Add EVOO to pan to coat. Over medium high heat add shallots (if you don't have shallots, use one small onion instead), pepper flakes, salt, mushrooms and garlic. Cook until soft. Add Marsala (if you don't have Marsala, use Dry Sherry instead) and reduce. Add crushed tomatoes (plain or herbed), chick broth and reduce. When thickened, add shrimp (can use lobster, scallops, mussles or a combination). When seafood is cooked, add cream and serve over 1/2 - 3/4 pound of farfalle.
If to thick after you add cream, thin with chicken stock
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|Serving Size: 1 Serving (460g)|
|Recipe Makes: 4|
|Calories from Fat: 162 (30%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 216.2mg||67 %|
|Sodium 395.4mg||14 %|
|Potassium 845.1mg||22 %|
|Total Carbohydrate 57.8g||17 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 55.8g|
|Protein 30.1g||43 %|
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Calories per serving: 543
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