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.