MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
       Title: Shrimp Sauce - Pasta and Co. By request
  Categories: Seafood, Favorites
       Yield: 1 servings
     1/4 c  Extra virgin olive oil              2    Bay leaves
       2 T  Fresh squeezed lemon juice        1/2 lb Rock shrimp or small
     1/2 t  Dried rosemary or 2 t fresh              Shelled and uncooked
     1/2 t  Dried oregano OR 4 t fresh        3/4 lb Fresh linguine OR 9 ozs
       1 t  Paprika - sweet or hot                   Dried chitarra (square
     1/2 t  Salt                                     Spaghetti)
     1/4 t  Cayenne pepper                      2 c  Raw fresh spinach leaves,
       8 md Cloves garlic / minced in a              Cut into chiffonade
            Food processor                      2    Roma tomatoes, cut into
     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
    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.