A delicious dish of lightlybattered shrimp in a lemonwine sauce served over pasta This shrimp Francese is simply delicious Serve with Parmesan cheese
Prep Time
35 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
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.
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.
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.
Add cooked shrimp to finished sauce. Divide linguine among plates; top with shrimp and sauce.
