Maple Glaze Beurre-Blanc Shrimp over Linguine
By an American Shrimp Chef Advocate, Michael-Ann Rowe.
1 Lb. Louisiana shrimp (shell off and cleaned)
2 small handfuls of Linguine
3/4 C maple syrup (1/2 + 1/4)
1 Lg. Shallot heart (diced)
1/4 C light cream
1 TBS unsalted butter
1/4 C of reserved pasta water
2 TBS coconut, grape seed or safflower oil
Marinade shrimp in 1/2 cup of maple syrup; set aside.
For the Pasta: Cook according to directions on box. Drain (reserving 1/4 cup of pasta water) and bith set aside.
Maple Beurre Blanc:
Heat oil in medium size pan on medium temperature
Saute shallots until just translucent.
Add reserved pasta water and stir gentle. About 2 minutes.
Turn heat up a notch until pasta water starts to bubble.
Slowly stir in light cream until blended and smooth. Return heat to med.
Slowly stir in 1/4 cup maple syrup until blended and smooth.
Add butter and stir until smooth.
Add shrimp and saute on each side for 1- 2 minutes (until shrimp have just turned pink).
With tongs, gentle fold in pasta.
Plate and serve.
Photo courtesy of Amy Crintini
You can also find more recipes by Michael-Ann on her website!