Date Night Shrimp Francese over Angel Hair Pasta
Description
Shrimp francese over angel hair pasta is a wonderful dinner option for date night or a dinner party - it comes together in about 30 minutes.
Ingredients
•
1 (12 ounce) package angel hair pasta
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1 pound uncooked medium shrimp, peeled and deveined
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3/4 cup all-purpose flour
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1 teaspoon salt
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1/2 teaspoon granulated garlic
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1 pinch ground black pepper
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1/4 cup grapeseed oil, divided
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1/4 cup unsalted butter, divided
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1 1/4 cups chicken broth
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1/4 cup dry white wine, such as Pinot Grigio
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1/4 cup whipping cream
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1 1/2 tablespoons lemon juice
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1 tablespoon chopped fresh parsley (optional)
Directions
1
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
2
Meanwhile, butterfly shrimp, and lightly press open.
3
Mix flour, salt, garlic, and black pepper in a shallow dish. Reserve 2 tablespoons flour mixture and set aside. Dredge shrimp in flour mixture until well coated, shaking off excess flour.
4
Heat a skillet over medium-high heat. Add 2 tablespoons oil and allow to get hot. Melt 2 tablespoons butter in the hot oil, add shrimp, and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Transfer shrimp to a pan lined with a drip rack and keep warm.
5
Heat remaining 2 tablespoons oil in the same skillet and stir in reserved flour mixture. Stir and cook for 1 to 2 minutes, but be careful so it doesn't burn. Add chicken broth and white wine. Bring to a boil over medium-high heat, reduce heat, and add cream and lemon juice. Stir and cook until sauce has slightly thickened, 3 to 5 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter until melted.
6
Divide pasta into serving bowls, top with lemon sauce, and 4 to 5 shrimp per serving. Garnish with chopped parsley.