Title: Spicy Cream Sauce with Shrimp for Linguine
Categories: Tuna
Yield: 6 Servings

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

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.