1/4 c Extra virgin olive oil
2 tb Fresh squeezed lemon juice
2 Bay leaves
1/2 lb Rock shrimp or small
—–GARNISH—– Prawns Shelled & uncooked 1/2 ts Dried rosemary or 2t fresh
1/2 ts Dried oregano OR 4 t fresh
1 t Paprika – sweet or hot
1/2 ts Salt
1/4 ts Cayenne pepper
8 md Cloves garlic/minced in a
-Food processor 3/4 lb Fresh linguine OR 9 ozs
-Dried chitarra (square -Spaghetti) 2 c Raw fresh spinach leaves,
-Cut into chiffonade 2 Roma tomatoes cut into 1/4
1/2 lb Butter Inch dice
-Fresh grated parmesan
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. In a large saute pan, melt butter. Add olive oil mixture and bay leaves. 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 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 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. From: Recipes