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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 Nutrition

  • 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)


  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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