Shrimp Sauce with Linguine

• 1/4 cup olive oil extra virgin
• 2 tablespoons lemon juice fresh
• 1/2 teaspoon rosemary leaves dried
• 1/2 teaspoon oregano dried
• 1 teaspoon paprika sweet or hot
• 1/4 teaspoon cayenne pepper
• 8 each garlic cloves, minced
• 2 each bay leaves
• 4 tablespoons butter
• 1/2 pound shrimp rock or small prawns, shelled, up to 1 pound
• 3/4 pounds pasta, linguine fresh
• 1/2 teaspoon salt
• 2 cups spinach leaves, fresh, chopped
• 2 each tomatoes roma, diced
• 1 x parmesan, parmigiano-reggiano cheese, grated fresh, grated, for garnish

1. Add the olive oil, lemon juice, rosemary, oregano, paprika, salt, cayenne pepper and garlic to a food processor.
2. Puree into a paste, stopping several times to scrape down the sides with a spatula to make sure everything is finely minced.
3. In a large saute or sauce pan melt the butter over medium heat.
4. Add the olive oil, garlic and spice mixture along with the bay leaves.
5. Saute briefly over medium heat.
6. Do not burn the garlic!
7. Add the shrimp to the pan.
8. Mix shrimp around in pan so each shrimp is coated with the hot sauce and cooks quickly.
9. 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.
10. When pasta is cooked to your taste in salted boiling water, and well-drained; return the saute pan to low heat, add the pasta, and toss with the shrimp sauce to coat until just heated through.
11. Fold in spinach and tomatoes.
12. Serve immediately, drizzle with extra-virgin olive oil if desired and topped with shaved or grated Parmesan cheese.

olive oil, lemon juice fresh, rosemary, oregano, paprika sweet, cayenne pepper, garlic, bay leaves, butter, shrimp, pasta, salt, spinach leaves, tomatoes roma, parmesan

Taken from recipeland.com/recipe/v/shrimp-sauce-linguine-1532 (may not work)