Date Night Shrimp Francese over Angel Hair Pasta

Recipe View 5 mins Prepare the Pasta: Bring a large pot of lightly salted water to a rolling boil. Add the angel hair pasta and cook until al dente, about 4-5 minutes. Drain the pasta thoroughly.

Recipe View 3 mins Butterfly the Shrimp: While the pasta cooks, butterfly the shrimp by slicing along the back, without cutting all the way through. Gently flatten the shrimp.

Recipe View 5 mins Dredge the Shrimp: In a shallow dish, combine the flour, salt, garlic powder, and black pepper. Reserve 2 tablespoons of this mixture. Dredge the butterflied shrimp in the flour mixture, ensuring they are evenly coated. Shake off any excess.

Recipe View 5 mins Sear the Shrimp: Heat a large skillet over medium-high heat. Add 2 tablespoons of grapeseed oil, followed by 2 tablespoons of butter. Once the butter is melted and the pan is hot, add the dredged shrimp in a single layer. Cook for 3-5 minutes, until the shrimp turn pink and opaque, flipping halfway through.

Recipe View 2 mins Keep Shrimp Warm: Transfer the cooked shrimp to a wire rack set over a baking sheet to keep warm while you prepare the sauce.

Recipe View 5 mins Create the Lemon-Butter Sauce: Add the remaining 2 tablespoons of grapeseed oil to the same skillet. Stir in the reserved flour mixture and cook for 1-2 minutes, stirring constantly to avoid burning. Gradually whisk in the chicken broth and white wine. Bring the sauce to a boil, then reduce the heat and simmer for 3-5 minutes, until slightly thickened.

Recipe View 2 mins Finish the Sauce: Stir in the whipping cream and lemon juice. Cook for another 1-2 minutes. Remove the skillet from the heat and whisk in the remaining 2 tablespoons of butter until melted and the sauce is smooth and glossy.

Recipe View 2 mins Combine and Serve: Divide the cooked angel hair pasta among serving bowls. Top with the luscious lemon-butter sauce and arrange 4-5 shrimp over each serving. Garnish with freshly chopped parsley, if desired, for a pop of color and freshness.