By Wild American Shrimp Chef Advocate, Michael-Ann Rowe.

SHRIMP & LINGUINE

INGREDIENTS

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, grapeseed, or safflower oil

PREPARATION

Marinade shrimp in 1/2 cup of maple syrup; set aside.

For the Pasta: Cook according to directions on the box. Drain (reserving 1/4 cup of pasta water) and set both aside.

MAPLE BEURRE BLANC

Heat oil in a medium-size pan at medium temperature
Saute shallots until just translucent.
Add reserved pasta water and stir gently. About 2 minutes.
Turn the 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.

Serves 2.

Photo courtesy of Amy Crintini

You can also find more recipes by Michael-Ann on her website!

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