Linguine Gamberinialcohol, italian, pasta, seafood 1 lb shrimp; peeled, deveined 3 cloves garlic; finely minced 1 onion; finely chopped 3 tablespoon olive oil 2 tablespoon flour 1/2 cup dry marsala 1 cup chicken broth 1/2 cup italian parsley; minced 1 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 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 pasta, cooked according to package directions. |
