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Ingredientes
- 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
Direcciones
- Saute/fry onion, garlic, extra virgin olive oil, white wine, and oregano. Keep separate.
- Steam 4 shrimp for each serving. 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. Saute/fry about 1 to 2 min. Add in lobster broth and heat over medium-high till simmering. Add in shrimp and salt and pepper to taste. Add in 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 healthy pinch of fried leeks to finish.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 369 | |
| Calories from Fat 38 | 10% |
| Total Fat 4.41g | 6% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 31mg | 1% |
| Potassium 284mg | 8% |
| Total Carbs 67.25g | 18% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.49g | 2% |
| Protein 11.71g | 19% |
