Shrimp Francese

    • 11/2 lbs. uncooked 16-20 Ct Shrimp (peeled and deveined)
    • 1 cup flour
    • 3 eggs
    • 1/2 teaspoon EACH salt and pepper
    • 3 tablespoons olive oil
    • 1 1/4 cups chicken broth, divided
    • 1 lemon, juiced
    • 1 tablespoon corn starch
    • 1/2 cup white wine
    • 4 tablespoons butter
    • 5 oz baby spinach, chopped
    • 1 lb fresh linguine, prepared according to package directions
    • 3 tablespoons chopped parsley
    1. Pat shrimp dry.
    2. Whisk eggs, salt and pepper in a shallow bowl. Place flour into another shallow bowl.
    3. Combine 1/4 cup broth with corn starch. Set aside.
    4. Preheat skillet to MED/HIGH heat. Drizzle pan with olive oil.
    5. Dredge shrimp in flour, then dip into egg mixture. Place into skillet.
    6. Saute shrimp one to two minutes per side, until crispy and starting to turn pink.
    7. Remove shrimp from skillet and place on paper towel to drain.
    8. Wipe skillet to remove oil.
    9. Pour 1 cup of broth, wine and lemon juice into skillet. Bring to a boil. Boil until liquid is slightly reduced.
    10. Stir in butter. Add broth/cornstarch mixture as necessary if you feel that the sauce needs to be thickened (I only stir in half of the cornstarch mixture at a time so it doesn't get too thick too quickly).
    11. Stir shrimp and spinach into sauce just until warm. Serve over linguine.