Chipotle Cream Shrimp

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1 cup all-purpose flour

4 tablespoons chopped fresh cilantro

1 teaspoon salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more for seasoning

2 pounds large raw shrimp (13 to 15 per pound), peeled and deveined with tail on

6 tablespoons (3/4 stick) unsalted butter

1/4 cup dry white wine

1 cup heavy cream

2 tablespoons chopped canned chipotle chiles in adobo sauce

1 1/2 tablespoons Worcestershire sauce

2 cloves garlic, minced

White or brown rice, cooked according to package instructions, for serving