For an extra burst of flavor, consider adding a pinch of red pepper flakes to the flour mixture for a subtle heat. Ensure the skillet is hot before adding the shrimp to achieve a beautiful sear and prevent sticking. Don't overcook the shrimp, as they can become rubbery. They're done when they turn pink and opaque. A squeeze of fresh lemon juice right before serving can brighten the flavors even further.
Date Night Shrimp Francese over Angel Hair Pasta
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS21
Transport yourself to a romantic Italian trattoria with this exquisite Shrimp Francese. Delicate shrimp, bathed in a luscious lemon-butter sauce, gracefully drapes over a bed of delicate angel hair pasta. This dish is quick enough for a weeknight indulgence, yet elegant enough to impress on a special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate66 g
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Cholesterol225 mg
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Fiber4 g
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Protein31 g
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Saturated Fat12 g
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Sodium1323 mg
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Sugar2 g
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
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.
02
Step
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.
03
Step
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.
04
Step
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.
05
Step
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.
06
Step
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.
07
Step
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.
08
Step
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.
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RECIPE REVIEWS
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Please Rate
Georgette Padberg
Jun 26, 2025This recipe was a total hit! My husband said it was restaurant-quality.
Abagail Beier
May 30, 2025I was surprised how easy and quick this was to make. Perfect for a busy weeknight.
Devonte Schumm
May 25, 2025I added a little bit of Parmesan cheese to the sauce and it was amazing!
Branson Rempel
May 16, 2025The lemon-butter sauce is absolutely divine! I could eat it with a spoon.
Shayna Beatty
May 16, 2025The shrimp were perfectly cooked and the sauce was so flavorful, will definitely be making this again!