Shrimp Francese over Linguine
Description
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.
Ingredients
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3 teaspoons cornstarch
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3 teaspoons water
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1 (14 ounce) can chicken broth
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1/2 cup dry white wine
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1/4 cup salted butter
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2 tablespoons fresh lemon juice
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2 teaspoons chopped fresh parsley
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1 pinch salt and ground black pepper to taste
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1 (8 ounce) package linguine pasta
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1/2 cup all-purpose flour
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3 large eggs, beaten
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1 pound jumbo shrimp, peeled and deveined
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2 tablespoons vegetable oil, or as needed
Directions
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.
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.
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.
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.
5
Add cooked shrimp to finished sauce. Divide linguine among plates; top with shrimp and sauce.