Preparation:
Shell and de-vein shrimp, reserving shells. In 2-quart saucepan over high
heat, heat shrimp shells and 1 1/4 cups water to boiling. Reduce heat to low;
simmer, uncovered, 15 minutes. With slotted spoon, discard shrimp shells. Set
shrimp broth aside.
In nonstick 12-inch skillet over medium heat, in hot salad oil, cook onion
until very tender. Add garlic; cook until garlic is lightly browned.
Over high heat, add shrimp, and 1/2 teaspoon salt; cook, stirring
constantly, until the shrimp are coated with oil. Add 1 tablespoon white wine and continue
cooking until the shrimp turn opaque throughout and are lightly browned, 3 to 5 minutes.
With slotted spoon, remove shrimp mixture to bowl.
Into same skillet, stir the oregano, chicken bouillon, 11/2 teaspoons salt,
and shrimp broth. Over high heat, heat to boiling. Reduce heat to low; simmer,
uncovered, 10 minutes, stirring occasionally.
Meanwhile, prepare linguini as label directs, using 2 teaspoons salt in
water; drain.
To serve, gently stir shrimp with any liquid remaining in bowl; heat
through. Spoon pasta into large bowl; top with shrimp mixture. Garnish with parsley
sprigs.