Creamy Shrimp Scampi

Name: Creamy Shrimp Scampi
Total time: 45
Yield: 4
Ingredients: 0.25 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 cup chicken broth, divided; 0.5 cup Chardonnay wine; 1 tablespoon lemon juice; 1 cup heavy cream; 0.5 cup butter; 0.25 cup grated Romano cheese; 2 tablespoons chopped fresh parsley

Recipe by DonnaT from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

•

0.25 cup flour
•

salt and pepper to taste
•

24 large shrimp in shell (21 to 25 per lb), peeled and deveined
•

2 tablespoons olive oil
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2 tablespoons finely chopped shallot
•

1 large clove garlic, pressed
•

1 cup chicken broth, divided

•

0.5 cup Chardonnay wine
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1 tablespoon lemon juice
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1 cup heavy cream
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0.5 cup butter
•

0.25 cup grated Romano cheese
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2 tablespoons chopped fresh parsley

Instructions

Place flour in a shallow dish; season with salt and pepper. Toss shrimp in flour; shake off any excess.
Heat oil in a large skillet over medium heat; add shrimp and cook until pink, about 2 minutes per side. Remove shrimp from skillet; set aside. Discard all but 1 tablespoon of oil from the skillet. Add shallots and garlic; cook and stir until soft, about 2 minutes. Pour in 1/2 cup chicken broth, wine, and lemon juice. Simmer until reduced to about 3/4 cup, about 5 minutes.
Stir in remaining 1/2 cup of chicken broth and cream; simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add butter and stir until melted.
Return shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with Romano cheese and parsley before serving.