Ingredients and Weight:
- 2 pounds jumbo shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1 cup milk
- 1/4 cup butter
- 1/4 cup lemon juice
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1 pound linguine pasta
Preparation Time:
30 minutes
Cooking Time:
20 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Season shrimp with salt and pepper.
- Dredge shrimp in flour, then dip in egg wash.
- Heat butter in a large skillet over medium heat.
- Cook shrimp for 2-3 minutes per side, or until cooked through.
- Remove shrimp and set aside.
- Add lemon juice, chicken broth, and white wine to the skillet and boil until reduced by half.
- Add shrimp back to the skillet and cook until warmed through.
- Cook linguine pasta according to package directions.
- Serve shrimp over linguine and drizzle with sauce.
Nutritional Information:
(per serving)
- Calories: 450
- Fat: 20g
- Protein: 30g
- Carbohydrates: 40g
Dish Characteristics:
- Creamy and tangy lemon sauce
- Plump and juicy shrimp
- Al dente linguine pasta
- Bright and flavorful
User Comments:
- "This dish is absolutely delicious! The shrimp is cooked perfectly and the sauce is to die for." - Sarah Jones
- "I love the combination of flavors in this dish. It's a perfect balance of sweet, savory, and tangy." - John Smith
- "This is one of my favorite dishes to order at Italian restaurants. I'm so glad I can now make it at home!" - Maria Rodriguez
Special Precautions and Tips:
- Use fresh shrimp for the best flavor.
- Do not overcook the shrimp, as this will make them tough.
- Serve the dish immediately after cooking.
