Description
This shrimp scampi is the closest that I’ve found to what some of the finest restaurants serve. My husband says it’s the best he’s ever had.
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
- ½ cup Chardonnay wine
- 1 cup chicken broth, divided
- 1 tablespoon lemon juice
- 1 cup heavy cream
- ½ cup butter
- 2 tablespoons chopped fresh parsley
- ¼ cup grated Romano cheese
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.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 4