Marsala Shrimp

[Chris in NM]

Marsala Shrimp from a good friend, Dixie

1/4 c. flour
1 (8oz.) presliced mushrooms
1/2 tsp salt
1 cup diced plum tomatoes
1 lb large shrimp, peeled and deveined
1/2 cup Marsala
1/4 cup water
1Tblsp oil divided
4 cups hot cooked linguine (about 8oz uncooked pasta)
2 garlic cloves minced

Add salt and pepper to flour. Dredge shrimp in flour mixture. Heat 2 tsp. oil in nonstick skillet, over med. hi heat. Saute 5 min. or until golden. Remove shrimp from pan. Add 1 tsp. oil to pan, add garlic and mushrooms to pan, saute 3 min. Add tomatoes, cook 1 min. Stir in shrimp, water, wine & bring to boil. Reduce heat, and simmer 2 min. or until sauce thickens. Serve over pasta. Yield, 4 servings (serving size, 3 oz. shrimp, 1/4 c. sauce, and 1 cup pasta)

[Chris in NM]

I fixed the marsala shrimp last night. We both loved it!!! Below is what I did:

1/4 c. flour
2 (8 oz. ea.) pkg sliced mushrooms (we love these!)
1/2 tsp. salt
4 to 5 roma tomatoes, chopped
1/2 lb. shrimp - 20 to 40 count (jumbo)
1 c. marsala wine
1/2 pkg. uncooked fettuccine
2 cloves minced garlic
1 bunch green onions, chopped (because they needed to be used and were a good addition!)
butter and cooking oil

I added the green onions to the garlic and mushrooms since the onions needed to be used. I used a combination of butter and oil to saute stuff. Just follow the directions in the first recipe of Marsala Shrimp except for the additions, etc. I served the shrimp and 'shrooms with steamed broccoli.