Shrimp Sauce with Linguine (#2156)
Pastas Seafood Main
Share This Recipe
- 1/4 cup Olive Oil extra virgin
- 2 tablespoons Lemon Juice fresh
- 1/2 tsp Rosemary Leaves dried
- 1/2 tsp Oregano dried
- 1 tsp Paprika sweet or hot
- 1/4 tsp Cayenne Pepper
- 8 Garlic cloves, minced
- 2 Bay Leaves
- 4 tablespoons Butter
- 1/2 pound Shrimp rock or small prawns, shelled, up to 1 pound
- 3/4 pounds Linguine Pasta fresh
- 1/2 tsp Salt
- 2 cups Spinach leaves, fresh, chopped
- 2 Tomatoes roma, diced
- 1 Parmesan Cheese fresh, grated, for garnish
- 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.