Categories: Pasta, Italian, Seafood, Alcohol 
      Yield: 6 servings 
  
      1 lb Shrimp; peeled, deveined 
      3    Cloves garlic; finely minced 
      1    Onion; finely chopped 
      3 tb Olive oil 
      2 tb Flour 
    1/2 c  Dry Marsala 
      1 c  Chicken broth 
    1/2 c  Italian parsley; minced 
           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.