Black tiger shrimp, oven dried tomatoes, spinach linguine in an oregano lobster broth recipe

Black Tiger Shrimp, Oven-Dried Tomatoes, Spinach Linguine in an Oregano Lobster Broth recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a tantalizing recipe for Black Tiger Shrimp, Oven Dried Tomatoes, and Spinach Linguine in an Oregano Lobster Broth. This dish combines succulent black tiger shrimp with the rich flavors of oven-dried tomatoes and vibrant spinach linguine, all bathed in a fragrant oregano-infused lobster broth. The result is a harmonious blend of seafood, herbs, and pasta that will delight your taste buds. Whether you're hosting a dinner party or simply craving a gourmet meal at home, this recipe is sure to impress.

Keywords: black tiger shrimp, oven dried tomatoes, spinach linguine, oregano lobster broth, gourmet meal.

Black tiger shrimp, oven dried tomatoes, spinach linguine in an oregano lobster broth recipe details

Black tiger shrimp, oven dried tomatoes, spinach linguine in an oregano lobster broth recipe, recipe Rating: 4.9
Number of votes:171

Ingredients

16 black tiger shrimp (16/20)

20 pieces oven-dried Roma tomatoes

12 ounces linguine pasta

1 to 1-1/2 cups fresh spinach

Sauce/Broth

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

Instructions:

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.

Serves: 4