Shrimp Sauce with Linguine
Try this tantalizing seafood pasta dish that will add a new flavor to your cooking style and feed your hunger.
Ingredients
| ¼ | cup |
olive oil
extra virgin |
|
| 2 | tablespoons |
lemon juice
fresh |
|
| ½ | teaspoon |
rosemary leaves
dried |
* |
| ½ | teaspoon |
oregano
dried |
* |
| 1 | teaspoon |
paprika
sweet or hot |
|
| ¼ | teaspoon |
cayenne pepper
|
* |
| 8 | cloves |
garlic
cloves, minced |
|
| 2 |
bay leaves
|
* | |
| 4 | tablespoons |
butter
|
|
| ½ | pound |
shrimp
rock or small prawns, shelled, up to 1 pound |
|
| ¾ | pounds |
pasta, linguine
fresh |
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
spinach
leaves, fresh, chopped |
|
| 2 |
tomatoes
roma, diced |
* | |
|
Parmesan cheese
fresh, grated, for garnish |
* |
Directions
Add the olive oil, lemon juice, rosemary, oregano, paprika, salt, cayenne pepper and garlic to a food processor. Pureé into a paste, stopping several times to scrape down the sides with a spatula to make sure everything is finely minced.
In a large sauté or sauce pan melt the butter over medium heat. Add the olive oil, garlic and spice mixture along with the bay leaves. Sauté briefly over medium heat. Do not burn the garlic!
Add the shrimp to the pan. Mix 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 to your taste in salted boiling water, and well-drained; return the sauté pan to low heat, add the pasta, and toss with the shrimp sauce to coat until just heated through. Fold in spinach and tomatoes.
Serve immediately, drizzle with extra-virgin olive oil if desired and topped with shaved or grated Parmesan cheese.
Nutrition Facts
Serving Size 211g (7.4 oz)
This was great! I also added mushrooms and some roasted garlic to the pasta and it tasted delicious. Very quick and easy to make.
over 5 years ago