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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Pasta, Seafood, Shrimp 1 Servings

INGREDIENTS

1/4 c Extra virgin olive oil
2 Bay leaves
2 T Fresh squeezed lemon juice
1/2 lb Rock shrimp or small prawns
Shelled
1/2 t Dried rosemary
1/2 t Dried oregano
3/4 lb Fresh linguine
1 t Paprika – sweet or hot
1/2 t Salt
1/4 t Cayenne pepper
2 c Fresh spinach leaves, cut
Into chiffonade
8 Garlic cloves, minced
2 Roma tomatoes, cut into
1/4 " pieces
1/2 lb Butter
Freshly grated Parmesan
Cheese for garnish

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

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6752
Calories From Fat: 4418
Total Fat: 496.8g
Cholesterol: 1423mg
Sodium: 6799.4mg
Potassium: 2379mg
Carbohydrates: 233g
Fiber: 7.6g
Sugar: 4g
Protein: 327.4g


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