This was a quick and easy recipe. The sauce is very flavorful and my husband thought it tasted great as leftovers the next day.
1 Tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 can (14 oz) low-sodium chicken broth, divided
3 Tbsp flour
1 lb peeled and deveined shrimp
1 Tbsp lemon juice
2 Tbsp butter
1 Tbsp chopped parsley
12 oz linguine, cooked according to package instructions
Red-pepper flakes (optional)
In a large saucepan, heat oil over medium heat. Add onion, cover and cook until soft for about 6 minutes. Add garlic and cook for 1 additional minute.
Pour 1 cup of the chicken broth and the flour into a jar with a tight-fitting lid. Shake to blend well.
Add the remaining broth and the broth-flour mixture into the pan, bring to a boil whisking constantly. Reduce the heat and simmer for 5 minutes. Stir in shrimp and cook for 3 minutes until shrimp are cooked. Stir in lemon juice, butter and parsley. Pour shrimp and sauce over cooked linguine.
Recipe from Parents.com