Spaghetti Shrimp Francese

Description:

Spaghetti Shrimp Francese is a twist on the classic chicken Francese, featuring tender shrimp coated in a light, flavorful egg batter and served over spaghetti. This dish is bathed in a tangy lemon butter sauce, creating a delightful blend of creamy, citrusy, and savory flavors. It’s elegant enough for a special dinner yet easy enough for a weeknight meal.

Ingredients:

For the Shrimp:

• Shrimp: 1 pound (large, peeled, deveined, and tails removed)
• Flour: ½ cup (for dredging)
• Eggs: 2 (beaten)
• Salt and pepper: to taste
• Olive oil: 2 tablespoons
• Butter: 2 tablespoons

For the Lemon Butter Sauce:

• Butter: 4 tablespoons
• Garlic: 2 cloves (minced)
• Lemon juice: 3 tablespoons (freshly squeezed)
• Chicken broth: 1 cup (or white wine for extra flavor)
• Heavy cream: ¼ cup (optional for a richer sauce)
• Parsley: 2 tablespoons (fresh, chopped)
• Red pepper flakes: ¼ teaspoon (optional, for a spicy kick)
• Salt and pepper: to taste

For the Spaghetti:

• Spaghetti: 8 ounces (cooked according to package instructions)
• Olive oil: 1 tablespoon (to toss with spaghetti)

Optional Garnishes:

• Lemon slices: for serving
• Grated Parmesan cheese: optional, for topping

Tips for Success:

1. Use fresh shrimp: Fresh shrimp enhances the flavor and texture of the dish. If using frozen shrimp, ensure they are completely thawed and patted dry.
2. Cook shrimp quickly: Overcooking shrimp will make them rubbery. Cook each side just until they turn pink.
3. Adjust sauce consistency: Add more broth or cream if the sauce is too thick or simmer longer for a thicker sauce.
4. Season generously: The lemon butter sauce is all about balance, so taste and adjust salt, pepper, and lemon juice to your liking.

Steps to Make It:

1. Prepare the shrimp:
   • Season the shrimp with salt and pepper.
   • Dredge each shrimp in flour, then dip in the beaten eggs, shaking off any excess.
2. Cook the shrimp:
   • Heat olive oil and butter in a large skillet over medium heat.
   • Add the shrimp in a single layer and cook for 2-3 minutes per side, until golden and just cooked through. Remove the shrimp and set aside.
3. Make the lemon butter sauce:
   • In the same skillet, melt the butter and sauté the garlic until fragrant, about 1 minute.
   • Stir in the chicken broth (or wine), lemon juice, and red pepper flakes (if using). Bring to a simmer and let it reduce slightly.
   • Stir in the heavy cream (if using) and let the sauce thicken for 2-3 minutes. Taste and adjust seasoning.
4. Combine shrimp and spaghetti:
   • Return the cooked shrimp to the skillet and toss to coat in the sauce.
   • Add the cooked spaghetti to the skillet and gently toss until fully coated in the sauce. Sprinkle with parsley.
5. Serve:
   • Divide the spaghetti and shrimp among plates. Garnish with lemon slices and grated Parmesan cheese if desired. Serve immediately.

Recommendations:

• Pairing: Serve with a side of garlic bread or a fresh green salad for a complete meal.
• Make it ahead: Prepare the sauce and cook the spaghetti in advance. Quickly cook the shrimp and toss everything together before serving.

Nutrition (Per Serving, Approx. 1/4 Recipe):

• Calories: ~450
• Protein: 28g
• Fat: 20g
• Carbohydrates: 38g
• Sugar: 2g
• Fiber: 2g
• Sodium: 750mg

This Spaghetti Shrimp Francese combines the brightness of lemon, the richness of butter, and the tenderness of shrimp for a dish that’s as sophisticated as it is comforting. Perfect for seafood lovers!