Ingredients
4
4 servings
- •3 teaspoons cornstarch
- •3 teaspoons water
- •1 (14 ounce) can chicken broth
- •½ cup dry white wine
- •¼ cup salted butter
- •2 tablespoons fresh lemon juice
- •2 teaspoons chopped fresh parsley
- •1 pinch salt and ground black pepper to taste
- •1 (8 ounce) package linguine pasta
- •1 pound jumbo shrimp, peeled and deveined
- •½ cup all-purpose flour
- •3 large eggs, beaten
- •2 tablespoons vegetable oil, or as needed
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 603
- Carbohydrate: 57g
- Fat: 25g
- Fiber: 2g
- Protein: 33g
- Sugar: 3g
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