Shrimp sauce with linguine

1 Servings

Ingredients

Quantity Ingredient
¼ cup Extra virgin olive oil
2 Bay leaves
2 tablespoons Fresh squeezed lemon juice
½ pounds Rock shrimp or small prawns
Shelled
½ teaspoon Dried rosemary
½ teaspoon Dried oregano
¾ pounds Fresh linguine
1 teaspoon Paprika - sweet or hot
½ teaspoon Salt
¼ teaspoon Cayenne pepper
2 cups Fresh spinach leaves -- cut
Into chiffonade
8 mediums Garlic cloves -- minced
2 Roma tomatoes -- cut into
¼ \" pieces
½ pounds Butter
Freshly grated Parmesan
Cheese for garnish

Directions

1. 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 coupleof times, and scrape down the sides of the work bowl with a spatula to make sure garlic is getting finely minced.

2. 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: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <BuddoB@...> Recipe By : Pasta and Co.

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