Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           extra virgin olive oil
   2      tablespoons   fresh squeezed lemon juice
   2                    bay leaves
     1/2  pound         rock shrimp or small
                        -----garnish-----
                        prawns shelled and uncooked
     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      medium clove  garlic/minced in a -- food processor
     3/4  pound         fresh linguine
   2      cups          raw fresh spinach leaves -- cut into chiffonade
   2                    roma tomatoes cut into 1/4
     1/2  pound         butter, inch dice
                        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