LINGUINE GAMBERINI
(LINGUINE WITH GARLIC SHRIMP SAUCE)

1 lb shrimp; peeled, deveined
3 cloves garlic; finely minced
1 onion; finely chopped
3 tbsp olive oil
2 tbsp flour
1/2 cup dry marsala
1 cup chicken broth
1/2 cup Italian parsley; minced
salt and pepper
1 lb linguine; cooked according to pkg. directions

Heat olive oil in large skillet. Add garlic and stir for 30 seconds.

Add onion and cook until transparent, stirring occasionally.

Add flour and stir until well mixed. Whisk in the broth, wine, and parsley. Bring to a boil and cook for a couple of minutes, stirring constantly.

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

Serve over cooked linguine.

Servings: 6
Source: Alyce Mantia