Lemon-White Wine Shrimp Francese with Linguine

Name: Lemon-White Wine Shrimp Francese with Linguine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.5 cup All-Purpose Flour; 14 oz Chicken Broth; 3 tsp Cornstarch; 3 whole Eggs; 2 tsp Fresh Parsley; 1 lb Jumbo Shrimp; 2 tbsp Lemon Juice; 8 oz Linguine; 0.25 cup Salted Butter; 1 pinch Salt & Pepper; 2 tbsp Vegetable Oil; 3 tsp Water; 0.5 cup White Wine

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Comfort-Food Pescatarian 🐟

Lemon-White Wine Shrimp Francese with Linguine features tender, egg-dipped shrimp nestled in a silky lemon and white wine sauce with a hint of butter and parsley. Bright citrus notes balance the savory broth as it coats the pasta, making each bite rich yet fresh. It’s a polished weeknight dinner or an elegant option for entertaining.

Prep15 mins
Cook20 mins
Serves4
DifficultyMedium

1

In a small bowl, whisk together the cornstarch and water; set aside. In a medium saucepan over medium heat, bring the chicken broth, wine, butter, lemon juice, parsley, salt, and pepper to a boil, stirring occasionally. Add the cornstarch mixture, 1 teaspoon at a time, until the sauce thickens slightly. Remove from the heat.
2

Meanwhile, fill a large pot with lightly salted water and bring it to a rolling boil. Stir in the linguine and return to a boil. Cook the linguine uncovered, stirring occasionally, until tender yet slightly firm to the bite, about 11 minutes. Drain and keep warm.
3

Place the flour in a shallow bowl. Beat the eggs in a separate bowl. Dredge the shrimp in the flour and shake off the excess. Dip into the beaten egg. Arrange unstacked on a plate.
4

Heat the oil in a large skillet over medium-high heat. Fry the shrimp, working in batches if needed, in the hot oil until opaque, 2 to 3 minutes per side.
5

Add the cooked shrimp to the finished sauce. Divide the linguine among plates and top with the shrimp and sauce.