I live in a small seaside town,so during off season,(Oct-Mar)our favorite restaurants are closed. Craving my favorite dish,i experimented in my kitchen,and came up with this!!My famiy loves it,and now they request it all the time!! Mmmmmmm
1Place Flour on a rimmed plate,and season with salt & pepper.Dredge the shrimp in seasoned Flour,shake off excess flour.In large skillet,heat olive oil(medium heat)cook shrimp until pink,(about 3 mins),remove from skillet and set aside.
2Discard 1 tbls of olive oil from skillet.Cook shallots and garlic in oil(about 2 mins)Add Wine,1/2 cup chicken broth,and lemon juice.Simmer for 5 mins.Stir in the remaining 1/2c of chicken broth and heavy cream,and simmer until sauce is reduced and slightly thickened,approximately 10 mins more.add butter,stirring till melted.
3Return Shrimp to skillet,simmer for additional 3 minutes.Sprinkle with Parsley and Romano Cheese before serving over Linguini or Angel Hair pasta. MANGIA!!!!