Date Night Shrimp Francese over Angel Hair Pasta

Name: Date Night Shrimp Francese over Angel Hair Pasta
Total time: 30
Yield: 4
Ingredients: 1 (12 ounce) package angel hair pasta; 1 pound uncooked medium shrimp, peeled and deveined; ¾ cup all-purpose flour; 1 teaspoon salt; ½ teaspoon granulated garlic; 1 pinch ground black pepper; ¼ cup grapeseed oil, divided; ¼ cup unsalted butter, divided; 1 ¼ cups chicken broth; ¼ cup dry white wine, such as Pinot Grigio; ¼ cup whipping cream; 1 ½ tablespoons lemon juice; 1 tablespoon chopped fresh parsley (optional)

Recipe by thedailygourmet from allrecipes.com

Dinner 30 Mins.

Ingredients

4 servings

•

1 (12 ounce) package angel hair pasta
•

1 pound uncooked medium shrimp, peeled and deveined
•

¾ cup all-purpose flour
•

1 teaspoon salt
•

½ teaspoon granulated garlic
•

1 pinch ground black pepper
•

¼ cup grapeseed oil, divided

•

¼ cup unsalted butter, divided
•

1 ¼ cups chicken broth
•

¼ cup dry white wine, such as Pinot Grigio
•

¼ cup whipping cream
•

1 ½ tablespoons lemon juice
•

1 tablespoon chopped fresh parsley (optional)

Instructions

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
Meanwhile, butterfly shrimp, and lightly press open.
Mix flour, salt, garlic, and black pepper in a shallow dish. Reserve 2 tablespoons flour mixture and set aside. Dredge shrimp in flour mixture until well coated, shaking off excess flour.
Heat a skillet over medium-high heat. Add 2 tablespoons oil and allow to get hot. Melt 2 tablespoons butter in the hot oil, add shrimp, and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Transfer shrimp to a pan lined with a drip rack and keep warm.
Heat remaining 2 tablespoons oil in the same skillet and stir in reserved flour mixture. Stir and cook for 1 to 2 minutes, but be careful so it doesn't burn. Add chicken broth and white wine. Bring to a boil over medium-high heat, reduce heat, and add cream and lemon juice. Stir and cook until sauce has slightly thickened, 3 to 5 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter until melted.
Divide pasta into serving bowls, top with lemon sauce, and 4 to 5 shrimp per serving. Garnish with chopped parsley.