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Shrimp Francese over Linguine
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Impress your guests with this zesty shrimp Francese served over linguine for a delightful dinner party dish.
Ingredients:
  • 3 teaspoons cornstarch
  • 3 teaspoons water
  • 1 (14 ounce) can chicken broth
  • 0.5 cup dry white wine
  • 0.25 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
  • 0.5 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 tablespoons vegetable oil, or as needed
Instructions:
  • In a small bowl, make a slurry with cornstarch and water. In a medium saucepan over medium heat, bring chicken broth, wine, butter, lemon juice, parsley, salt, and pepper to a boil. Stir occasionally. Gradually add the cornstarch mixture, thickening the sauce slightly. Remove from heat.
  • While the flavorful sauce simmers, generously salt a large pot of water and bring it to a vigorous boil. Cook the linguine until al dente, typically around 11 minutes. Drain well and leave it warm until ready to serve.
  • Dredge shrimp in flour, then dip in beaten egg.
  • In a large skillet over medium-high heat, sizzle shrimp in oil until they turn opaque, about 2 to 3 minutes per side, cooking in batches if necessary.
  • Top each plate of pasta with a generous portion of sauce and 5 succulent shrimp.

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