Ingredients for - Shrimp Francese over Linguine
How to cook deliciously - Shrimp Francese over Linguine
1. Stage
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.
2. Stage
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.
3. Stage
Coat shrimp with flour, then with beaten egg.
4. Stage
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.
5. Stage
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.
