1 lb. shrimp, peeled and deveined
3 cloves garlic, freshly minced
1 onion finely chopped
3 T olive oil
2 T flour
1/2 C dry marsala
1 C chicken broth
1/2 C Italian parsley; minced
salt and pepper
1 lb. linguine

Heat olive oil in a large skillet. Add garlic and stir for 30 seconds. Add onion and cook until transparent, stirring occasionally. Add flour ad. Whisk in the broth, wine and parsley. Bring to a boil and cook for a couple of minutes, stirring constantly.

Lower the heat to medium and cook the shrimp; cook until shrimp are just pink and done.

Serve over pasta

6 servings