Name: Shrimp Sauce - Pasta and Co By Request
Ingredients: 1/4 c Extra virgin olive oil; 2 tb Fresh squeezed lemon juice; 2 Bay leaves; 1/2 lb Rock shrimp or small prawns; 1/2 ts Dried rosemary or 2 t fresh; 1/2 ts Dried oregano OR 4 t fresh; 1 ts Paprika - sweet or hot; 1/2 ts Salt; 1/4 ts Cayenne pepper; 8 md Cloves garlic / minced in a; Food processor; Shelled and uncooked; 3/4 lb Fresh linguine OR 9 ozs; Dried chitarra (square; Spaghetti); 2 c Raw fresh spinach leaves,; Cut into chiffonade; 2 Roma tomatoes, cut into; Quarters; 1/2 lb Butter; Inch dice; Fresh grated parmesan

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood, Favorites	1	Servings

INGREDIENTS

1/4	c	Extra virgin olive oil
2	tb	Fresh squeezed lemon juice
2		Bay leaves
1/2	lb	Rock shrimp or small prawns
1/2	ts	Dried rosemary or 2 t fresh
1/2	ts	Dried oregano OR 4 t fresh
1	ts	Paprika – sweet or hot
1/2	ts	Salt
1/4	ts	Cayenne pepper
8	md	Cloves garlic / minced in a
		Food processor
		Shelled and uncooked
3/4	lb	Fresh linguine OR 9 ozs
		Dried chitarra (square
		Spaghetti)
2	c	Raw fresh spinach leaves,
		Cut into chiffonade
2		Roma tomatoes, cut into
		Quarters
1/2	lb	Butter
		Inch dice
		Fresh grated parmesan

INSTRUCTIONS

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@AOL.COM>

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