Maple Glaze Beurre-Blanc Shrimp over Linguine
By Wild 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!