Ingredients
1 pound uncooked vermicelli4 tablespoons olive oil2 tablespoons unsalted butter12 uncooked large shrimp, peeled and deveined2 to 4 garlic cloves, minced1/4 teaspoon crushed red pepper flakes2 to 4 teaspoons grated lemon peel4 to 6 tablespoons lemon juice1/2 cup Gallo® Family Vineyards Chardonnay1 tablespoon capers, drained15 Greek olives, pitted and halved2 tablespoons oil-packed sun-dried tomatoes, cut into strips1 cup minced fresh parsleySalt and pepper to taste
Preparation
Cook vermicelli according to package directions. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add shrimp, garlic and red pepper flakes; cook and stir 5-6 minutes or until shrimp turns pink. Add lemon peel, lemon juice and wine; saute 1 minute. Stir in capers, olives and sun-dried tomatoes; saute 1 minute.
Drain vermicelli; toss with shrimp mixture. Sprinkle with parsley; gently toss. Season with salt and pepper to taste.
