Shrimp Sauce & Pasta
Yield
servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
lemon juice
fresh squeezed |
|
| 2 | each |
bay leaves
|
*
|
| ½ | pound |
shrimp
rock or small prawns, shelled and uncooked |
|
| garnish | |||
| ½ | teaspoon |
rosemary leaves
dried, or 2 teaspoons fresh |
|
| ½ | teaspoon |
oregano
dried, or 4 teaspoons fresh |
|
| 1 | teaspoon |
paprika
sweet or hot |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 8 | cloves |
garlic
peeled, minced in a food processor |
|
| ¾ | pound |
pasta, linguine
fresh, or 9 ounces dried chitarra (square spaghetti) |
|
| 2 | cups |
spinach
raw, fresh , cut into chiffonade |
|
| 2 | each |
italian plum (roma) tomatoes
cut into 1/4 inch dice |
|
| ½ | pound |
butter
|
|
| 1 | x |
Parmesan cheese
fresh, grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
lemon juice
fresh squeezed |
|
| 2 | each |
bay leaves
|
*
|
| 226.8 | g |
shrimp
rock or small prawns, shelled and uncooked |
|
| garnish | |||
| 2.5 | ml |
rosemary leaves
dried, or 2 teaspoons fresh |
|
| 2.5 | ml |
oregano
dried, or 4 teaspoons fresh |
|
| 5 | ml |
paprika
sweet or hot |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 8 | cloves |
garlic
peeled, minced in a food processor |
|
| 340.2 | g |
pasta, linguine
fresh, or 9 ounces dried chitarra (square spaghetti) |
|
| 473 | ml |
spinach
raw, fresh , cut into chiffonade |
|
| 2 | each |
italian plum (roma) tomatoes
cut into 1/4 inch dice |
|
| 226.8 | g |
butter
|
|
| 1 | x |
Parmesan cheese
fresh, grated |
*
|
Directions
In a food processor bowl equipped with steel blade, purée 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 sauté pan, melt butter.
Add olive oil mixture and bay leaves.
Sauté 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 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.
