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Shrimp Sauce & Pasta

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Submitted by alabamatama

YIELD

servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML LEMON JUICE
fresh squeezed
2 2
EACH EACH BAY LEAVES *
½ 226.8
POUND G SHRIMP
rock or small prawns, shelled and uncooked
garnish
½ 2.5
TEASPOON ML ROSEMARY LEAVES
dried, or 2 teaspoons fresh
½ 2.5
TEASPOON ML OREGANO
dried, or 4 teaspoons fresh
1 5
TEASPOON ML PAPRIKA
sweet or hot
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML CAYENNE PEPPER
8 8
CLOVES CLOVES GARLIC
peeled, minced in a food processor
¾ 340.2
POUND G PASTA, LINGUINE
fresh, or 9 ounces dried chitarra (square spaghetti)
2 473
CUPS ML SPINACH
raw, fresh , cut into chiffonade
2 2
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
cut into 1/4 inch dice
½ 226.8
POUND G BUTTER
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 316g (11.1 oz)
Amount per Serving
Calories 942 59% from fat
 % Daily Value *
Total Fat 62g 95%
Saturated Fat 31g 157%
Trans Fat 0g
Cholesterol 233mg 78%
Sodium 772mg 32%
Total Carbohydrate 25g 25%
Dietary Fiber 5g 18%
Sugars g
Protein 51g
Vitamin A 75% Vitamin C 38%
Calcium 11% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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