Creamy Shrimp Scampi
Ingredients
- ¼ 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
- ½ cup Chardonnay wine
- 1 tablespoon lemon juice
- 1 cup heavy cream
- ½ cup butter
- ¼ cup grated Romano cheese
- 2 tablespoons chopped fresh parsley
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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.
Source
Original recipe: View Original