Recipe - Linguine Gamberini (Garlic Shrimp Sauce)

1 pound Shrimp; peeled, deveined
3 Cloves garlic; finely minced
1 Onion; finely chopped
3 tablespoon Olive oil
2 tablespoon Flour
One half cup Dry Marsala
1 cup Chicken broth
One half cup Italian parsley; minced
Salt and pepper
1 pound 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini