Shrimp sauce - pasta and company by request
3 main dish
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Extra virgin olive oil |
| 2 | tablespoons | Freshly squeezed lemon juice |
| ½ | teaspoon | Dried rosemary or |
| 2 | teaspoons | Fresh rosemary |
| ½ | teaspoon | Dried oregano OR |
| 4 | teaspoons | Fresh organo |
| 1 | teaspoon | Sweet or hot paprika |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cayenne or African bird |
| Pepper | ||
| 8 | mediums | Cloves garlic, |
| Coarsely chopped | ||
| ¼ | pounds | Butter |
| 2 | Bay leaves | |
| ½ | pounds | Rock shrimp or small |
| Prawns, shelled but uncooked | ||
| ¾ | pounds | Fresh linguine or |
| 9 | ounces | Dried Chitarra (square spgt) |
| 2 | cups | Raw fresh spinach leaves, |
| Cut into chiffonade ////// | ||
| 2 | Roma tomatoes, cut into | |
| 1/4 inch dice | ||
| Parmesan cheese, freshly | ||
| Grated to top | ||
Directions
In a food processor bowl equipped with steele blade, puree to a paste the olive oil, lemon juice, rosemary, oregano, paprika, salt, cayennne, and garlic. Stop the motor a couple of time, 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 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 or 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.
PASTA AND COMPANY BY REQUEST, SASQUATCH BOOKS, 1991 PAGE 199-200 Submitted By BRENT WILLIAMS On 11-08-94