This dish comes together SO quickly, is easy to make and a great choice for any gathering but perfect for a week night meal! And if that isn’t enough listen to these amazing facts about black bean pasta. It is gluten-free, high in protein, dietary fiber and it is delicious!
Joy and I love the color (we love black and wear it everyday!!) and the mild bean-y flavor has a great bite and is surprisingly pleasant It cooks up perfectly al-dente like regular pasta, oh….. and did we mention it is lower in calories and carbs? Well it is, yay!
This pasta works wonderfully in a curry dish, with pesto sauces and all of your favorite fishes too. So get cookin’ and be creative!
There is no need to give up your favorite traditional pasta dishes when simple changes are available to make them healthier. Stay tuned and we will show you how!
Shrimp scampi With Black Bean Pasta
The colors are stunning in this dish and the flavors are amazing, enjoy!
- 21/25 shrimp per pound 4 oz is a serving so about 5 this size
- 4oz black bean pasta
- 1 large shallot sliced thin
- 2 tablespoons olive oil
- 8 Oz shrimp. Depending on size
- 2 Garlic cloves minced
- 1 tablespoon grass fed butter
- Juice of 1/2 lemon
- just under 1/2 cup white wine
- Salt & Pepper to taste
- 1/4 cup freshly chopped parsley
- Pinch of red pepper flakes, optional
Boil black bean pasta according to package directions. In a medium skillet on med heat saute shallots till soft, then add garlic and cook a few minutes. Add shrimp, season with salt and pepper and cook till pink, about 2 minutes on each side. Take shrimp out and set aside. Add wine to pan and cook for a minute, add lemon juice and grass fed butter. Toss shrimp back in and stir. Add pasta, red pepper if using and toss! Recheck your salt and pepper, I like to add more after I toss pasta in. Of course if your diet allows, you can add another tablespoon of grass fed butter, its luscious! Done!
