a delectable pasta dish with shrimp that has been lightly fried and is topped with a lemon-wine sauce. This shrimp Francese dish is superb! With Parmesan cheese on the side.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 345 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 10 g |
| Sodium | 846 mg |
| Sugars | 3 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Overall, yummy recipe – made as per directions. I did find the shrimp to be a bit bland. Will make again, but add seasoning to the flour before dredging shrimp. As a prior reviewer noted, lemon-pepper seems like the perfect add-in. I will also make more sauce and add a bit more lemon to it.
We loved this dish! My boyfriend moved it to the top of his favorite dishes list! I added some fresh spinach for about the last minute of cook time and we served it on fresh linguini. I also dashed up the seasoning a bit with some lemon pepper and an extra squeeze of lemon. Delish!
Very good but next time I will add more lemon juice
Made it exactly how written and thought it was delicious! Added just some extra lemon juice at the end because we’re big fans of lemon. Next time going to try over spinach instead of the pasta because my boyfriend isn’t a big fan of pasta in general, but the sauce was the perfect amount to pour over the pasta. Boyfriend and I agree it’ll stay in our rotation!
I used large shrimp instead of the jumbo but that was the only change I made. This turned out pretty good and the shrimp actually held their crunch. I was afraid they were not going to and that would have been a negative thing for me. My husband and I both agreed that the sauce could have used a little something more but we couldn’t quite put our finger on it. Crushed red pepper flakes maybe? Overall this was a good recipe and one I would make again.