Vikki's Shrimp Francese over Angel Hair Pasta

Most Shrimp Francese recipes have a big lemon sauce flavor, which is not my preference.  This is not a typical Shrimp Francese recipe.  Using what I like from 2 different recipes.  I'm still working on this recipe, but it's getting there.  

1 lb. Medium shrimp peeled and deveined.
Salt and pepper

2 eggs

Floir

Olive oil

1/2 stick butter

2-3 Garlic cloves, minced.

1 1/4 chicken broth

1/4 cup Pinot Grigio

1/4 cup whipping cream

1 teaspoon lemon juice

1 lb. angel hair pasta.

Fresh parsley

1.  Peel and devein the shrimp.

2.  Whisk the two eggs in a bowl.  Add some salt and pepper.

3   In another bowl, add flour (about 2 cups)
4.  Dip shrimp in egg mixture and then the flour.  Place on a plate.

5.  Heat about 2 Tbps. Olive Oil and 1/2 stick butter.

6.  Saute garlic cloves, until fragrant.  Don't burn.
7.  Add chicken broth, wine and lemon juice. Bring to a boil.

8.  Add whipping cream and stir until thickened.

9.  Give it a taste.  Add some salt, pepper and garlic powder, if needed.  I also add another tablespoon of butter.  

10. Sprinkle some chopped fresh parley over the shrimp.

10.Cook pasta according to directions.

11.  Serve shrimp over the pasta.  Sprinkle with fresh Parmesan cheese.  

** NOTE:  We thought there needed to be more sauce for all that pasta, so next time, I'll double up on the sauce and see how that works out. **