Shrimp Sauce - Pasta And Co. By Request

Recipe Ingredients

1/4 cup	59ml	Extra virgin olive oil
2 tablespoons	30ml	Fresh squeezed lemon juice
2		Bay leaves
1/2 lb	227g / 8oz	Rock shrimp or small
		Garnish
		Prawns shelled & uncooked
1/2 teaspoon	2.5ml	Dried rosemary or 2t fresh
1/2 teaspoon	2.5ml	Dried oregano or 4 t fresh
1 teaspoon	5ml	Paprika - sweet or hot
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
8		Garlic/minced in a - food processor
3/4 lb	340g / 11oz	Fresh linguine or 9 ozs - dried chitarra (squa

Recipe Instructions

2 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.

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

Source:
PAT Hanneman (Riverside) 1997

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10 (2 votes)

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