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How to Make Date Night Shrimp Francese over Angel Hair Pasta - A Step-by-Step Guide

Looking for the perfect recipe to impress your significant other on a romantic date night? Look no further than this indulgent and flavorful dish of Shrimp Francese over Angel Hair Pasta. This elegant and delectable dish is sure to wow your date and make for a memorable evening.

The dish features succulent shrimp, lightly coated in a delicate egg batter and then sautéed in a tangy and buttery lemon sauce. The addition of angel hair pasta provides the perfect base for the shrimp, soaking u...

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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)

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.

    • Nutrition

    705 cal.

    • Total Fat: 34g
    • Saturated Fat: 12g
    • Cholesterol: 225mg
    • Sodium: 1323mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 31g
    • Vitamin C: 6mg
    • Calcium: 56mg
    • Iron: 6mg
    • Potassium: 395mg

    Categories

    Seafood recipes
    Pasta recipes
    Dinner recipes