Recipe from Parents
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1 can (14 ounces) chicken broth, divided
3 tablespoons flour
1 pound peeled and deveined shrimp
1 tablespoon lemon juice
2 tablespoons butter
1 tablespoon chopped parsley
12 ounces linguine, cooked according to package directions
Red-pepper flakes (optional)
In a large saucepan, heat oil over medium heat. Add onion, cover, and cook until soft, about 6 minutes. Add garlic, and cook 1 minute more.
Pour 1 cup broth and the flour into a jar with a tight-fitting lid and shake to blend. Pour remaining broth and broth-flour mixture into saucepan; bring to a boil, whisking constantly. Reduce heat, and simmer 5 minutes. Stir in shrimp, and cook 3 minutes more. Stir in lemon juice, butter, and parsley. Pour over cooked pasta.
Per Serving: cal. (kcal) 563, Fat, total (g) 13, carb. (g) 74, fiber (g) 3, pro. (g) 36, Percent Daily Values are based on a 2,000 calorie diet
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