Shrimp Francese over Linguine recipe

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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 calories
carbohydrate: 56.8 g
cholesterol: 345 mg
fat: 24.7 g
fiber: 2.4 g
protein: 33 g
saturatedFat: 10.1 g
servingSize: -
sodium: 845.8 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Coat shrimp with flour, then with beaten egg.

  4. 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.

  5. 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.

Recipe Yield

4 servings

Recipe Note

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.

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