| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Pasta, Shrimp |
1 |
Servings |
INGREDIENTS
| 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 |
md |
Garlic cloves — minced |
| 2 |
|
Roma tomatoes — cut into |
| 1/4 |
|
" pieces |
| 1/2 |
lb |
Butter |
|
|
Freshly grated Parmesan |
|
|
Cheese for garnish |
INSTRUCTIONS
1. 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.
2. 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.
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