Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
Ingredients
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.
Nutrition Facts (per serving)
| 603 | Calories |
| 25g | Fat |
| 57g | Carbs |
| 33g | Protein |
