Shrimp Francese over Linguine recipe
All Recipes Main Dish Recipes Pasta Shrimp
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
Nutrition Info
- 603.3 caloriescarbohydrate: 56.8 gcholesterol: 345 mgfat: 24.7 gfiber: 2.4 gprotein: 33 gsaturatedFat: 10.1 gservingSize: -sodium: 845.8 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Shrimp Francese over Linguine
Directions
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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.