Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A delicious dish of lightly-battered shrimp in a lemon-wine sauce served over pasta. This shrimp Francese is simply delicious! Serve with Parmesan cheese.

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

603 calories; protein 33g; carbohydrates 56.8g; fat 24.7g; cholesterol 345mg; sodium 845.8mg. Full Nutrition
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Reviews (2)

Rating: 5 stars
08/19/2021
Very good but next time I will add more lemon juice Read More
Rating: 5 stars
05/26/2021
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! Read More
Rating: 4 stars
09/26/2020
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. Read More
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