Directions

1. Lightly coat shrimp in flour and set aside on a plate.
2. In a medium skillet over medium heat, add the olive oil and 1 tablespoon butter, heating until butter is melted.
3. Add the shrimp to the hot pan and lightly fry for approximately 2 minutes. Flip the shrimp and add salt and pepper, to taste. Fry for another 2 minutes, stir and remove shrimp to a plate and set aside.
4. Add the remaining 3 tablespoons of butter to the already hot shrimp pan and sauté the onion until translucent.
5. Add the mushrooms, garlic, salt and pepper, to taste, and cook for about 2 minutes.
6. Add the Marsala wine and fresh thyme, stir for 1 to 2 minutes and add the chicken broth.
7. Cook down the liquids and simmer for about 10 minutes. If you want to thicken up the liquid, add 2 tablespoons of flour to some water and add to the pan, stirring to incorporate.
8. After simmering, add a splash of half-and-half and stir for 1 minute.
9. Add the shrimp back into the pan and allow to finish cooking for about 4 minutes.
10. Garnish with parsley and serve!