This creamy 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
- flour: 0.25 cup
- salt and pepper: (to taste)
- shrimp in shell (21 to 25 per lb): 24 piece (peeled and deveined)
- olive oil: 2 Tbsp
- shallot: 2 Tbsp (finely chopped)
- clove garlic, pressed: 1 piece
- chicken broth: 1 cup (divided)
- Chardonnay wine: 0.5 cup
- lemon juice: 1 Tbsp
- heavy cream: 1 cup
- butter: 0.5 cup
- Romano cheese: 0.25 cup (grated)
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Place flour in a shallow dish; season with salt and pepper. Toss shrimp in flour; shake off any excess.
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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.
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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.
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Return shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with Romano cheese and parsley before serving.
