Shrimp Francese over Linguine
At your next dinner party, serve this simple shrimp Francese over linguine. Your guests will be impressed by the lemon-wine sauce and pan-fried shrimp.
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.
ArnoldGreg November 9, 2024
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