Ingredients

• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 , 14 ounce
• 0.5 cups dry white wine
• 0.25 cups salted butter
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped fresh parsley
• 1 pinch salt and ground black pepper to taste
• 1 , 8 ounce
• 0.5 cups all-purpose flour
• 3 large eggs
• 1 pound jumbo shrimp , peeled and deveined
• 2 tablespoons vegetable oil , or as needed

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Add cooked shrimp to finished sauce. Divide linguine among plates; top with shrimp and sauce.

Nutrition per serving