Lemon Seafood Pasta

• 1 pound uncooked vermicelli
• 4 tablespoons olive oil
• 2 tablespoons unsalted butter
• 12 uncooked large shrimp, peeled and deveined
• 2 to 4 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 to 4 teaspoons grated lemon peel
• 4 to 6 tablespoons lemon juice
• 1/2 cup
• 1 tablespoon capers, drained
• 15 Greek olives, pitted and halved
• 2 tablespoons oil-packed sun-dried tomatoes, cut into strips
• 1 cup minced fresh parsley
• Salt and pepper to taste

1. Cook vermicelli according to package directions. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add shrimp, garlic and red pepper flakes; cook and stir 5-6 minutes or until shrimp turns pink. Add lemon peel, lemon juice and wine; saute 1 minute. Stir in capers, olives and sun-dried tomatoes; saute 1 minute.
2. Drain vermicelli; toss with shrimp mixture. Sprinkle with parsley; gently toss. Season with salt and pepper to taste.

vermicelli, olive oil, unsalted butter, shrimp, garlic, red pepper, lemon juice, capers, olives, tomatoes, parsley, salt

Taken from www.tasteofhome.com/recipes/lemon-seafood-pasta/ (may not work)