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

Find more recipes by Michael-Ann on her website!

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