Shrimp sauce - pasta and co by request

1 Servings

Ingredients

Quantity Ingredient
¼ cup Extra virgin olive oil
2 tablespoons Fresh squeezed lemon juice
2 Bay leaves
½ pounds Rock shrimp or small prawns
½ teaspoon Dried rosemary or 2 t fresh
½ teaspoon Dried oregano OR 4 t fresh
1 teaspoon Paprika - sweet or hot
½ teaspoon Salt
¼ teaspoon Cayenne pepper
8 mediums Cloves garlic / minced in a
Food processor
Shelled and uncooked
¾ pounds Fresh linguine OR 9 ozs
Dried chitarra (square
Spaghetti)
2 cups Raw fresh spinach leaves,
Cut into chiffonade
2 Roma tomatoes, cut into
Quarters
½ pounds Butter
Inch dice
Fresh grated parmesan

Directions

GARNISH

In a food processor bowl equipped with steel blade, puree to a paste the olive oil, lemon juice, rosemary, oregano, paprika, salt, cayenne, and garlic. Stop the motor a couple of times, and scrape down the sides of the work bowl with a spatula to make sure garlic is getting finely minced.

In a large saute pan, melt butter. Add olive oil mixture and bay leaves.

Saute breifly over medium heat. Do not burn garlic. Add shrimp to the pan. Roll shrimp around in pan so each shrimp is coated with the hot sauce and cooks quickly. As soon as shrimp are barely cooked (be careful not to overcook - it may take only 1 to 2 minutes), remove pan from heat while you cook the pasta. When pasta is cooked and well-drained, return saute pan to low heat, add pasta, and toss with the shrimp sauce to coat. fold in spinach and tomatoes. Serve immediately, topped with Parmesan.

Posted to EAT-L Digest - 17 Jun Date: Mon, 17 Jun 1996 23:49:32 -0400 From: Althea LeBlanc <TheaLater@...>

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