- 1 pound vermicelli pasta
- 1 tablespoon vegetable oil
- 1 pound medium shrimp – peeled and deveined
- 3 tablespoons minced garlic
- 2 tablespoons butter
- 2 tablespoons grated Parmesan cheese
Cook pasta in a large pot of boiling water with vegetable oil until al dente.
Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water.
In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir.
Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.