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Linguine with Shrimp Francese

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner
Linguine with Shrimp Francese
Ingredients
  • 3 teaspoons cornstarch
  • 3 teaspoons water
  • 1 (14 ounce) can chicken broth
  • 1/2 cup dry white wine
  • 1/4 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
  • 1/2 cup all-purpose flour
  • 3 large eggs, beaten
  • 1 pound jumbo shrimp, peeled and deveined
  • 2 tablespoons vegetable oil, or as needed
Instructions
1
Combine cornstarch and water in a small bowl, then set it aside momentarily.
2
Heat chicken broth, wine, butter, lemon juice, parsley, salt, and pepper in a medium-sized saucepan over medium heat until it reaches boiling point, stirring occasionally throughout the process.
3
Gradually add the cornstarch mixture to the saucepan, 1 teaspoon at a time, stirring continuously until the desired consistency is achieved. Remove from heat source.
4
Simultaneously, fill a large pot with lightly salted water and bring it to a rolling boil.
5
Stir in linguine and return the pot to boiling point, cooking uncovered until the pasta is tender yet still retains some firmness in the bite.
6
Drain and keep the cooked linguine warm until it's required.
7
Prepare a shallow bowl with flour, then beat eggs in a separate container.
8
Dredge the shrimp in flour, removing any excess before dipping it into the beaten eggs. Place the coated shrimp on a plate.
9
Heat oil in a large skillet over medium-high heat, then fry the shrimp in batches if necessary until they're opaque and cooked through, approximately 2 to 3 minutes per side.
10
Add the cooked shrimp to the finished sauce. Divide the linguine among plates and top with shrimp and sauce.