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.
