I didn't flour the shrimp. For one thing, I'm trying to cut down on carbs,and for another, why bother? Otherwise, this came out really good. I used WAY more garlic than called for (we just love garlic around here) and I used fat-free half and half (thanks Linda) instead of cream. I stirred about a tablespoon of flour into the half and half and that was all I needed to thicken the sauce. The lemon seemed to disappear into the sauce, so I squeezed a bit more in at the end of cooking. I served this over whole grain linguine (which looked awful in the package, but came out okay). I took the leftovers to work for lunch. Very good recipe, DonnaT. Thank you.
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