Ingredients
1
package (7 ounces) vermicelli
1
tablespoon olive or vegetable oil
2
cloves garlic, finely chopped
1/2
cup red onion wedges
1
medium zucchini, cut into 2x1/4-inch strips
1
medium yellow summer squash, cut into 2x1/4-inch strips
1/4
teaspoon salt
1
pound uncooked peeled deveined medium or large shrimp, thawed if frozen
1
cup marinara sauce
2
tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
Preparation
Cook and drain vermicelli as directed on package. While vermicelli is cooking, heat oil in 10-inch skillet over medium heat. Cook garlic and onion in oil 2 to 3 minutes, stirring frequently, until onion is crisp-tender. Stir in zucchini, yellow squash and salt. Cook 2 to 3 minutes, stirring frequently, just until squash is tender; remove vegetables from skillet.
Add shrimp to skillet. Cook and stir 1 to 2 minutes or until shrimp are pink and firm. Meanwhile heat marinara sauce in 1-quart saucepan over medium heat until hot.
Divide vermicelli among 4 bowls; toss each serving with about 2 tablespoons marinara sauce. Top with vegetables and shrimp. Drizzle with remaining marinara sauce. Sprinkle with basil.
