Creamy Shrimp Scampi
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.
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
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¼ cup flour
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salt and pepper to taste
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24 large shrimp in shell (21 to 25 per lb), peeled and deveined
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2 tablespoons olive oil
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2 tablespoons finely chopped shallot
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1 large clove garlic, pressed
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1 cup chicken broth, divided
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½ cup Chardonnay wine
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1 tablespoon lemon juice
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1 cup heavy cream
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½ cup butter
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¼ cup grated Romano cheese
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2 tablespoons chopped fresh parsley
Method
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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.
