Shrimp Monica

Servings: 2 | Serving size: 2 ounces pasta with shrimp and sauce

Cooking time: 30 minutes

This recipe can easily be multiplied but does not make very good leftovers.

Ingredients

• 4 quarts water
• 4 ounces whole wheat or gluten-free linguine
• 2 tsp olive oil
• 1 tsp unsalted butter
• 1 large clove garlic (minced)
• 1 medium onion (diced)
• 1 tsp no salt added Cajun seasoning
• 1/16 tsp cayenne pepper
• 1/4 lemon (juiced)
• 1/4 cup white wine
• 1 tsp maple syrup
• 1/8 tsp salt
• 8 ounces shrimp (peeled and deveined)
• 2 ounces semi-soft goat cheese
• 3 large green onions (sliced crosswise; keep white & green parts separate)
• 1 ounce Parmigiano Reggiano (grated)
• 1 tbsp parsley (coarsely chopped)

Place the water in a large sauce pan over high heat.

Add the linguine and cook for about 14 to 16 minutes (or according to package directions). Stir occasionally.

While the pasta is cooking, place the olive oil and butter in a large skillet over medium high heat.

Add the garlic and cook for about one minute. Stir frequently.

Add the onion and cook for 5 minutes. Stir frequently.

Add the Cajun seasoning, lemon juice, white wine, maple syrup, and salt.

Cook for one minute, stirring until the spice is blended into the onions and garlic.

Add the shrimp and the white part of the green onions and cook for about 5 minutes. Stir frequently.

Add some of the pasta water 1/4 cup at a time to keep enough liquid in the pan to cover the onions about halfway.

Add the goat cheese and the drained pasta.

Fold together gently.

Add the parmesan, the green part of the green onions, and the parsley.

Fold together gently and serve.