Susan Olmstead
3/4 cup virgin olive oil, 3 cloves minced garlic, 3 tablespoons chopped parsley, 2 (14 oz) cans Italian tomatoes, 1 pound peeled and de-veined shrimp, 6 tablespoons Italian seasoned bread crumbs, 2 teaspoons black pepper, 2 teaspoons crushed basil, 4 teaspoons grated Romano cheese, 3/4 pound Vermicelli thin spaghetti noodles broken in half.
Saute shrimp in olive oil, garlic and parsley for 2-3 minutes until shrimp are pink. Add stewed tomatoes and saute for 2-3 additional minutes. Remove from heat and add bread crumbs, pepper, basil, and grated cheese. Pour sauce over cooked noodles. Serves 4-6.
