Shrimp Scampi Over Linguine

• 6 Tbsp. olive oil
• 6 Tbsp. butter
• 8 chopped shallots
• 12 minced cloves garlic
• 2 lb. raw shrimp, peeled and deveined
• 8 Tbsp. flour
• 2 c. chicken broth
• 1 c. white dry vermouth wine
• 1/2 c. chopped parsley
• 12 oz. heavy cream
• salt and pepper to taste
• 1 lb. cooked linguine

1. In large pan, saute shallots and garlic in butter and oil. Add shrimp and cook until pink and then remove shrimp and set aside.
2. Add flour to pan with sauteed shallots and garlic and cook 1 to 2 minutes.
3. Add chicken broth, wine and parsley and cook until thickened.
4. Add heavy cream and continue to cook 4 to 5 minutes.
5. Simmer gently.
6. Add cooked shrimp to sauce and simmer gently until warmed and sauce is bubbling.
7. Serve over 1 pound cooked linguine.

olive oil, butter, shallots, garlic, shrimp, flour, chicken broth, white dry vermouth wine, parsley, heavy cream, salt, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172046 (may not work)