Shrimp Sauce Pasta
The garlic and herb puree can be prepared days ahead (or frozen) of serving the dish. Just proceed with the remainder of the recipe right before cooking the pasta
1/4 c. extra virgin olive oil
2 T freshly squeezed lemon juice
1/2 t. dried rosemary or 2 t fresh
1/2 t. dried oregano or 4 t fresh
1 t sweet or hot paprika (depending on how fiery you like it)
1/2 t salt
1/4 t cayenne pepper
8 medium cloves garlic, coarsely chopped
(freeze above ingredients, if desired)
1/4 cup butter
2 bay leaves
1/2 lb rock shrimp or small prawns shelled but uncooked
3/4lb fresh linguine or 9 oz dried chitarra (square spaghetti)
2 c. raw fresh spinach leaves cut into chiffonade
2 Roma tomatoes cut into 1/4 inch dice
Parmesan cheese freshly grated to top
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. Top 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.
Start here if using frozen puree:
In a large saute pan melt butter. Add olive oil mixture and bay leaves. Saute briefly 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 the shrimp are barely cooked (don't overcook), remove pan from heat while you cook the pasta. When pasta is cooked and well-drained, return saute pan to low heat, fold in spinach and tomatoes. Add pasta, and toss with the shrimp sauce to coat. Serve immediately, topped with Parmesan.
Serves 3 as a main course.