Shrimp Francese over Linguine

Prepare the Sauce: In a small bowl, whisk together the cornstarch and water until smooth. Set aside. (5 minutes)

In a medium saucepan, combine the chicken broth, white wine, butter, lemon juice, parsley, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally until the butter is melted. (10 minutes)

Slowly whisk in the cornstarch mixture, about 1 teaspoon at a time, until the sauce thickens slightly. Remove from heat and set aside. Taste and adjust seasonings as needed, adding more lemon juice for brightness or salt and pepper to taste. (5 minutes)

Cook the Linguine: While the sauce simmers, bring a large pot of lightly salted water to a rolling boil. Add the linguine and cook according to package directions, usually about 8-10 minutes, or until al dente. Drain the pasta, reserving about 1/2 cup of pasta water. Keep the pasta warm. (10 minutes)

Prepare the Shrimp: Place the flour in a shallow bowl. In a separate bowl, lightly beat the eggs. Dredge each shrimp in the flour, shaking off any excess. Then, dip the floured shrimp into the beaten eggs, ensuring it is fully coated. Place the coated shrimp on a plate in a single layer. (10 minutes)

Cook the Shrimp: Heat the vegetable oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding the pan, fry the shrimp until golden brown and opaque, about 2-3 minutes per side. Remove the cooked shrimp from the skillet and set aside. (10 minutes)

Combine and Serve: Add the cooked shrimp to the prepared lemon-wine sauce in the saucepan. Gently toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency. (5 minutes)

Divide the cooked linguine among serving plates. Top with the shrimp and lemon-wine sauce. Garnish with additional fresh parsley and a sprinkle of Parmesan cheese, if desired. Serve immediately. (5 minutes)