Recipe Details

Summary

Name: Shrimp Sauce with Linguine

Category: Pasta

Ingredients and Directions

1/4 cup olive oil, extra virgin

2 each bay leaves

2 tablespoon lemon juice, fresh

1/2 pound shrimp, rock or small prawns, shelled

1/2 teaspoon rosemary, dried

1/2 teaspoon oregano, dried

3/4 pound linguine, fresh

1 teaspoon paprika, sweet or hot

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 cup spinach, leaves, fresh, chopped

8 each garlic, cloves, minced

2 each tomatoes, roma, diced

1/2 pound butter

1 parmesan cheese, fresh, grated, for 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.