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1.
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In a small bowl, toss the shrimp with the pepper, salt and Old Bay seasoning.
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2.
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Add olive oil to a large frying pan over medium high heat.
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Once hot, add onion and garlic.
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Stir and cook until fragrant and the onions start to caramelize.
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Then add shrimp on top of the garlic and onion mixture in a single layer.
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Cook shrimp until pink on one side, about 30 seconds and then flip to the other side.
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Shrimp are done as they just turn pink and begin to curl.
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Remove the mixture from the pan and put it in a bowl.
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Squeeze the juice of half of a lemon over the shrimp and set aside.
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3.
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Once shrimp mixture is removed from the pan, deglaze the pan by stirring in the white wine, chicken broth and the rest of the lemon juice.
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4.
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Bring to a simmer and reduce sauce by half, about 10 minutes.
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5.
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Bring a large pot of water to a boil.
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Add pasta and cook according to box instructions.
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Drain pasta.
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6.
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In a small bowl, stir to coat butter in flour.
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Add this into the sauce and stir until melted.
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Turn heat to low and add pasta.
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Toss pasta with sauce and let sit for 1 minute to let pasta soak up sauce.
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Add shrimp and toss together.
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Garnish with parsley.
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7.
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Remove from heat and serve.
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Enjoy!
