| | Directions | | In large sauce pan, heat oil over medium heat. Add onion, cover, and cook until soft, about 6 minutes. Add garlic and cook for 1 minute. Pour 1 cup broth and flour into jar with tight fitting lid and shake to blend. Pour remaining broth and broth flour mixture into sauce pan, bring to a boil whisking constantly. Reduce heat, and simmer for 5 minutes. Stir in shrimp and cook 3 minutes more. Stir in lemon juice, butter and parsley. Pour over cooked pasta. |
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| Ingredients | | - |  | 1 tablespoon olive oil |
| - | | 1 onion, diced (medium) |
| - | | 3 cloves garlic, minced |
| - | | 1 can chicken broth, divided (14 ounce can) |
| - | | 3 tablespoons flour |
| - | | 1 pound peeled or deveined shrimp |
| - | | 1 tablespoon lemon juice |
| - | | 2 tablespoons butter |
| - | | 1 tablespoon chopped parsley |
| - | | 12 ounces linguine cooked according to pkg directions |
| - | | red pepper flakes (opt) |
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