Shrimp with Black Bean Sauce
How to Make It
Step 1
1
In a 5- to 6-quart pan over medium-high heat, stir olive oil and garlic until garlic is limp but not browned, 2 to 3 minutes. Add black bean sauce, lemon juice, wine, and broth.
Step 2
2
Turn heat to high and stir often until sauce boils, about 2 minutes. Add pasta, return to a boil, then add shrimp. Stir often until pasta is tender to bite and shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 8 minutes. Ladle into wide bowls and sprinkle with cilantro.
Ingredients
2 teaspoons olive oil
1 clove garlic, minced
2 tablespoons prepared Asian black bean sauce
2 tablespoons lemon juice
1/3 cup dry white wine
2 cups fat-skimmed chicken broth
9 ounces fresh linguine
1 pound (38 to 50 per lb.) frozen uncooked shelled, deveined shrimp
1/3 cup fresh cilantro leaves
Directions
Step 1
1
In a 5- to 6-quart pan over medium-high heat, stir olive oil and garlic until garlic is limp but not browned, 2 to 3 minutes. Add black bean sauce, lemon juice, wine, and broth.
Step 2
2
Turn heat to high and stir often until sauce boils, about 2 minutes. Add pasta, return to a boil, then add shrimp. Stir often until pasta is tender to bite and shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 8 minutes. Ladle into wide bowls and sprinkle with cilantro.
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