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Spicy Cream Sauce with Shrimp for Linguine

A home-style Spicy Cream Sauce with Shrimp for Linguine made with Olive Oil, Flour, Whipping Cream Light, Marinara Sauce, and Shrimp Cooked. It takes about 40 min and serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 2 tbsp
• 1 cup
• 2 tbsp
• 12 oz
• 1/2 cup
• 1 pinch
• 1/4 tsp
• 2
• 3/4 lb
• Ingredient Substitutes

Method (preview)

1. 1

   Cream - 1% milk with 1/4 cup Carnation NFDM powder; or evaporated skim

2. 2

   Marinara - tomato sauce; chili sauce (Heinz); bottled pasta sauce (meatless)

3. 3

   Linguine - long pastas like spaghetti, vermicelli, fettucini.

4. 4

   Prepare pasta. Shrimp will take 6 to 8 minutes.

5. 5

   Make a white sauce -- moderate heat in skillet, warm olive oil, stir in flour; cook (no browning), about 1 minute.

6. 6

   Remove from heat; stir in the cream.

7. 7

   Reduce heat.

8. 8

   Return pan to burner and simmer until thick (about 2 minutes).

9. 9

   Sauce needs to come just to a boil to thicken.

10. 10

    Stir in the marinara sauce.

11. 11

    Keep warm.

12. 12

    In separate pan, heat broth, add seasonings and green onions.

13. 13

    Add and cook shrimp until pink.

14. 14

    Add broth from shrimp to the sauce.

15. 15

    Taste.

16. 16

    Adjust tabasco.

17. 17

    Add salt.

18. 18

    Gently transfer shrimp to sauce.

19. 19

    Serve over linguine.

20. 20

    This is good with the smaller shrimp.

21. 21

    Variations-- Add diced sweet bell peppers (fresh) to sauce.

22. 22

    Add diced tomato pulp (no juice, no seeds).

23. 23

    Use milk for the sauce and add 1/2 cup ricotta cheese.

24. 24

    Add carrots and peas (primavera).

25. 25

    Add 1 tablespoon minced, young leaves from society garlic or chives.

26. 26

    Mix the shellfish -- crab, lobster, shrimp. Okay with imitation varieties of crab and scallops.