creamy shrimp scampi

Ingredients

• Servings: 4
• 1/4 cup flour
• salt and pepper to taste
• 24 large shrimp in shell (21 to 25 per lb), peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons finely chopped shallot
• 1 large clove garlic, pressed
• 1/2 cup chardonnay
• 1 cup chicken broth, divided
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 1/2 cup butter
• 2 tablespoons chopped fresh parsley
• 1/4 cup grated romano cheese

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• place the flour on a rimmed plate, and season with salt and pepper. toss the shrimp in the flour, and shake off excess. heat the oil in a large skillet over medium heat; cook the shrimp until pink, about 2 minutes per side. remove shrimp from skillet, and reserve.
• discard all but 1 tablespoon oil from the skillet. cook the shallots and garlic in the oil until soft, about 2 minutes. pour in the , 1/2 cup chicken broth, and the lemon juice. simmer for about 5 minutes, or until reduced to about 3/4 cup. stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. add the butter, and stir until melted.
• return the shrimp to the skillet; simmer until heated through, about 3 minutes. sprinkle with the parsley and romano cheese before serving.