- 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
- Pat shrimp dry.
- Whisk eggs, salt and pepper in a shallow bowl. Place flour into another shallow bowl.
- Combine 1/4 cup broth with corn starch. Set aside.
- Preheat skillet to MED/HIGH heat. Drizzle pan with olive oil.
- Dredge shrimp in flour, then dip into egg mixture. Place into skillet.
- Saute shrimp one to two minutes per side, until crispy and starting to turn pink.
- Remove shrimp from skillet and place on paper towel to drain.
- Wipe skillet to remove oil.
- Pour 1 cup of broth, wine and lemon juice into skillet. Bring to a boil. Boil until liquid is slightly reduced.
- 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).
- Stir shrimp and spinach into sauce just until warm. Serve over linguine.