Best Shrimp And Black Bean Pasta Recipes
SHRIMP AND BLACK BEAN PASTA
When time's tight and the folks are hungry, shrimp is nearly always the right answer! It certainly is in this 20-minute black bean and pasta dish.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Cook spaghetti as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. Stir in shrimp, beans and crushed pepper; cover. Cook 5 to 8 min. or until shrimp turn pink, stirring occasionally.
- Drain spaghetti. Add to shrimp mixture with remaining dressing, cheese and cilantro; mix lightly.
Nutrition Facts : Calories 350, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 230 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 34 g
LEMONY SHRIMP AND BEAN STEW
With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.
Provided by Sue Li
Categories dinner, easy, quick, weeknight, beans, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
- In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
- Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.
SHRIMP WITH BLACK BEAN SAUCE
Steps:
- In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stock cornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low. Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky.
- While the beans are cooking, fill a large saucepan halfway up with lightly salted water. Bring it to a boil over high heat and add the shrimp. Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.
SAUTéED SHRIMP WITH FERMENTED BLACK BEANS
For the most part, the shrimp will tell you when they're done. Certainly they're ready once they're pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it's opaque, or even nearly so, season to taste and start eating.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 20m
Number Of Ingredients 8
Steps:
- Put 2 tablespoons vegetable oil in a large skillet over medium-low heat.
- Add 3 sliced garlic cloves, and cook until golden.
- Stir in 1 1/2 pounds peeled shrimp, 2 teaspoons minced ginger and 3 tablespoons fermented black beans soaked in 2 tablespoons mirin.
- Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
- Stir in 2 tablespoons soy sauce, and serve. Garnish with scallions.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 1 gram, Sodium 1252 milligrams, Sugar 1 gram, TransFat 0 grams
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