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Name: Spicy Cream Sauce with Shrimp for Linguine
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 pn Red pepper flakes; 2 Scallions diced; 2 tb olive oil; Fresh basil; Salt optional; 1/4 ts Tabasco sauce; red; 3/4 lb Linguine cooked and drained; 2 tb Flour; 2 tb Marinara sauce; Pepper; 1 c Whipping cream, light; 1/2 c Vegetable broth; 12 oz Shrimp cooked

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INGREDIENTS

1 pn Red pepper flakes
2 Scallions ; diced
2 tb olive oil
Fresh basil
Salt ; optional
1/4 ts Tabasco sauce; red
3/4 lb Linguine ; cooked and drained
2 tb Flour
2 tb Marinara sauce
Pepper
1 c Whipping cream, light
1/2 c Vegetable broth
12 oz Shrimp ; cooked

INSTRUCTIONS

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.

NOTES

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Spicy Cream Sauce with Shrimp for Linguine

1 pn Red pepper flakes
2 Scallions diced
2 tb olive oil
 Fresh basil
 Salt optional
1/4 ts Tabasco sauce; red
3/4 lb Linguine cooked and drained
2 tb Flour
2 tb Marinara sauce
 Pepper
1 c Whipping cream, light
1/2 c Vegetable broth
12 oz Shrimp cooked

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.

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Nutrition

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Serving Size: 1 Serving (393g)
Recipe Makes: 6

Calories: 377
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.

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Calories per serving: 377

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