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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This sauce rocks and is so easy and versitile. It came from a restaurant that my husband and I loved and when we moved I talked the chef into giving me the list of ingredients so I could recreate it at home! The original recipe is made with fish, but I love it with shrimp. You will make it again and again! Ingredients:
10 ounces chicken broth |
3 -4 ounces marinara sauce (or meatless spaghetti sauce) |
3 -4 ounces real butter |
3 -4 ounces white wine (or white cooking wine) |
3 tablespoons flour |
2 -3 cloves diced garlic |
crushed red pepper flakes (to taste) |
salt (to taste) |
pepper (to taste) |
1 package sliced mushrooms |
10 ounces pasta (i like to use linguine or maybe penne) |
sauteed shrimp or lightly pan fried chicken breasts (i like mine pounded out a little thin so they cook more even and quicker) or fish (i've used sole, red snapper, and tilapia...they were all good) |
Directions:
1. Prepare pasta as directed.
2. Lightly pan fry your shrimp, chicken, or fish in olive oil.
3. Sometimes I lightly bread my chicken, sometimes I don't.
4. Mix flour into marinara so that it blends well in the sacue and doesn't get lumpy.
5. Now, combine all ingredients except mushrooms in a large skillet over medium heat.
6. Stir and bring to simmer for about 3-5 minutes.
7. Add mushrooms and continue to simmer for about 5-8 more minutes or until desired consistancy.
8. This sauce is not overly thick so don't add too much flour.
9. If preparing with sauteed shrimp I add that for just a minute before pouring over pasta or if I'm serving with chicken or fish I just lay either over a small bed of pasta and cover with sauce and maybe a sprinkle of parmesean cheese.
10. Enjoy!
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