Shrimp Francese over Linguine

Shrimp Francese over Linguine

Serve this easy shrimp Francese over linguine at your next dinner party--the lemon-wine sauce and pan-fried texture of the shrimp are sure to impress.

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
603 Calories

Recipe Instructions

Step 1
Whisk cornstarch and water together in a small bowl; set aside. Bring chicken broth, wine, butter, lemon juice, parsley, salt, and pepper in a medium saucepan over medium heat to a boil, stirring occasionally. Add cornstarch mixture, 1 teaspoon at a time, until sauce thickens slightly. Remove from heat.
Step 2
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in linguine and return to a boil. Cook linguine uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
Step 3
Place flour in a shallow bowl. Beat eggs in a separate bowl. Dredge shrimp in flour; shake off excess. Dip into beaten egg. Place, unstacked, onto a plate.
Step 4
Heat oil in a large skillet over medium-high heat. Fry shrimp, working in batches if needed, in hot oil until opaque, 2 to 3 minutes per side.
Step 5
Add cooked shrimp to finished sauce. Divide linguine among plates; top with shrimp and sauce.

Ingredients

  • 2 tablespoons fresh lemon juice
  • 3 teaspoons cornstarch
  • 1 pinch salt and ground black pepper to taste
  • 1 (14 ounce) can chicken broth
  • 2 teaspoons chopped fresh parsley
  • 3 large eggs, beaten
  • 1 (8 ounce) package linguine pasta
  • 2 tablespoons vegetable oil, or as needed
  • 3 teaspoons water
  • 1 pound jumbo shrimp, peeled and deveined
  • 0.5 cup all-purpose flour
  • 0.25 cup salted butter
  • 0.5 cup dry white wine

Categories

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