1/4 c Extra virgin olive oil
2 Bay leaves
2 Tbsp Fresh squeezed lemon juice
1/2 lb Rock shrimp or small prawns -- shelled
1/2 tsp Dried rosemary
1/2 tsp Dried oregano
3/4 lb Fresh linguine
1 tsp Paprika - sweet or hot
1/2 tsp Salt
1/4 tsp Cayenne pepper
2 c fresh spinach leaves -- cut into chiffonade
8 medium garlic cloves -- minced
2 Roma tomatoes -- cut into 1/4″ pieces
1/2 lb Butter
Freshly grated Parmesan Cheese for garnish
1. In a food processor bowl equipped with steel blade, puree 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
.
2. In a large saute pan, melt butter. Add olive oil mixture and bay leav
es. Saute 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 carefu
l not to overcook - it may take only 1 to 2 minutes), remove pan from hea
t while you cook the pasta. When pasta is cooked and well-drained, retur
n saute pan to low heat, add pasta, and toss with the shrimp sauce to coa
t. fold in spinach and tomatoes. Serve immediately, topped with Parmesan
.
- - - - - - - - - - - - - - - - - -
Per serving: 2195 Calories; 240g Fat (95% calories from fat); 6g Protein; 21g
Carbohydrate; 503mg Cholesterol; 2968mg Sodium
