Shrimp Francese

Steps

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1. 1
   Clean the shrimp by gently pulling off the shell from the belly side and removing the tail. Make a butterfly cut along the back and rinse thoroughly to ensure they are clean.
   ▶ ≈0:07
2. 2
   Prepare the coating by mixing oregano, salt, black pepper, and red pepper flakes into the flour. In another bowl, beat an egg with a little water until well combined.
   ▶ ≈0:43
3. 3
   Coat each shrimp by first dredging in the flour mixture, then dipping into the egg wash, and place on a dish.
   ▶ ≈1:18
4. 4
   Heat olive oil and a pat of butter in a pan until foaming, then add the coated shrimp.
   ▶ ≈1:44
5. 5
   Cook the shrimp until both sides are golden brown, then transfer to a clean dish.
   ▶ ≈2:04
6. 6
   Make fish stock by simmering shrimp shells with celery, carrot, onion, bay leaves, and salt.
   ▶ ≈2:19
7. 7
   Melt butter in a pot, add flour and stir carefully to avoid burning.
   ▶ ≈2:36
8. 8
   Pour in dry white wine and let it reduce to allow the alcohol to evaporate and add flavor.
   ▶ ≈2:50
9. 9
   Add lemon juice and fish stock to the pan. Bring everything to a boil to blend the flavors together.
   ▶ ≈3:04
10. 10
    In a separate pot, bring water to boil and cook the spaghetti for about seven to eight minutes until al dente.
    ▶ ≈3:32
11. 11
    Return the shrimp and sauce to the pot, add fresh parsley, and gently toss everything together to warm through and combine.
    ▶ ≈4:13
12. 12
    Plate the spaghetti and top with the shrimp and sauce. Cook together for about one more minute to ensure the pasta and sauce are well integrated.
    ▶ ≈4:39