Ingredients

1 lb. Louisiana shrimp, peeled and deveined
3 Tbsp Steen’s Cane Syrup
1⁄2 Tsp Cajun seasoning
1⁄2 Tsp crushed black pepper
1 Tbsp olive oil
1 Tbsp garlic, minced
1 Tsp fresh thyme
1⁄4 C white wine
1⁄4 C shrimp stock
1 Tbsp lemon juice
½ C grape tomatoes, halved
4 Tbsp chilled butter, cut into chunks
1 (16oz) Pkg of pasta, cooked al dente
2 Tbsp, fresh herbs, for garnish
1 lemon, sliced

1. Combine shrimp, cane syrup, Cajun seasoning and black pepper in a bowl and marinate for 15 minutes.
2. In a sauté pan heat 1-tablespoon olive oil and sauté shrimp until browned; remove from pan and keep warm. Add garlic and cook until slightly brown.
3. Add white wine, shrimp stock, lemon juice and tomatoes; lower fire to medium and simmer for 5 minutes until liquid is reduced by half.
4. Lower fire as low as it will go and stir in chilled butter in chucks until it is melted, remove from fire immediately and toss in cooked pasta.
5. Plate pasta and top with shrimp and lemon butter sauce. Garnish fresh herbs and lemon slices.

700 calories. 18g fat (8g saturated fat, 176mg cholesterol.) 909mg sodium. 100g carbohydrates (4g fiber, 15g sugar.) 31g protein.

Lower Fat: Use a light butter spread, such as Smart Balance Light. 645 calories. 11g fat (2g saturated fat, 145mg cholesterol.) 751mg sodium. 100g carbohydrates (4g fiber, 15g sugar.) 31g protein.
Lower Carbohydrates: Use zucchini noodles & liquid zero calorie sweetener. 274 calories. 18g fat (8g saturated fat, 176mg cholesterol.) 776mg sodium. 10g carbohydrates (3g fiber, 7g sugar.) 19g protein.
Lower Sodium: Using salt-free Cajun seasoning and unsalted butter reduces sodium to 683mg. Additionally substituting crawfish tails for shrimp, further reduces sodium to 255mg.
Dairy-free: Use vegan butter. Reduces saturated fats to 3g, cholesterol to 145mg and sodium to 818mg.
Gluten-free: Use gluten-free pasta. 628 calories. 18g fat (8g saturated fat, 176mg cholesterol.) 902mg sodium. 93g carbohydrates (14g fiber, 12g sugar.) 23g protein.

October 24, 2022