Shrimp Francesca
Elevate your seafood night with Shrimp Francesca, a bright and flavorful dish that’s perfect for any occasion. This recipe combines tender, golden-pan-seared shrimp draped in a luscious lemon-butter sauce infused with garlic, dry white wine, and a hint of capers for a briny kick. A whisper of red pepper flakes adds optional heat, while fresh parsley delivers a vibrant finish. Ready in just 30 minutes, this quick and elegant dish is ideal for busy weeknights or dinner parties. Serve it over pasta, rice, or paired with crusty bread to soak up every last drop of the zesty, savory sauce. Shrimp Francesca is a simple yet gourmet dinner option that’s guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 0.5 cup all-purpose flour
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 0.5 cup dry white wine
- 0.5 cup chicken or seafood stock
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon capers, drained
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Rinse and pat dry the shrimp. Season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the flour in a shallow bowl and dredge the shrimp lightly, shaking off the excess flour.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until shimmering.
Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp and set aside.
Lower the heat to medium-low and add the remaining butter to the skillet. Stir in the minced garlic and cook for 30 seconds, until fragrant.
Pour in the white wine and let it simmer for 2 minutes, scraping up the browned bits from the bottom of the skillet.
Add the chicken or seafood stock, lemon juice, lemon zest, capers, and red pepper flakes (if using). Simmer the sauce for 3-4 minutes, allowing it to reduce slightly.
Return the shrimp to the skillet and toss gently to coat them in the sauce. Let them cook for 1-2 minutes until heated through.
Remove the skillet from heat and sprinkle the dish with fresh parsley.
Serve immediately over cooked pasta, rice, or with crusty bread. Garnish with extra lemon wedges if desired.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.5 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1492 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
