Shrimp & Vermicelli Scampi
Roasted Garlic & Olive Oil
Fish / Seafood
  1. One package (7 ounces) NEAR EAST® Vermicelli Pasta with Roasted Garlic & Olive Oil
  2. 2 cups asparagus, cut into 2-inch lengths
  3. 1 tablespoon olive oil
  4. 1 tablespoon fresh thyme or 1 teaspoon dried thyme leaves
  5. 3/4 lb. fresh medium shrimp, or thawed frozen shrimp, shelled and deveined, cut in half lengthwise
  6. 1 cup halved small cherry tomatoes
  7. 1 tablespoon fresh lemon juice
  8. Freshly cracked black pepper
  9. Grated Parmesan cheese (optional)
Preparation Instructions
  1. Boil pasta as package directs in Step 1. Drain; return to saucepan to keep warm.
  2. In small bowl, mix contents of Spice Sack with 1/4 cup water; set aside.
  3. Meanwhile, in large skillet, bring 1/4 cup water and asparagus to a boil over medium high heat. Cover and cook 3 to 4 minutes until barely tender. Drain any excess water from pan.
  4. Add olive oil and thyme to skillet and heat 30 seconds over medium high heat. Add shrimp; cook about 3 minutes, stirring frequently, until shrimp are opaque. Stir in reserved Spice Sack mixture.
  5. Add cherry tomatoes and lemon juice; cook about 1 minute, or just until heated through.
  6. Toss shrimp mixture with pasta. Serve with pepper and grated cheese, if desired.
4 servings
10 Minutes
10 Minutes