Have you ever heard of black bean spaghetti? I first discovered black bean pasta at Costco a year ago. Organic and gluten free, they contain 25 g of protein and 12 g of fiber per serving. Another lighter alternative to pasta besides zucchini noodles. The taste is very good, the texture is light and cooking time is 7 minutes. The texture and taste is of course different from wheat pasta but very satisfying. Nothing weird like those tofu shirataki noodles.
So, I thought I would make this 10 minute black bean pasta recipe with shrimp for dinner. Holy smokes, was it ever delicious!!! And simple, so simple! All my boys were moaning while chewing and it was super quiet for a bit.
I couldn’t find any large size not farmed shrimp at a store that night and decided to give this wild caught local shrimp a try. I was sceptical because it’s small but another “holy smokes” it was delicious!!! So flavourful, moist, nothing like that large size shrimp, nothing! Now I don’t understand what’s the deal with it?! The look? America is so hung up on how the food looks versus taste. To make that colossal shrimp tasty you have add so many ingredients where here just shrimp is so tasty, just on its own.
The fact that shrimp was cooked was a plus since all you have to do is warm it up in a skillet. My mom has been on my case for a long time to get rid off all teflon coated skillets because of harmful chemicals the coating releases during the cooking process. I wanted to but I just couldn’t get over the fact how heavy all cast iron skillets are. I just can’t work with them. I can handle the dutch oven but not the skillet.
Last year I bought ceramic coated wok and loved it! I don’t use it as often as the skillet though. Finally, I got this ceramic coated skillet and it’s fantastic. It even comes with a protector if you want to stack another skillet on top. Made in Europe and free of any yucky chemicals.
To the shrimp, I added crushed garlic at the very end because it adds more flavour rather than sautéing it in oil first. It might be against all cooking laws but that’s how I like it – fresh garlic. Since no matter how well you drain and squeeze water out of raw or cooked shrimp, it releases water. Which is perfect for creating a sauce but boiling garlic in it is not a good idea. It’s just blah.
So garlic shrimp juice and just a tablespoon of olive oil was my sauce for this black bean spaghetti recipe. Grass-fed organic butter would be great too, I was out of it. Then a sprinkle of fresh herbs and tadaah – delicious healthy 10 minute dinner. Enjoy!
- 9 oz black bean spaghetti pasta
- 3/4 tsp salt, divided
- 1 tbsp extra virgin olive oil or butter
- 1.5 lbs shrimp, cooked (thawed & drained)
- 5 large garlic cloves, crushed
- Ground black pepper, to taste
- 1/3 cup parsley or dill, chopped
- In a large pot, cook black bean spaghetti with 1/4 tsp salt as per package instructions.
- In the meanwhile, preheat large non-stick skillet on medium heat and add olive oil. Add shrimp and sauté for a few minutes or until warmed through. Sprinkle with remaining salt, add garlic and herbs, stir and remove from heat. Drain black bean pasta and serve hot topped with shrimp and side salad or vegetables.
Servings Per Recipe: 4
Amount Per Serving = 1.5 cups noodles + 3/4 cup shrimp:
Total Fat: 7.6 g
Cholesterol: 331.5 mg
Sodium: 821.3 mg
Total Carbs: 19.1 g
Dietary Fiber: 13.5 g
Protein: 63.7 g
WW Points+: 9