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Vermicelli with Shrimp and Herbs is easy and delicious
This is one of those weeknight meals that seems a lot fancier than the actual effort it takes to make. Vermicelli with Shrimp and Herbs is a favorite of ours, partly because it is so easy, but mostly because it is so good.
Before I go any further, I have to mention that I first talked about this recipe when I partnered with AeroGarden to create recipes using fresh herbs or veggies grown with one of their hydroponic garden set ups. This post is no longer sponsored, but we remain fans of their products and still use that original unit to grow herbs in the winter. Here is a similar, but updated model if you want to get some herbs, flowers, or veggies growing this winter: Harvest Elite.
You can get fresh herbs in the grocery store all year
Fresh herbs are definitely the heart of this recipe, but you don’t have to grow them yourself. It’s February when I’m writing this and almost all grocery stores have a good supply of fresh herbs. They’re usually only a couple bucks a bunch, you can use the extras for Herbed Cheese Gougeres or Mediterranean Orzo Salad. If you’re making this during warmer months, you could check out your local Farmer’s Market for fresh herbs. While you’re grabbing the herbs, snap up a couple shallots and a lemon.
Vermicelli is a long pasta, and here in the U.S., it’s usually thinner than regular spaghetti, which we like. If you can’t find Vermicelli, you can use thin spaghetti or even angel hair pasta. I think the flavors are better in this dish with a less substantial pasta, but use what you enjoy.
What kind of shrimp is best for this recipe?
Make sure to read through the recipe, because this comes together very quickly and you don’t want to overcook the shrimp. Speaking, of shrimp, please get raw shrimp. Already cooked shrimp will definitely get tough and rubbery in this recipe. I used E-Z Peel shrimp, but you can get raw shrimp that is already peeled. Jumbo shrimp are usually pretty pricey but look for sales for extra-large or just large.
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Vermicelli with Shrimp and Fresh Herbs
Equipment
Ingredients
- 1 pound fresh or frozen E-Z peel shrimp
- 1 teaspoon salt, divided, and added at various stages [see direction below]
- 4-5 tablespoons butter, divided
- 6 medium shallots
- 1 pinch red pepper flakes
- 1/4 cup half and half
- 1 cup loosely packed herbs [dill, parsley, basil, cilantro, and chives, or any combo that you like]
- 1 lemon
- 1/2 lb. vermicelli
Instructions
- Peel the shrimp, leaving the tails on if desired. Blot dry with paper towels and sprinkle lightly with salt. Set aside.
- Place all of the herbs in a pile, on a cutting board, and chop through them with a chef's knife, pushing them back into a pile as needed, until they are uniformly chopped into smallish pieces, but not quite what you would call minced. You should have around 1/2 cup.
- Get a 3-quart pan of salted water on high heat for cooking the pasta.
- In a large skillet, melt 2 tablespoons of the butter.
- Peel the shallots, cut in half the long way and then in 1/4 inch slices - you should have about 1/2 cup.
- Add the shallots, about 1/4 teaspoon of the salt, and a generous pinch of red pepper flakes to the melted butter, and lower the heat.
- Cover the pan and cook on low heat for about 5 minutes, until shallots are very soft, stirring once or twice.
- Raise the heat, and add the shrimp, in a single layer. Cook about 2 minutes on the first side.
- 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.
- Turn all of the shrimp over [tongs make this easier], and cook another minute.
- Add the additional 2 tablespoons of butter, and the half and half, and bring up to a simmer.
- Add the herbs and stir to combine. Taste a little of the liquid and add salt if needed.
- When it's done, drain the pasta, saving 1/2 cup of the cooking liquid.
- 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.
- Cut the lemon in half. Cut 1/2 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.
- Serve in a large shallow bowl, or fill plates in the kitchen. You can snip chives over the top if desired.
- Refrigerate leftovers.
It is so fresh tasting – the herbs are perfect with the shrimp!
It’s easy and delicious. Vermicelli with Shrimp and Herbs is pretty much the perfect meal.
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I love seeing all of these fresh herbs in a pasta dish. There’s nothing better. Fantastic pasta dish!
Thanks MJ – I am craving it again already!
Love the sound of this recipe, fresh herbs are so good wit pasta.
I totally agree & thanks for stopping by!
Glad the AeroGarden is delivering so much pleasure. Not to mention tasty ingredients. 😉 This is a lovely dish — thanks so much.
Thanks John – I am really loving it 🙂
Oh no, why did I have to look at this before lunch time? Now I am STARVING! It looks absolutely amazing, Donalyn and something my family will love 😀
Oh no – sorry Bonnie! 😀
That aero garden sounds fantastic. Your herbs look amazing and they would add beautiful flavour to this lovely looking pasta xx
Thanks Charlie – hope you give it a try!
“The best part of course, is having beautiful fresh herbs for cooking.”
You gre those herbs? Wowza. This time of year too. GREG
I know, Greg – so cool to have them this time of year!
OMG! I can believe that you are getting all this herbs…the vermicelli with shrimps look fabulous…and yes fresh herbs!
Hope you are having a great week Donalyn 🙂
Thanks Juliana and the same for you 🙂
What a nice breath of fresh air in the middle of all the seasonal rich or heavy dishes… I love the way yoi have seasoned the pasta with a mixture of herbs!
It really was a great change Sissi – very light and satisfying.
I could eat this vermicelli all day long, and I’ll bet the flavors are wonderful with the fresh herbs!
Thanks Dara – me too!
I made this for friends on Christmas eve and we all agreed that it was amazing, so thanks for a great idea! Looking into an Aero Garden too!
Really glad that you all enjoyed the recipe Patrice and thanks so much for coming to tell me! You will absolutely be thrilled with an AeroGarden too!
I just had to stop back in to tell you how much we loved this recipe! SO so good! I have made it for two different sets of dinner guests and they all raved about it. I sent them to your blog for the recipe, so i hope you have a couple of new readers now. Thanks for another winner!!!
You know I love hearing this, Bonnie – thank you! Happy New Year!
I love shrimp & can’t wait to try this! Thank you Pinterest!
This is such a great looking dish! I love the combination of seafood and pasta and this looks so fresh and inviting!
Thank you Simone – it is a favorite of ours.
Holy moly, woman! We had this for our Valentines Day dinner and wow! This is one of your best recipes ever! We Love Love Love it!
I was afraid this would be hard to make, but you made it very easy. It is also delicious. Your recipes never let me down. Thanks again!
Love, love ,love this amazing recipe. Fast and delicious!
Thanks for letting me know, Wendy ♥