Simple Life, Simple Food, All Inspired by my Appalachian Roots

Shrimp & Black Bean Pasta

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My go to dish when unexpected friends drop by has always been my shrimp and pasta. I always have the ingredients on hand and I have been making it so long, it is always a show stopper.


Lately so many of our friends are on a Keto or low carb diet I had to find a second go to dinner meal that is quick and delicious. I found this new pasta made from black beans from Explore Cuisine that I love. If you can’t find it locally I included a link at the bottom.


Black beans are so high in fiber that the net carbs are low enough for those following a Keto or low carb diet. I adapted my shrimp pasta recipe for the newfound black bean pasta and this one is a winner.

Putting Together a Delicious Low Carb Dinner

Cut up the tomatoes, give the shallots a fine dice and mince up the garlic and set them all aside. Then remove the kernels from two ears of corn.


Heat a small cast iron skillet over medium high heat and melt the butter, add in the corn. I like my corn with pepper, if you don’t leave it out, but add salt and pepper to taste.


Cook the corn about 5 minutes or until it begins to soften. Don’t overcook the corn because you will be adding it back into the sauce and it will continue to cook. Remove from the heat and set aside.

Creating a Simple, Great Tasting Sauce

In a large skillet over medium heat add the olive oil and shallots and sauté until they begin to soften, about 5 to 6 minutes. Toss in the Garlic for a couple of minutes and then add the tomatoes. Add some salt and pepper and let the tomatoes cook down.


Let the tomatoes cook for about 10 minutes and then add in the cooked corn. Let the corn cook with the tomatoes for about 5 minutes.

his super easy and quick Shrimp Pasta will leave your guests wondering if it's really low carb. A  quick and easy dinner that will become your go to favorite regardless if you are watching your carbs or not.


Add in the chicken stock, bring back to a boil, reduce the heat and simmer for 30 minutes. While the sauce is on simmer prepare the pasta according to the package directions.


Add the zest and juice into the sauce, along with 1 tablespoon of butter. The butter will give the sauce a silky smoothness. Place the shrimp into the sauce. Once the shrimp turn pink they ready.

his super easy and quick Shrimp Pasta will leave your guests wondering if it's really low carb. A  quick and easy dinner that will become your go to favorite regardless if you are watching your carbs or not.


Don’t over cook the shrimp. Add 1/4 cup fresh chopped cilantro. You want to add the cilantro as the shrimp are finishing. This will keep the cilantro bright green and full of flavor.


While the shrimp are cooking drain the pasta and toss it with some extra virgin olive oil. Divide the pasta into 4 bowls and top with the shrimp and sauce, add more cilantro for garnish if desired.

I hope that you enjoy, be sure to drop by and leave your comments!

his super easy and quick Shrimp Pasta will leave your guests wondering if it's really low carb. A  quick and easy dinner that will become your go to favorite regardless if you are watching your carbs or not.

The Kitchen Essentials that I used in this recipe:

Print Recipe
Shrimp and Black Bean Pasta
This super easy and quick Shrimp Pasta will leave your guests wondering if it's really low carb. A quick and easy dinner that will become your go to favorite regardless if you are watching your carbs or not.
Shrimp & Black Bean Pasta
Course Dinner, Main Dish
Cuisine American
Keyword Low Carb
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Course Dinner, Main Dish
Cuisine American
Keyword Low Carb
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Shrimp & Black Bean Pasta
Instructions
  1. Cut the grape tomatoes in half lengthwise and set aside. Finely dice the shallots and Mince the Garlic.
  2. Remove the Kernels from the fresh corn. In a small skillet over medium heat melt 2 tablespoons of butter and add the corn. Salt and pepper to taste. Cook until the corn just begins to soften, about 5 minutes. Remove from the heat and set aside.
  3. In a large skillet over medium heat, add 2 tablespoons of extra virgin olive oil. Sauté the shallots until they soften about 5 minutes toss in the minced garlic for another couple of minutes and then add in the tomatoes.
  4. Let the tomatoes go about 10 minutes then add in the cooked corn. Give these two about five minutes to marry the flavors.
  5. To the skillet add in the chicken stock and bring to a boil, reduce heat to a simmer and let it go for 30 minutes.
  6. While the sauce is cooking down prepare the pasta according to the package directions.
  7. To the sauce add the zest and juice of one lime and 1 tablespoon of butter. Toss in the shrimp and cook until pink. As the shrimp are finishing add in 1/4 cup of freshly chopped cilantro.
  8. Drain the pasta and toss with olive oil and divide into 4 bowls. Top with shrimp and sauce and garnish with additional cilantro if desired.


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