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Shrimp sauce - pasta and co. by request
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| Artist: |
_ |
| Categories: |
Pastas & Noodles, Seafood, Shrimp |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Extra virgin olive oil | | 2
| tbsp | Fresh squeezed lemon juice | | 2
| | Bay leaves | | 1/2
| lbs | Rock shrimp or small | | | GARNISH | | | Prawns Shelled & uncooked | | 1/2
| tsp | Dried rosemary or 2t fresh | | 1/2
| tsp | Dried oregano OR 4 t fresh | | 1
| tsp | Paprika - sweet or hot | | 1/2
| tsp | Salt | | 1/4
| tsp | Cayenne pepper | | 8
| med | Cloves garlic/minced in a | | | -Food processor | | 3/4
| lbs | Fresh linguine OR 9 ozs | | | -Dried chitarra (square | | | -Spaghetti) | | 2
| cup | Raw fresh spinach leaves | | | -Cut into chiffonade | | 2
| | Roma tomatoes cut into ?/td> | | 1/2
| lbs | Butter Inch dice | | | -Fresh grated parmesan |
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Procedures:
| 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. | | 2 | 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. | | 3 | in a large saute pan, melt butter. | | 4 | Add olive oil mixture and bay leaves. | | 5 | Saute breifly over medium heat. | | 6 | Do not burn garlic. | | 7 | Add shrimp to the pan. | | 8 | Roll shrimp around in pan so each shrimp is coated with the hot sauce and cooks quickly. | | 9 | 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. | | 10 | When pasta is cooked and well-drained, return saute pan to low heat, add pasta, and toss with the shrimp sauce to coat. | | 11 | Fold in spinach and tomatoes. | | 12 | Serve immediately, topped with parmesan |
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