Red Lobster Shrimp Francaise (Copycat)
A copycat of Red Lobster's Shrimp Francaise: egg-battered pan-fried shrimp tossed in a bright lemon-butter and white wine sauce, served over linguine or angel hair. Serves 4; total cooking time 25-30 minutes.
⏱️ Prep: 15 min🍳 Cook: 20 min
Nutritionper 100 g›
185
Calories
12g
Protein
16g
Carbs
8g
Fat
Ingredients
| 1½ lbs (680 g) | large shrimp (16-20 count), peeled and deveined, tails off |
| to taste | salt and black pepper |
| ½ cup (65 g) | all-purpose flour (for dredging) |
| 3 | large eggs, beaten |
| 2 tablespoons (30 ml) | olive oil |
| 2 tablespoons (28 g) | unsalted butter (for frying) |
| 4 tablespoons (57 g) | unsalted butter (for sauce) |
| 3 cloves | garlic, minced |
| ½ cup (120 ml) | dry white wine |
| 1 cup (240 ml) | chicken broth |
| ⅓ cup (80 ml) | fresh lemon juice (about 2-3 lemons) |
| 1 tablespoon | lemon zest |
| 2 tablespoons | fresh parsley, chopped |
| 1 tablespoon | capers, drained (optional) |
| to taste | salt and white pepper |
| 1 lb (450 g) | linguine or angel hair pasta, cooked al dente |
| to taste | fresh parsley for garnish |
| to taste | lemon wedges |
| to taste | grated Parmesan cheese (optional) |
Instructions
- Prepare the shrimp: Pat 1½ lbs shrimp completely dry and season both sides with salt and black pepper. Set up a dredging station with flour in one shallow dish and beaten eggs in another.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve ½ cup (120 ml) pasta water, then drain and set aside.
- Coat the shrimp: Dredge each shrimp in flour, shaking off excess, then dip into the beaten eggs, letting excess drip off. The egg coating should be light and even.
- Pan-fry the shrimp: Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Working in batches to avoid crowding, add the shrimp in a single layer and cook 2 minutes per side until golden and just cooked through. Remove to a plate.
- Make the francaise sauce: Reduce heat to medium and add 4 tablespoons butter to the same skillet. Once melted, add the minced garlic and sauté 30 seconds until fragrant. Pour in the white wine and simmer 2 minutes, scraping up the browned bits.
- Build the sauce: Add the chicken broth, lemon juice, and lemon zest. Bring to a gentle simmer and cook 3-4 minutes until slightly reduced. Stir in the capers if using and season with salt and white pepper.
- Combine: Return the shrimp to the skillet and toss gently 1-2 minutes to coat and heat through. Stir in the chopped parsley. If the sauce is too thick, add reserved pasta water to loosen.
- Serve: Plate the pasta, top with the shrimp and plenty of lemon-butter sauce. Garnish with parsley and serve with lemon wedges. Add Parmesan if desired, though seafood pasta is traditionally served without cheese.