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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