Black tiger shrimp, oven dried tomatoes, spinach linguine in an oregano lobster broth
Black Tiger Shrimp, Oven-Dried Tomatoes, Spinach
Linguine in an Oregano Lobster Broth
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- 16 black tiger shrimp (16/20)
- 20 pieces oven-dried Roma tomatoes
- 12 ounces linguine pasta
- 1 to 1-1/2 cups fresh spinach
- 1 onion, julienned
- 1 Tablespoon chopped garlic
- 1 teaspoon olive oil
- 2 ounces white wine
- 1/2 Tablespoon dry oregano
- Finish when cooking dish:
- 4 cups lobster broth (stock)
- 1 Tablespoon butter
- Salt and pepper to taste
Saute onion, garlic, olive oil, white wine, and oregano. Keep separate. Steam 4 each shrimp. Lightly spray 10-inch saute pan with oil and add onion mixture, 5 pieces tomatoes, and 1/3 cup spinach 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.
Reference: Black tiger shrimp, oven dried tomatoes, spinach linguine in an oregano lobster broth
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