• 1serving

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Extra virgin olive oil

  2. 2 tablespoons 30ml Fresh squeezed lemon juice

  3. 2 Bay leaves

  4. 1/2 lb 227g / 8oz Rock shrimp or small

  5. Garnish

  6. Prawns shelled & uncooked

  7. 1/2 teaspoon 2 1/2ml Dried rosemary or 2t fresh

  8. 1/2 teaspoon 2 1/2ml Dried oregano or 4 t fresh

  9. 1 teaspoon 5ml Paprika - sweet or hot

  10. 1/2 teaspoon 2 1/2ml Salt

  11. 1/4 teaspoon 1 1/3ml Cayenne pepper

  12. 8 Garlic/minced in a - food processor 3/4 lb 340g / 11oz Fresh linguine or 9 ozs - dried chitarra

Instructions Jump to Ingredients ↑

  1. cups raw fresh spinach leaves -- cut into chiffonade 2 roma tomatoes cut into 1/4 1/2 pound butter inch dice -- fresh grated -- parmesa 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.

  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. From: Recipes


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