Pasta with Shrimp Sauce

• 1 lb Linguini
• 2 cloves chopped garlic
• 1/4 small onion, chopped
• parsley
• 3 cans chicken broth
• 1 1/2 TB butter
• 1 lb shrimp, shelled, devained and cut down the middle (the long way)
• Flour
• 1-2 TB olive oil
• 1/2 cup white wine
• Crushed red pepper (to taste or as desired)

White pasta is cooking in hot, boiling water you can make the sauce (although sauce can be made ahead and can sit for an hour or so).
In a bowl put 1/2 can of chicken broth and whisk in some flour to thicken (usually about 2 -3 tablespoons, will look milky). Set aside for later.
Saute onion in olive oil for 1 minute. Add garlic until golden. Then add shrimp and white wine.
Stir and cook shrimp until pink (do not over cook), remove shrimp from pan and set aside in a bowl. Leave garlic, onion and wine to continue cooking.
When wine begins to evaporate, add 2 1/2 cans chicken broth and butter. Cook at medium heat for about 5 minutes. Add red pepper as desired (I usually put in a few shakes)
After a few minutes, shut off heat and set aside on stove top.
Just before pasta is cooked, turn on heat in pan to high. Add shrimp back in and put some parsely (i usually put a few shakes of dried parsley)
When sauce boils, remix bowl with broth/flour and pour into pan while mixing (to avoid lumps). Turn off heat and drain pasta (reserving some water just in case you need to thin out sauce). Add pasta to sauce and mix. Allow to sit a few minutes before serving. If sauce is too thick (if too much flour was added) then use reserved water to thin it out some.
Enjoy!

Source:

http://www.cookingwithnonna.com/italian-cuisine/pasta-with-shrimp-sauce.html