Page 59 - 2016TOHCookbook

Shrimp Francese Over Pasta
LoBue Family | SCARSDALE, NY
“This recipe is easy to make, yet it seems like it is a special occasion meal. Also, it is much more economical to prepare this meal at home than to have it at a seafood or Italian restaurant.” DEBRA LOBUE
INGREDIENTS
Serves 4 to 6
1 pound spaghetti or thin linguine pasta
1 pound extra-large or jumbo shrimp, peeled, deveined, butterflied 1 cup all-purpose flour, seasoned with salt and pepper
2 to 3 large eggs, beaten
2 tablespoons chopped fresh parsley
1⁄4 cup vegetable oil
2⁄3 cup chicken broth
3⁄4 cup white wine
Juice of 11⁄2 lemons
1 pint grape tomatoes or cherry tomatoes, cut in half
4 tablespoons unsalted butter, cut into small dice
1 (8-ounce) bag fresh spinach
Preparation
1. Bring a large pot of salted water to a boil and prepare pasta according to package instructions. Drain well in a colander.
2. Meanwhile, heat the oil in a frying pan over medium-high heat.
3. Place the seasoned flour in a shallow bowl. In another bowl, combine the eggs with 1 tablespoon of the parsley. Working in batches, dredge the shrimp in the flour, shaking off the excess, and dip into the egg mixture. Place the shrimp in the pan and cook until golden and cooked through, 3 to 5 minutes. Transfer to a paper towel-lined plate and tent with foil to keep warm.
4. In the now-empty frying pan, add the chicken broth and wine and bring to a simmer. Stir in the lemon juice, then add the tomatoes and cook until softened, about 4 minutes. Slowly whisk in the butter, adding a few pieces at a time, until emulsified.
5. Add the spinach and cook until wilted. Stir in the remaining parsley and shrimp and cook until rewarmed, about 1 minute. To serve, portion the pasta onto plates and add the shrimp mixture on top.
TASTE OF HOME | PAGE 51