Vermicelli with Shrimp and Fresh Herbs
Prep time
Cook time
Total time
Recipe type: Main Dish, Seafood, Pasta
Serves: 3-4 servings
  • 1 pound fresh or frozen E-Z peel shrimp
  • 4-5 tablespoons butter, divided
  • 6 to 8 shallots
  • pinch red pepper flakes
  • ¼ cup half and half
  • 1 cup loosely packed herbs [I used dill, parsley, cilantro and chives], roughly chopped so that you have about ½ cup.
  • 1 lemon
  • ½ lb. vermicelli
  1. Peel the shrimp, leaving the tails on if desired. Blot dry with paper towels and sprinkle lightly with salt. Set aside.
  2. Get a 3-quart pan of salted water on high heat for cooking the pasta.
  3. In a large skillet, melt 2 tablespoons of the butter.
  4. Peel the shallots, cut in half the long way and then in ¼ inch slices - you should have about ½ cup.
  5. Add the shallots to the melted butter, and lower the heat.
  6. Add a generous pinch of the red pepper flakes.
  7. Cover the pan and cook for about 5 minutes, until shallots are very soft, stirring once or twice.
  8. Raise the heat, and add the shrimp, in a single layer. Cook about 2 minutes on the first side.
  9. When you put the shrimp in the pan, get the pasta in the now-boiling water; if you are using vermicelli, that usually takes 5 to 6 minutes to get to the al dente stage, so keep an eye on it.
  10. Turn all of the shrimp over [tongs make this easier], and cook another minute.
  11. Add the additional 2 tablespoons of butter, and the half and half, and bring up to a simmer.
  12. Add the herbs and stir to combine. Taste a little of the liquid and add salt if needed.
  13. When it's done, drain the pasta, saving ½ cup of the cooking liquid.
  14. Stir the pasta into the shrimp and sauce. Add small amounts of the pasta cooking liquid if needed, to ensure there is a light sauce.
  15. Cut the lemon in half. Cut ½ of the lemon into narrow wedges. Squeeze the juice from the other half and add to pasta. Put the wedges in a small serving bowl to pass at the table as needed.
  16. Serve in a large shallow bowl, or fill plates in the kitchen. You can snip chives over the top if desired.
  17. Refrigerate leftovers.
Recipe by The Creekside Cook at