Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts 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

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