Shrimp sauce - pasta and company by request

3 main dish

Ingredients

Quantity Ingredient
¼ cup Extra virgin olive oil
2 tablespoons Freshly squeezed lemon juice
½ teaspoon Dried rosemary or
2 teaspoons Fresh rosemary
½ teaspoon Dried oregano OR
4 teaspoons Fresh organo
1 teaspoon Sweet or hot paprika
½ teaspoon Salt
¼ teaspoon Cayenne or African bird
Pepper
8 mediums Cloves garlic,
Coarsely chopped
¼ pounds Butter
2 Bay leaves
½ pounds Rock shrimp or small
Prawns, shelled but uncooked
¾ pounds Fresh linguine or
9 ounces Dried Chitarra (square spgt)
2 cups Raw fresh spinach leaves,
Cut into chiffonade //////
2 Roma tomatoes, cut into
1/4 inch dice
Parmesan cheese, freshly
Grated to top

Directions

In a food processor bowl equipped with steele blade, puree to a paste the olive oil, lemon juice, rosemary, oregano, paprika, salt, cayennne, and garlic. Stop the motor a couple of time, 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 briefly 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 or 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.

PASTA AND COMPANY BY REQUEST, SASQUATCH BOOKS, 1991 PAGE 199-200 Submitted By BRENT WILLIAMS On 11-08-94

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