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.
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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