Linguine with White Beans & Shrimp

Fish and Seafood / Pasta / Recipes with Maple Syrup / Tofu and Legumes

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Featuring Maple Syrup
4 portions
Metric Imperial

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 1 garlic clove, crushed
  • 2 teaspoons teaspoons maple syrup (preferably golden syrup for its delicate flavour)
  • 1 400-gr (14 on) can of chopped tomatoes
  • 1 800-gr (28 on) can of white beans, rinsed & drained
  • 2 cups arugula
  • 3/4 lb medium shrimp, cooked
  • Salt & pepper
  • 1 lb linguine pasta, cooked & oiled

Method

  1. Heat olive oil in a large saute pan and cook onion until soft. Add garlic and stir to soften.
  2. Stir in maple syrup and tomatoes. Cook gently for about 10 minutes, stirring occasionally.
  3. Add beans and arugula and cook on low heat until arugula wilts. Add a little water if mixture gets too thick. Stir in shrimp.
  4. Season to taste with salt and pepper. Toss with pasta and serve.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.