Shrimp Francese
Shrimp Francese
Ingredients
For the Fish Stock (prepare in advance)
- from 21 shrimp shells
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1/2 onion, roughly chopped
- 1 bay leaf
- 1/2 teaspoon salt, or as needed
- 4 cups water
For the Shrimp and Pasta
- 10 ounces spaghetti
- 21 shrimp, peeled, deveined, and butterflied
- 1 egg
- 1 lemon, juiced
- 2 tablespoons water
- 2 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon dried oregano, or as needed
- 1/4 teaspoon crushed red pepper flakes, or as needed
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons extra virgin olive oil, or as needed
Instructions
- 1
To prepare the fish stock: In a large pot, combine the shrimp shells, carrot, celery, onion, bay leaf, 1/2 teaspoon salt, and 4 cups of water. Bring to a boil, then reduce heat and simmer for 90 minutes. Strain the stock through a fine-mesh sieve, discarding the solids. You should have about 1 cup of fish stock. Set aside.
⏱️ 90 min
- 2
Prepare the flour mixture: In a shallow dish, combine 2 tablespoons all-purpose flour, 1/4 teaspoon dried oregano, 1/8 teaspoon black pepper, and 1/8 teaspoon crushed red pepper flakes. Add a pinch of salt. Mix well.
⏱️ 3 min
- 3
Prepare the egg mixture: In a separate shallow dish, crack the egg. Add 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano, a pinch of salt, 1/8 teaspoon crushed red pepper flakes, and 2 tablespoons water. Whisk with a fork until well combined.
⏱️ 2 min
- 4
Coat the shrimp: Take each butterflied shrimp and first dredge it thoroughly in the seasoned flour mixture, shaking off any excess. Then, dip the flour-coated shrimp into the seasoned egg mixture, ensuring it's fully coated. Place the coated shrimp on a clean plate or tray.
⏱️ 10 min
- 5
Cook the shrimp: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 tablespoon of unsalted butter to the pan. Once the butter is melted and shimmering, add the coated shrimp in a single layer, working in batches if necessary to avoid overcrowding. Cook for 1-2 minutes per side, until lightly golden brown and cooked through. Remove the cooked shrimp from the pan and set aside on a platter.
⏱️ 8 min
- 6
Make the sauce: In the same skillet, add the remaining 3 tablespoons of unsalted butter. Once melted, sprinkle in the remaining 2 tablespoons of all-purpose flour. Whisk constantly for 1-2 minutes to create a light roux. Pour in the 1/2 cup dry white wine, whisking continuously to prevent lumps. Add the juice from the lemon. Strain the prepared 1 cup of fish stock into the pan, whisking until the sauce is smooth and slightly thickened. Bring the sauce to a gentle simmer.
⏱️ 7 min
- 7
Cook the spaghetti: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the 10 ounces of spaghetti and cook according to package directions until al dente.
⏱️ 10 min
- 8
Combine shrimp and sauce: Once the spaghetti is almost ready, return the cooked shrimp to the sauce in the skillet. Stir in the 2 tablespoons of chopped fresh parsley. Gently toss to combine and heat the shrimp through.
⏱️ 3 min
- 9
Combine spaghetti with sauce: Using tongs, transfer the cooked spaghetti directly from the pot into the skillet with the shrimp and sauce. Toss everything together until the spaghetti is thoroughly coated with the sauce.
⏱️ 2 min
- 10
Serve immediately, garnished with additional fresh parsley if desired.
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Francese
For the Fish Stock (prepare in advance)
- from 21 shrimp shells
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1/2 onion, roughly chopped
- 1 bay leaf
- 1/2 teaspoon salt, or as needed
- 4 cups water
For the Shrimp and Pasta
- 10 ounces spaghetti
- 21 shrimp, peeled, deveined, and butterflied
- 1 egg
- 1 lemon, juiced
- 2 tablespoons water
- 2 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon dried oregano, or as needed
- 1/4 teaspoon crushed red pepper flakes, or as needed
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons extra virgin olive oil, or as needed
Instructions
- 1
To prepare the fish stock: In a large pot, combine the shrimp shells, carrot, celery, onion, bay leaf, 1/2 teaspoon salt, and 4 cups of water. Bring to a boil, then reduce heat and simmer for 90 minutes. Strain the stock through a fine-mesh sieve, discarding the solids. You should have about 1 cup of fish stock. Set aside.
⏱️ 90 min - 2
Prepare the flour mixture: In a shallow dish, combine 2 tablespoons all-purpose flour, 1/4 teaspoon dried oregano, 1/8 teaspoon black pepper, and 1/8 teaspoon crushed red pepper flakes. Add a pinch of salt. Mix well.
⏱️ 3 min - 3
Prepare the egg mixture: In a separate shallow dish, crack the egg. Add 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano, a pinch of salt, 1/8 teaspoon crushed red pepper flakes, and 2 tablespoons water. Whisk with a fork until well combined.
⏱️ 2 min - 4
Coat the shrimp: Take each butterflied shrimp and first dredge it thoroughly in the seasoned flour mixture, shaking off any excess. Then, dip the flour-coated shrimp into the seasoned egg mixture, ensuring it's fully coated. Place the coated shrimp on a clean plate or tray.
⏱️ 10 min - 5
Cook the shrimp: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 tablespoon of unsalted butter to the pan. Once the butter is melted and shimmering, add the coated shrimp in a single layer, working in batches if necessary to avoid overcrowding. Cook for 1-2 minutes per side, until lightly golden brown and cooked through. Remove the cooked shrimp from the pan and set aside on a platter.
⏱️ 8 min - 6
Make the sauce: In the same skillet, add the remaining 3 tablespoons of unsalted butter. Once melted, sprinkle in the remaining 2 tablespoons of all-purpose flour. Whisk constantly for 1-2 minutes to create a light roux. Pour in the 1/2 cup dry white wine, whisking continuously to prevent lumps. Add the juice from the lemon. Strain the prepared 1 cup of fish stock into the pan, whisking until the sauce is smooth and slightly thickened. Bring the sauce to a gentle simmer.
⏱️ 7 min - 7
Cook the spaghetti: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the 10 ounces of spaghetti and cook according to package directions until al dente.
⏱️ 10 min - 8
Combine shrimp and sauce: Once the spaghetti is almost ready, return the cooked shrimp to the sauce in the skillet. Stir in the 2 tablespoons of chopped fresh parsley. Gently toss to combine and heat the shrimp through.
⏱️ 3 min - 9
Combine spaghetti with sauce: Using tongs, transfer the cooked spaghetti directly from the pot into the skillet with the shrimp and sauce. Toss everything together until the spaghetti is thoroughly coated with the sauce.
⏱️ 2 min - 10
Serve immediately, garnished with additional fresh parsley if desired.