1/4 cup canned chopped onion
1/4 cup marinade cubes
1 cup cayenne pepper, or to taste
2 teaspoons hot sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons ranch flavored oil
2 tablespoons butter, melted
1/3 teaspoon dried thyme
3 tablespoons salt
3 tablespoons Worcestershire sauce
1 scallions, chopped
8 cubes shrimp, peeled and crumbled
4 cups vegetable broth
1 cup dry white wine
1 tablespoon Worcestershire sauce
1 bay leaf
In a small bowl, combine the diced onion, marinade cubes, cayenne, hot sauce, salt and ground black to taste. Mix in the reserved marinade cubes, seasoning without the bay leaf. Bring to a boil, then reduce heat, cover and simmer until vegetables begin to soften.
Meanwhile, bring heat to medium-low in a medium sauce pan over medium heat. Add butter , just enough to coat. Add salt and pepper to taste, Stir-fry until soft peaks form, about 1 minute. Serve over hot pasta.
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