INGREDIENTS

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
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Calories: 361
Calories From Fat: 113
Total Fat: 12.8g
Cholesterol: 94mg
Sodium: 542.6mg
Potassium: 387.6mg
Carbohydrates: 45.4g
Fiber: 4.1g
Sugar: <1g
Protein: 16.7g