Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Ingredient Substitutes -- Cream - 1% milk with 1/4 cup Carnation NFDM powder; or evaporated skim Marinara - tomato sauce; chili sauce (Heinz); bottled pasta sauce (meatless) Linguine - long pastas like spaghetti, vermicelli, fettucini. Vegetable broth - fish stock; no fat and low-salt chicken broth; water. Prepare pasta. Shrimp will take 6 to 8 minutes. Make a white sauce -- moderate heat in skillet, warm olive oil, stir in flour; cook (no browning), about 1 minute. Remove from heat; stir in the cream. Reduce heat. Return pan to burner and simmer until thick (about 2 minutes). Sauce needs to come just to a boil to thicken. Stir in the marinara sauce. Keep warm. In separate pan, heat broth, add seasonings and green onions. Add and cook shrimp until pink. Add broth from shrimp to the sauce. Taste. Adjust tabasco. Add salt. Gently transfer shrimp to sauce. Serve over linguine. This is good with the smaller shrimp. Variations-- Add diced sweet bell peppers (fresh) to sauce. Add diced tomato pulp (no juice, no seeds). Use milk for the sauce and add 1/2 cup ricotta cheese. Add carrots and peas (primavera). Add 1 tablespoon minced, young leaves from society garlic or chives. Mix the shellfish -- crab, lobster, shrimp. Okay with imitation varieties of crab and scallops. Okay with chicken, but use milk and a touch of sour cream instead of whipping cream. Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:45:56 -0400 From: TheCookie@aol.com NOTES : Very good with a Mexican Style sauce or salsa. Use Cayenne according to taste.
