Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon 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
- ½ cup all-purpose flour
- 3 large eggs
- 1 pound jumbo shrimp, peeled and deveined
- 2 tablespoons vegetable oil, or as needed
Directions
-
Whisk cornstarch and water together in a small bowl; set aside. Bring chicken broth, wine, butter, lemon juice, parsley, salt, and pepper in a medium saucepan over medium heat to a boil, stirring occasionally. Add cornstarch mixture, 1 teaspoon at a time, until sauce thickens slightly. Remove from heat.
-
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in linguine and return to a boil. Cook linguine uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
-
Place flour in a shallow bowl. Beat eggs in a separate bowl. Dredge shrimp in flour; shake off excess. Dip into beaten egg. Place, unstacked, onto a plate.
-
Heat oil in a large skillet over medium-high heat. Fry shrimp, working in batches if needed, in hot oil until opaque, 2 to 3 minutes per side.
-
Add cooked shrimp to finished sauce. Divide linguine among plates; top with shrimp and sauce.
-
