Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
4
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 657 | Calories |
| 55g | Fat |
| 10g | Carbs |
| 26g | Protein |
