Lemony Shrimp Francese and Linguini
Lemony Shrimp Francese and Linguini is one of our favorite seafood dinners. I start this shrimp dish by dipping the shrimp in flour and eggs and frying them. Then, I make a lemony white wine sauce. Finally, I toss the shrimp and al dente linguini together in the sauce, until every strand is coated. We like this linguini dish for several reasons. First of all, I like that I can make this linguini dish in just thirty minutes. Secondly, I like that this dish reheats very well. I like to reheat it in the microwave. And, lastly, we all like the delicious lemon and white wine sauce, the al dente linguini, and the egg-battered shrimp.
The Equipment I Used
- A Skillet- Use a large skillet to make this dish. That way, you’ll have lots of room to toss the pasta and shrimp with the delicious, buttery sauce.
The Ingredients Needed for Lemony Shrimp Francese and Linguini
- Linguini- I really like the Barilla brand linguini.
- Shrimp- If you can, use Gulf shrimp. I buy them frozen and then defrost them in a cold bowl of water for about ten minutes.
- Flour- Be sure to use all-purpose flour.
- Oils- I used olive oil to fry the shrimp and extra virgin olive oil to make the sauce.
- Chicken Stock- I always like to use my homemade chicken stock. I like to store it in small portions in the freezer. The recipe is below.
- Lemon Juice- Be sure to use freshly squeezed lemon juice.
How I Made my Shrimp Pasta
- First, I cooked the linguini. Be sure to not overcook the linguini. Drain it well.
- Next, I cooked the shrimp. The shrimp should be cooked until they turn pink.
- Then, I made the sauce. I simmered it until it reduced by half. This takes a few minutes.
If you like shrimp, you need to try this delicious Lemony Shrimp Francese and Linguini.
Lemony Shrimp Francese and Linguini
Shrimp dipped in an egg batter and fried in olive oil, tossed with linguini and a white wine and lemon sauce.
Ingredients
- 12 ounces linguini
- 1 pound shrimp, peeled, deveined, and butterflied
- 1 cup all purpose flour
- 3 beaten eggs
- ¼ cup olive oil
- 1 cup white wine
- 1 cup chicken stock
- ¼ cup lemon juice
- 2 tbsp. extra virgin olive oil
- ¼ tsp. black pepper and kosher salt
- 2 tbsp. chopped parsley
Instructions
- Bring a large pot of water to a boil. Add three tablespoons of kosher salt and the linguini. Cook until al dente according to the package instructions.
- While the pasta cooks, heat a large skillet over medium heat. Add the olive oil. Dip the shrimp first in the flour and then in the eggs. When the oil is hot, fry the shrimp until golden and fully cooked. Remove them to a plate and wipe out the pan.
- To the pan add the wine, stock, lemon juice, and extra virgin olive oil. Simmer this until the liquid is reduced by half. Add the shrimp, salt, pepper, and parsley. Cook just until the shrimp are heated through. Add the drained linguini to the pan and toss until everything is coated in sauce.
Nutrition
Calories: 425kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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