Description
A delicious dish of lightly-battered shrimp in a lemon-wine sauce served over pasta. This shrimp Francese is simply delicious! Serve with Parmesan cheese.
Ingredients
- 3 teaspoons cornstarch
- 3 teaspoons water
- 1 (14 ounce) can chicken broth
- ½ cup dry white wine
- ¼ cup salted butter
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh parsley
- 1 pinch salt and ground black pepper to taste
- 1 (8 ounce) package linguine pasta
- 1 pound jumbo shrimp, peeled and deveined
- ½ cup all-purpose flour
- 3 large eggs, beaten
- 2 tablespoons vegetable oil, or as needed
Instructions
- Combine cornstarch and water in a small bowl. Bring chicken broth
- wine
- butter
- lemon juice
- parsley
- salt
- and pepper to a boil in a medium saucepan over medium heat
- stirring occasionally. Add the water and cornstarch mixture
- 1 teaspoon at a time
- until sauce thickens slightly. Remove from heat.
- While sauce is heating
- bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite
- about 11 minutes. Drain and keep warm.
- Coat shrimp with flour
- then with beaten egg.
- Heat oil in a large skillet set over medium-high heat. Pan-fry shrimp in the hot oil until opaque
- 2 to 3 minutes on each side
- working in batches if needed.
- Add cooked shrimp to the finished sauce. Place a serving of pasta on each plate; add about 5 shrimp and a few spoonfuls of sauce over top.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4