Black Tiger Shrimp, Oven-Dried Tomatoes, Spinach Linguine

Recipe Ingredients

16		Black tiger shrimp - (16/20 size)
20		Oven-dried Roma tomatoes
12 oz	340g	Linguine pasta
1 cup	237ml	Fresh spinach - (to 1 1/2 cups)
		Sauce/broth
1		Onion - julienned
1 tablespoon	15ml	Chopped garlic
1 teaspoon	5ml	Olive oil
2 oz	56g	White wine
1/2 tablespoon	7.5ml	Dry oregano
		To Finish Dish
4 cups	948ml	Lobster broth (stock)
1 tablespoon	15ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Saute onion, garlic, olive oil, white wine, and oregano. Keep separate.

Steam 4 shrimp for each serving. Lightly spray 10-inch saute pan with oil and add onion mixture, 5 pieces tomatoes per serving, and about 1/3 cup spinach per serving to pan. Saute about 1 to 2 minutes. Add lobster broth and heat over medium-high until simmering. Add shrimp and salt and pepper to taste. Add linguine pasta and heat throughout.

Serve in large pasta bowl. Pull pasta from pan to middle of bowl and make a ring with shrimp. Put the rest of the ingredients into center of ring and pour the rest of the broth over dish. Top with a small pinch of fried leeks to finish.

This recipe yields 4 servings.

Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm

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