Shrimp Sauce - Pasta And Company By Request Recipe
Yield: 3 main dishRecipe by luhu.jp
Ingredients:
1/4 cup: Extra virgin olive oil,
1/4 lbs: Butter,
2 T: Freshly squeezed lemon juice,
2: Bay leaves,
1/2 t: Dried rosemary or,
1/2 lbs: Rock shrimp or small,
2 t: Fresh rosemary,
Prawns, shelled but uncooked
1/2 t: Dried oregano OR,
3/4 lbs: Fresh linguine or,
4 t: Fresh organo,
9 ounce: Dried Chitarra, square spgt
1 t: Sweet or hot paprika,
2 cup: Raw fresh spinach leaves,
1/2 t: Salt,
Cut into chiffonade //////,
1/4 t: Cayenne or African bird,
2: Roma tomatoes, cut into
Pepper,
1/4 inch: dice,
8 medium: Cloves garlic,
Parmesan cheese, freshly
Coarsely chopped,
Grated to top,
Directions:
In a food processor bowl equipped with steele blade, puree to a
paste the olive oil, lemon juice, rosemary, oregano, paprika, salt,
cayennne, and garlic. Stop the motor a couple of time, and scrape
down the sides of the work bowl with a spatula to make sure garlic is
getting finely minced.
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 shrimp are
barely cooked (be careful not to overcook -- it may take only 1 or 2
minutes), remove pan from heat while you cook the pasta. When pasta
is cooked and well-drained, return saute pan to low heat, add pasta,
and toss with the shrimp sauce to coat. fold in spinach and tomatoes.
Serve immediately, topped with Parmesan.
PASTA AND COMPANY BY REQUEST, SASQUATCH BOOKS, 1991 PAGE 199-200
Submitted By BRENT WILLIAMS On 11-08-94
Source from luhu.jp
paste the olive oil, lemon juice, rosemary, oregano, paprika, salt,
cayennne, and garlic. Stop the motor a couple of time, and scrape
down the sides of the work bowl with a spatula to make sure garlic is
getting finely minced.
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 shrimp are
barely cooked (be careful not to overcook -- it may take only 1 or 2
minutes), remove pan from heat while you cook the pasta. When pasta
is cooked and well-drained, return saute pan to low heat, add pasta,
and toss with the shrimp sauce to coat. fold in spinach and tomatoes.
Serve immediately, topped with Parmesan.
PASTA AND COMPANY BY REQUEST, SASQUATCH BOOKS, 1991 PAGE 199-200
Submitted By BRENT WILLIAMS On 11-08-94
Source from luhu.jp