Shrimp Scampi

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

1. To make the Stock: 2 cups water 3 bouillon cubes and the shells from shrimp.
2. Boil a few minutes and strain out the shells (discard shells).
3. Heat a skillet very hot.
4. Dredge shrimp lightly in flour.
5. Place enough olive oil in pan to coat the bottom.
6. Saute shrimp on both sides until pink.
7. Add garlic stirring constantly.
8. After about 1 minute deglaze pan with wine followed by stock,stirring constantly.
9. Once started a low boil slowly add rue constantly stirring.
10. Remove from heat and add butter stir until completely incorporated.
11. Return to heat and cook a few minutes longer.
12. Add more stock and wine if to thick.
13. Throw in parsley just before serving for color.
14. Serve over linguine.

shrimp, butter, water, chicken, garlic, white wine, roux, parsley, flour

Taken from www.food.com/recipe/shrimp-scampi-92573 (may not work)