Shrimp Sauce With Linguine

I don't know about you, but the more I think about the new heaven and the new earth, the more excited I get! It is incredible to think that one day soon we will not only experience the resurrection of our carcasses, but the renewal of the cosmos and the return of the Creator. We will literally have heaven on earth. Eden lost will become Eden restored and a whole lot more! Not only will we experience God's fellowship as Adam did, but we will see our Savior face to face. God incarnate will live in our midst. And we will never come to the end of exploring the infinite, inexhaustible I AM or the grandeur and glory of his incomparable creation.

Hank Hanegraaff

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