6 qt Saucepan w/ Colander, Large Skillet
- 2 cups broccoli florets
- 2 small cloves garlic, minced
- 1 Can Fat Free Condensed Broccoli Soup
- Zest & Juice from Two Lemons
- 1/8 teaspoon Lawry’s Seasoned Pepper
- 1/4 Sweet Vidalia Onion, thinly sliced
- 1 pound fresh medium shrimp, shelled and deveined
- 1/2 Cup Water
- 4 cups Hot Cooked Vermicelli Noodles
Fill the 6 qt ¾ full of hot water, cover whistle closed, and heat on medium high heat.
Meanwhile, zest both lemons into a small bowl. Using a citrus squeezer, squeeze the juice from the lemons into the bowl. Add the broccoli soup, seasoned pepper, and water. Stir to combine. Set aside.
Add the onion and garlic to the large skillet. Saute on medium for 2-3 minutes and add the broccoli and 1 tbsp of water. Cover, whistle open, and continue to cook on medium. Whent the whistle sounds, uncover and add the sauce and shrimp. Stir to combine. Re-cover, whistle closed, and turn the burner off. Allow to stand for 5-7 minutes or until the shrimp are cooked through.
When the whistle sounds on the pot of water, add a dash or two of olive oil and salt the water with sea salt. Add the vermicelli and stir; turn the burner down to low. Allow to cook for 10-11 minutes. When the pasta is done, toss with creamy shrimp sauce and season to your tastes.
Serve with a hearty garden salad: spinach, romaine, assorted peppers, red onion, cucumbers, tomatoes, and olives.