Linguine gamberini (garlic shrimp sauce) <r t
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp -- deveined, peeled |
| 3 | Cloves Garlic -- finely | |
| Minced | ||
| 1 | Onion -- finely chopped | |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Flour |
| ½ | cup | Marsala Wine -- I used |
| Chardonney | ||
| 1 | cup | Low Sodium Chicken Broth -- |
| Low fat | ||
| ½ | cup | Italian parsley -- minced |
| Salt and pepper -- to taste | ||
| 1 | pounds | Homemade Linguini |
Directions
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 - if store bought).
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