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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.
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.
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!
The Kitchen Essentials that I used in this recipe:
Shrimp and Black Bean Pasta
- 3 Cups Grape Tomatoes Halved
- 2 Shallots Finely Diced
- 2 Ears Fresh Corn Kernels Removed
- 2 Cloves garlic Minced
- 1 Lime Zested and Juiced
- 1/4 Cup Cilantro Chopped
- 3 Tablespoons Butter Unsalted (Divided)
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Cups Chicken Stock
- 24 Medium Shrimp I used 31 - 40 shrimp tail on peeled and deviened
- 6 Ounces Black Bean Spagheti
Cut the grape tomatoes in half lengthwise and set aside. Finely dice the shallots and Mince the Garlic.
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.
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.
Let the tomatoes go about 10 minutes then add in the cooked corn. Give these two about five minutes to marry the flavors.
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.
While the sauce is cooking down prepare the pasta according to the package directions.
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.
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.