Shrimp Scampi

• shrimp, deveined and peeled (tails optional)↗1 lb
• real unsalted butter↗1⁄2 cup
• water or 2 cups stock↗2 cups
• chicken bouillon cubes↗3
• garlic cloves, minced↗3
• white wine↗1⁄2 cup
• roux (equal flour to olive oil)1 tablespoon

  (equal flour to olive oil)

• parsley↗
• flour, for dusting↗

Step-by-step instructions

1. 1

   To make the Stock: 2 cups water 3 bouillon cubes and the shells from shrimp.

2. 2

   Boil a few minutes and strain out the shells (discard shells).

3. 3

   Heat a skillet very hot.

4. 4

   Dredge shrimp lightly in flour.

5. 5

   Place enough olive oil in pan to coat the bottom.

6. 6

   Sauté shrimp on both sides until pink.

7. 7

   Add garlic stirring constantly.

8. 8

   After about 1 minute deglaze pan with wine followed by stock,stirring constantly.

9. 9

   Once started a low boil slowly add rue constantly stirring.

10. 10

    Remove from heat and add butter stir until completely incorporated.

11. 11

    Return to heat and cook a few minutes longer.

12. 12

    Add more stock and wine if to thick.

13. 13

    Throw in parsley just before serving for color.

14. 14

    Serve over linguine.