 |
125ml/
4 ounces extra virgin olive |
| |
oil |
|
2
shallots, chopped fine |
|
2
zucchini, diced fine |
|
125ml
/ 4 ounces dry white wine |
|
200
grams/ ½ pound fresh small |
| |
shrimp,peeled
and deveined |
|
15
grams/ 1 tablespoon fresh |
| |
oregano,
minced |
|
15
grams/ 1 tablespoon chopped |
| |
parsley |
|
salt
and fresh ground pepper to |
| |
taste |
|
100
grams/ 3 ounces Parmesan, |
| |
coarsely
grated |
|
450
grams/ 1 pound fresh or dried |
| |
vermicelli |
|
|
Place
a large pan over medium heat and add the olive oil. When the oil
is hot but not smoking add the shallots and sauté. After
a few minutes add the zucchini. When the zucchini begins to brown
turn up the heat and add the wine. Then add the shrimp and stir
well, turn up the heat and add the remainder of the wine.
Cook the vermicelli
according to the directions on .How
to make Fresh Pasta Add the cooked vermicelli to the sauce
and toss well with the oregano and half of the Parmesan cheese.
Serve on warm, individual plates. Quickly garnish with the chopped
parsley and the remainder of the Parmesan.
|
