Shrimp Scampi

I got this recipe from the chef at my sister's Italian restaurant. It is wonderful!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

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. Sauté 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.