| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Italian |
Alcohol, Italian, Pasta, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp, peeled deveined |
| 3 |
|
Cloves garlic, finely 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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