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Shrimp Sauce – Pasta And Co By Request

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood		Favorites, Seafood	1	Servings

INGREDIENTS

1/4	c	Extra virgin olive oil
2	T	Fresh squeezed lemon juice
2		Bay leaves
1/2	lb	Rock shrimp or small prawns
1/2	t	Dried rosemary or 2 t fresh
1/2	t	Dried oregano OR 4 t fresh
1	t	Paprika – sweet or hot
1/2	t	Salt
1/4	t	Cayenne pepper
8		Cloves garlic / minced in a
		Food processor
		Shelled and uncooked
3/4	lb	Fresh linguine OR 9 ozs
		Dried chitarra, square
		Spaghetti), 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

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2384 Calories From Fat: 2049 Total Fat: 233.1g Cholesterol: 637.3mg Sodium: 3836.7mg Potassium: 655.7mg Carbohydrates: 12.4g Fiber: 2g Sugar: 2.8g Protein: 69.3g