Recipe By : Pasta and Co.
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Pasta
Shrimp
Amount Measure Ingredient -- Preparation Method
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1/4 c Extra virgin olive oil
2 Bay leaves
2 Tb Fresh squeezed lemon juice
1/2 lb Rock shrimp or small prawns -- shelled
1/2 ts Dried rosemary
1/2 ts Dried oregano
3/4 lb Fresh linguine
1 ts Paprika - sweet or hot
1/2 ts Salt
1/4 ts Cayenne pepper
2 c Fresh spinach leaves
-- cut into chiffonade
8 medium Garlic cloves -- minced
2 Roma tomatoes -- cut into 1/4" pieces
1/2 lb Butter
Freshly grated Parmesan Cheese 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.
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Per serving: 2195 Calories; 240 g Fat (95% calories from fat);
6 g Protein; 21 g Carbohydrate; 503 mg Cholesterol; 2968 mg Sodium
