SHRIMP FRANCESE OVER LINGUINE

Shrimp Francese over Linguine image

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.

Provided by TJW2

Categories Main Dish Recipes Pasta Shrimp

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

3 teaspoons cornstarch
3 teaspoons water
1 (14 ounce) can chicken broth
½ cup dry white wine
¼ 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
½ cup all-purpose flour
3 large eggs, beaten
2 tablespoons vegetable oil, or as needed

Steps:

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.
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.
Coat shrimp with flour, then with beaten egg.
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.
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.

Nutrition Facts : Calories 603.3 calories, Carbohydrate 56.8 g, Cholesterol 345 mg, Fat 24.7 g, Fiber 2.4 g, Protein 33 g, SaturatedFat 10.1 g, Sodium 845.8 mg, Sugar 3.2 g