Black Tiger Shrimp, Oven Dried Tomatoes, Spinach Linguine Recipe

• 16 x black tiger shrimp - (16/20 size)
• 20 piece oven-dry Roma tomatoes
• 12 ounce linguine pasta
• 1 c. fresh spinach - (to 1 1/2 c.)
• 1 x onion julienned
• 1 Tbsp. minced garlic
• 1 tsp extra virgin olive oil
• 2 ounce white wine
• 1/2 Tbsp. dry oregano
• 4 c. lobster broth (stock)
• 1 Tbsp. butter Salt to taste Freshly-grnd black pepper to taste

1. Saute/fry onion, garlic, extra virgin olive oil, white wine, and oregano.
2. Keep separate.
3. Steam 4 shrimp for each serving.
4. Lightly spray 10-inch saute/fry pan with oil and add in onion mix, 5 pcs tomatoes per serving, and about 1/3 c. spinach per serving to pan.
5. Saute/fry about 1 to 2 min.
6. Add in lobster broth and heat over medium-high till simmering.
7. Add in shrimp and salt and pepper to taste.
8. Add in linguine pasta and heat throughout.
9. Serve in large pasta bowl.
10. Pull pasta from pan to middle of bowl and make a ring with shrimp.
11. Put the rest of the ingredients into center of ring and pour the rest of the broth over dish.
12. Top with a small healthy pinch of fried leeks to finish.
13. This recipe yields 4 servings.

black tiger shrimp, tomatoes, linguine pasta, fresh spinach, onion, garlic, olive oil, white wine, oregano, lobster broth, butter salt

Taken from cookeatshare.com/recipes/black-tiger-shrimp-oven-dried-tomatoes-spinach-linguine-86091 (may not work)