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MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Shrimp Sauce - Pasta and Co. By request
Categories: Seafood, Favorites
Yield: 1 servings
1/4 c Extra virgin olive oil 2 Bay leaves
2 T Fresh squeezed lemon juice 1/2 lb Rock shrimp or small
prawns
1/2 t Dried rosemary or 2 t fresh Shelled and uncooked
1/2 t Dried oregano OR 4 t fresh 3/4 lb Fresh linguine OR 9 ozs
1 t Paprika - sweet or hot Dried chitarra (square
1/2 t Salt Spaghetti)
1/4 t Cayenne pepper 2 c Raw fresh spinach leaves,
8 md Cloves garlic / minced in a Cut into chiffonade
Food processor 2 Roma tomatoes, cut into
1/4-
1/2 lb Butter Inch dice
MMMMM--------------------------GARNISH-------------------------------
Fresh grated parmesan
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.
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