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
- cornstarch: 3 tsp
- water: 3 tsp
- chicken broth: 1 can (14 ounce can)
- dry white wine: 0.5 cup
- salted butter: 0.25 cup
- lemon juice: 2 Tbsp (fresh)
- fresh parsley: 2 tsp (chopped)
- pinch salt and ground black pepper: 1 piece (to taste)
- linguine pasta: 1 pack (8 ounce pack)
- jumbo shrimp: 1 pound (peeled and deveined)
- all-purpose flour: 0.5 cup
- eggs: 3 piece (beaten)
- vegetable oil: 2 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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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.
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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.
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Coat shrimp with flour, then with beaten egg.
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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.
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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.
