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| Linguine Gamberini (Garlic Shrimp Sauce)
1 pound of shrimp, peeled, deveined
3 Cloves garlic, finely minced
1 Onion, finely chopped
3 tablespoons of Olive oil
2 tablespoons of Flour
1/2 cup of Dry Marsala
1 cup of Chicken broth
1/2 cup of Italian parsley; minced
Salt and pepper
1 pound of Linguine |
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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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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