*  Exported from  MasterCook  *
                 Spicy Cream Sauce with Shrimp for Linguine
 Recipe By     : adapted by Hanneman
 Serving Size  : 6    Preparation Time :0:40
 Categories    : Sauce For Pasta                  Tuna
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   olive oil
    2      tablespoons   flour
    1      cup           whipping cream, light
    2      tablespoons   marinara sauce
   12      ounces        shrimp, cooked
      1/2  cup           vegetable broth
    1      pinch         red pepper flakes
      1/4  teaspoon      tabasco sauce -- red
    2                    scallions -- diced
                         fresh basil
                         salt -- optional
      3/4  pound         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.
                    - - - - - - - - - - - - - - - - - -