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Date Night Shrimp Francese over Angel Hair Pasta
Date Night Shrimp Francese over Angel Hair Pasta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Impress your guests with a quick and elegant Shrimp Francese over angel hair pasta, perfect for any special occasion. Ready in just 30 minutes!
Ingredients:
  • 1 (12 ounce) package angel hair pasta
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 0.75 cup all-purpose flour
  • 1 teaspoon salt
  • 0.5 teaspoon granulated garlic
  • 1 pinch ground black pepper
  • 0.25 cup grapeseed oil, divided
  • 0.25 cup unsalted butter, divided
  • 1.25 cups chicken broth
  • 0.25 cup dry white wine, such as Pinot Grigio
  • 0.25 cup whipping cream
  • 1.5 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley (optional)
Instructions:
  • 1. Boil a pot of lightly salted water. Add angel hair pasta and cook until al dente, about 4 to 5 minutes. Drain.
  • Butterfly the shrimp by gently pressing them open.
  • Combine flour, salt, garlic, and black pepper in a shallow dish. Set aside 2 tablespoons of the flour mixture. Coat shrimp in the flour mixture, ensuring they are thoroughly coated and gently shaking off any excess flour.
  • Preheat a skillet over medium-high heat. Add oil and heat until sizzling. Melt butter in the hot oil, then add shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes. Place shrimp on a pan with a drip rack to keep warm.
  • In the same skillet, heat the remaining 2 tablespoons of oil and add the reserved flour mixture, stirring and cooking for 1 to 2 minutes to avoid burning. Pour in chicken broth and white wine, bring to a boil over medium-high heat. Then, lower the heat, add cream and lemon juice, and simmer until the sauce slightly thickens for about 3 to 5 minutes. Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until melted. Enjoy the creamy and flavorful sauce.
  • Portion the pasta into individual serving bowls, generously drizzle with the zesty lemon sauce, and arrange 4 to 5 succulent shrimp on each serving. Finish by sprinkling with freshly chopped parsley for a delightful touch of freshness.

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