The Family Home Blog

Cold Shrimp Vermicelli

Aug 13, 2015
Alison Lewis

Looking for a cool main dish for a warm August day? This Cold Shrimp Vermicelli recipe is so fresh, easy and includes some of my favorite summertime ingredients. What I really love is that you can prepare this recipe ahead of time and assemble it right before serving. Cook the pasta in the morning and store it in a large Ziploc® Container with One Press Seal. You can prepare some of the veggies ahead of time too by dicing them up and storing them in the fridge. Then all you have to do the next day is assemble – quick and easy! 

Cold Shrimp Vermicelli 

Cold Shrimp Vermicelli

Prep: 20 minutes
Cook: 10 minutes
Yield: 4 to 6 servings


3/4 pound vermicelli pasta, cooked and cooled
2 large tomatoes, cored and roughly chopped
3/4 cup extra virgin olive oil
Sea salt, to taste
1 pound large fresh shrimp, peeled and deveined
1/2 a lemon, juiced
Pepper, to taste
1/2 cup basil, chopped
1/2 cup shredded Parmesan cheese


In a blender or food processor, puree the tomato and 3 tablespoons extra virgin olive oil. Strain the mixture through a fine mesh strainer and discard the seeds. Season the puree with salt and set aside in the refrigerator.

Season shrimp with lemon pepper and 1 tablespoon olive oil. Sauté in 2 tablespoons olive oil in a large skillet for 3 minutes or until the shrimp turns pink. Remove, let cool and store in the refrigerator.

In a large bowl, toss the chilled pasta with 2 tablespoons olive oil and a pinch of salt. Spoon tomato sauce evenly into four chilled shallow bowls. Top with the spaghetti and shrimp. Sprinkle with basil and Parmesan cheese.

What’s your go-to pasta recipe during the summertime?

Photo courtesy of Alison Lewis.

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