Spicy Cream Sauce With Shrimp For Linguine

Directions

1. Ingredient Substitutes - Cream - 1% lowfat milk with 1/4 c. Carnation NFDM pwdr; or possibly 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.
2. Prepare pasta. Shrimp will take 6 to 8 min. Make a white sauce - moderate heat in skillet, hot extra virgin 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 till thick (about 2 min). Sauce needs to come just to a boil to thicken. Stir in the marinara sauce. Keep hot.
3. In separate pan, heat broth, add in seasonings and green onions. Add in and cook shrimp till pink. Add in broth from shrimp to the sauce. Taste. Adjust tabasco. Add in salt. Gently transfer shrimp to sauce. Serve over linguine.
4. This is good with the smaller shrimp.
5. Variations- Add in diced sweet bell peppers (fresh) to sauce. Add in diced tomato pulp (no juice, no seeds). Use lowfat milk for the sauce and add in 1/2 c. ricotta cheese. Add in carrots and peas (primavera). Add in 1 Tbsp. chopped, young leaves from society garlic or possibly chives.
6. Mix the shellfish - crab, lobster, shrimp. Okay with imitation varieties of crab and scallops. Okay with chicken, but use lowfat milk and a touch of lowfat sour cream instead of whipping cream.
7. NOTES : Very good with a Mexican Style sauce or possibly salsa. Use Cayenne according to taste.