Prep 10 mins
Cook 15 mins
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!
- 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)
- Prepare pasta as directed.
- Lightly pan fry your shrimp, chicken, or fish in olive oil.
- Sometimes I lightly bread my chicken, sometimes I don't.
- Mix flour into marinara so that it blends well in the sacue and doesn't get lumpy.
- Now, combine all ingredients except mushrooms in a large skillet over medium heat.
- Stir and bring to simmer for about 3-5 minutes.
- Add mushrooms and continue to simmer for about 5-8 more minutes or until desired consistancy.
- This sauce is not overly thick so don't add too much flour.
- 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.