Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 cup extra virgin olive oil

  3. 2 tablespoons fresh squeezed lemon juice

  4. 2 bay leaves

  5. 1/2 pound rock shrimp or small

  6. --garnish--

  7. prawns shelled and uncooked

  8. 1/2 teaspoon dried rosemary or 2t fresh

  9. 1/2 teaspoon dried oregano or 4 t fresh

  10. 1 teaspoon paprika - sweet or hot

  11. 1/2 teaspoon salt

  12. 1/4 teaspoon cayenne pepper

  13. 8 medium clove garlic/minced in a -- food processor 3/4 pound fresh linguine

  14. 2 cups raw fresh spinach leaves -- cut into chiffonade

  15. 2 roma tomatoes cut into 1/2 pound butter, inch dice

  16. fresh grated parmesan cheese

Instructions Jump to Ingredients ↑

  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 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 sauté pan, melt butter. Add olive oil mixture and bay leaves. Sauté briefly 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 sauté 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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