Ah yes! Beautiful, sweet, baby, Maine Shrimp! And talk about seasonal. This delicacy is available for just a couple of weeks, so I pretty much try to eat them every day. They’re gone before you can get tired of them.
I’ve been so busy getting our new pastas ready for “The Big Intro” at the Fancy Food Show, that I haven’t been able to document my recipes or take photos. Luckily my friend, Wendy Williams was willing to share with us her recipe for Pasta with Maine Shrimp. We Ann Arborites are SO LUCKY to have such an amazing fish purveyor, Monahan’s Seafood.
Whole Wheat Linguine with Maine Shrimp
1 lb. peeled Maine shrimp
2 cloves garlic, rough chop
1 T butter
1-2 T olive oil
1/2 c dry white wine
1 c Monique’s Sundried Tomato and Leek Sauce
1 c (+) flat leaf parsley (rough chop)
handful of toasted pine nuts
squeeze of lemon
In a large skillet, heat oil and butter then add peeled Maine Shrimp and garlic…sauté for a minute or two, then add wine (boil for a moment) then add Monique’s Sundried Tomato and Leek sauce.
Boil salted water for linguine. Cook for 3 minutes and drain, add to the sauté pan with shrimp/sauce. Garnish with fresh chopped parsley and toasted pine nuts. Squeeze some lemon on before serving if desired.
The light texture of the whole wheat linguine was wonderful…didn’t overwhelm the delicate flavor of the shrimp (which have a short season each year). Monahan’s recipe is here, which is where we go to find the freshest and best-est!
Wendy used our Whole Wheat Linguine, one of the 5 new products we introduced at the Fancy Food Show in San Francisco. Hope to get them on our website in about 2 weeks, and slowly but surely they will start appearing on store shelves. Our new BonaChia™ Pasta, made with Chia, an ancient grain and nutritional powerhouse, is already attracting loads of attention.