Shrimp Francese over Linguine

Step 1
Combine cornstarch and water in a small bowl. Bring chicken broth, wine, butter, lemon juice, parsley, salt, and pepper to a boil in a medium saucepan over medium heat, stirring occasionally. Add the water and cornstarch mixture, 1 teaspoon at a time, until sauce thickens slightly. Remove from heat.

Step 2
While sauce is heating, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and keep warm.

Step 3
Coat shrimp with flour, then with beaten egg.

Step 4
Heat oil in a large skillet set over medium-high heat. Pan-fry shrimp in the hot oil until opaque, 2 to 3 minutes on each side, working in batches if needed.

Step 5
Add cooked shrimp to the finished sauce. Place a serving of pasta on each plate; add about 5 shrimp and a few spoonfuls of sauce over top.