Shrimp Sauce with Linguine

Name: Shrimp Sauce with Linguine
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; lemon juice; rosemary leaves; oregano; paprika; cayenne pepper; garlic; bay leaves; butter; shrimp; pasta, linguine; salt; spinach; tomatoes; parmesan, parmigiano-reggiano cheese, grated

Try this tantalizing seafood pasta dish that will add a new flavor to your cooking style and feed your hunger.

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

35 min

Ingredients

Amount	Measure	Ingredient	Features
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.