Spaghetti Shrimp Francese is a classic Italian-American dish that features tender shrimp cooked in a light, tangy sauce made from lemon juice, white wine, and butter. Served with al dente spaghetti, this dish is perfect for a quick and easy dinner that’s full of flavor! Pairs well with a glass of dry white wine, like Sauvignon Blanc or Chardonnay.
When preparing for this dish, peel the shrimp and keep the shells to cook your own homemade fish stock. Boil the shrimp shells in water with carrots, celery, onion, bay leaf and salt for 90 minutes.
Devein the shrimp, butterfly them, and rinse to clean before dredging in flour and dipping in egg mixture to coat.
Spaghetti Shrimp Francese is a classic Italian-American dish that features tender shrimp cooked in a light, tangy sauce made from lemon juice, white wine, and butter. Served over a bed of al dente spaghetti, this dish is perfect for a quick and easy dinner that's full of flavor!
- 10 oz. Spaghetti
- 21 Shrimp peeled, deveined and butterflied
- 1 Egg
- 1 cup Fish Stock*
- 1 Lemon juiced
- 2 Tbsp. Water
- 2 Tbsp. All Purpose Flour
- 4 Tbsp. Butter unsalted
- 1/2 cup White Wine dry like Sauvignon Blanc
- 2 Tbsp. Fresh Parsley chopped
- Oregano dried
- Crushed Red Peppers dried
- Salt and Black Pepper
- Extra Virgin Olive Oil
- *Fish stock made using the shrimp shells boiled in water with carrots, celery, onion, bay leaf and salt for 90 minutes.
- Bring a large pot of salted water to a boil.
- Meanwhile, in a shallow bowl, add a pinch of salt, black pepper, oregano and crushed red peppers to the flour and mix.
- Crack the egg into a separate shallow bowl and add a pinch of salt, black pepper, oregano, crushed red peppers and the water and beat until scrambled.
- Dredge the shrimp in the flour mixture, shaking off any excess. Then dip in the egg mixture until fully coated.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until golden brown and cooked through. Remove the shrimp from the skillet and set aside.
- Add spaghetti to the boiling pot of water and cook until al dente, about 8-10 minutes.
- In the same skillet, add the rest of the butter. Once melted, add in the flour and mix together.
- Pour in the white wine and lemon juice and mix together for about two minutes.
- Pour in the fish stock and bring to a simmer until the spaghetti is done cooking.
- Right before the spaghetti is done cooking, add the shrimp back into the skillet. Add the parsley and mix together.
- Once the spaghetti is ready, scoop directly into the skillet and toss to coat in the sauce.
- Serve the spaghetti in bowls and top with the cooked shrimp. Drizzle any remaining sauce over the top of the shrimp and garnish with fresh parsley.
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