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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 276
% Daily Value**
Total Fat 17g
Saturated Fat 8g
Unsaturated Fat 1g
Cholesterol 155mg
Sodium 378mg
Total Carbohydrate 19g
Dietary Fiber 0g
Sugars 1g
Protein 12g
Vitamin A  18%Vitamin C  6%
Calcium  8%Iron  9%
Potassium  4%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Spicy Cream Sauce with Shrimp for Linguine

Recipe Tags: Ice Cream Recipes

Date Added: August 19, 2009


1 Pinch Flakes Red Pepper or to test
2 Tablespoons Flour sifted, all-purpose
2 Tablespoons Marinara Sauce heated
2 Tablespoons Olive Oil or lard
1/2 Cup Vegetable Broth or any flavor broth
2 Scallions diced
12 Ounces Shrimp cooked
3/4 Pound Linguine cooked and drained
1 Cup Heavy Whipping Cream light
1/4 Teaspoon Hot Sauce red
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1. 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, fettuccine.

2. Vegetable broth - fish stock; no fat and low-salt chicken broth; water.

3. Prepare pasta. Shrimp will take 6 to 8 minutes.

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

5. Remove from heat; stir in the cream. Reduce heat.

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

7. Sauce needs to come just to a boil to thicken.

8. Stir in the marinara sauce. Keep warm. In separate pan, heat broth, add seasonings and green onions.

9. Add and cook shrimp until pink. Add broth from shrimp to the sauce.

10. Taste. Adjust hot sauce. Add salt. Gently transfer shrimp to sauce.

11. Serve over linguine. This is good with the smaller shrimp.

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

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

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

15. Add carrots and peas (primavera). Add 1 tablespoon minced, young leaves from society garlic or chives.

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

17. Okay with chicken, but use milk and a touch of sour cream instead of whipping cream.

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Dietary Notes:
This recipe is a good source of Vitamin A with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Gluten, Tomato, Spring Onion, Shrimp, Hot Pepper, Olive Oil allergies.
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