Shrimp Francese Over Angel Hair Pasta
This elegant dish comes together in about 30 minutes and is a great centerpiece for a date night meal. Impress your significant other with your cooking skills using this flavorful, yet easy-to-make dinner:
Ingredients
- 12-oz package of angel hair pasta
- 2 lbs. Extra Small 61/90 Count Peeled & Deveined Tail-Off Wild-Caught Gulf Shrimp
- 1 tsp. salt
- ¾ cup flour
- ½ tsp. garlic
- ¼ cup unsalted butter
- 1¼ cup chicken broth
- ¼ cup dry white wine
- ¼ cup whipping cream
- 1½ tbsp. lemon juice
- ¼ cup grapeseed oil
- Pinch of black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the angel hair pasta, stirring occasionally.
- Butterfly the shrimp (slicing from head to tail without cutting all the way through) and then lightly press them open.
- Mix flour, salt, garlic and black pepper in a shallow dish. Reserve 2 tbsp. of the flour mixture and set aside. Coat shrimp in the flour mixture, shaking off any excess.
- Heat a skillet over medium-high heat and add 2 tbsp. of oil. Melt 2 tbsp. butter in the hot oil, and then add shrimp. Cook for 3 to 5 minutes until shrimp turn bright pink. Remove the shrimp and keep them warm.
- Heat the remaining 2 tbsp. oil in the same skillet and add the reserved flour mixture. Stir and cook for 1 to 2 minutes. Add chicken broth and white wine. Bring to a boil over medium-high heat.
- Reduce heat and then 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 tbsp. butter until melted.
- To serve, divide the pasta into bowls, topping each with lemon sauce and about 4 to 5 shrimp per bowl.