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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (393g)|
|Recipe Makes: 6|
|Calories from Fat: 143 (38%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 171.3mg||53 %|
|Sodium 1037mg||36 %|
|Potassium 281.6mg||7 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 38.4g|
|Protein 19.3g||28 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 377
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!