon olive oil
4:1/2 teaspoon dried red pepper flakes
5:1 teaspoon dried oregano
6:1-2” onion, chopped fine
7:8 cloves garlic chopped fine
8:20 large shrimp cleaned
9:1 cup crushed Italian tomato canned
10:juice of 1/2 lemon
11:4 tablespoons salted butter
12:1 cup chopped cilantro loosely packed
13:1/2 tea spoon cracked black pepper
14:salt to taste
15:1 cup parmesan cheese coarse grated
No nutrition information available
Cook Vermicelli noodles (item 1) to desired firmness. Strain, shake out all water, place noodles back in pan and mix in item 2, olive oil. Toss and place aside to keep warm.
At the same time while noodles are cooking. Heat a frying pan on high heat and place items 3, 4 and 5 and sauté for about 15 seconds, or until spices darken and release their aromatic bouquet. Immediately add items 6 and 7 and sauté till onion is light golden brown. Add item 8 and sauté for one minute. Add item 9, 10 and 11.
As soon as butter has melted and the sauce is simmering, add item 12, 13 and 14. The total cooking time from the time the shrimp were added to the simmer should not take more than three minutes, any longer and the shrimp may over cook.
Immediately serve the five shrimp around each warm plate, Pour enough sauce to moisten the vermicelli and toss it. Place an attractive heap of noodles in the middle of the plate, dribble sauce around the plate, sprinkle with 1/4 cup cheese and 1/4 cup chopped cilantro. Garnish with fancy sliced lemon wedge.