Shrimp Sauce - Pasta And Co.

Grrrrrgh!
Course : Shrimp
From: HungryMonster.com
Serves: 1
 

Ingredients:

1/4 cup extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
2 pieces bay leaves
1/2 pound rock shrimp or small prawns shelled and uncooked
-----garnish-----
1/2 teaspoon dried rosemary or 2t fresh
1/2 teaspoon dried oregano or 4 t fresh
1 teaspoon paprika - sweet or hot
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 clove garlic
3/4 pound fresh linguine
2 cups raw fresh spinach leaves -- cut into chiffonade
2 medium roma tomatoes cut into 1/4
1/2 pound butter, inch dice
1 Cup fresh grated parmesan cheese
 

Preparation:

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 sauté pan, melt butter. Add olive oil mixture and bay leaves. Sauté 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 to 2 minutes), remove pan from heat while you cook the pasta. When pasta is cooked and well-drained, return sauté 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