Creamy Shrimp Scampi

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

Steps

1. Place flour in a shallow dish; season with salt and pepper. Toss shrimp in flour; shake off any excess.
2. 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.
3. 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.
4. Return shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with Romano cheese and parsley before serving.