Tuesday, April 21, 2015

Food Tuesday

I purchased black bean noodles a while back. I used them once and really loved them but haven't
gotten back around to experimenting with least not until today. Over the weekend, we kicked off grilling season (or forced it in early) with salmon, shrimp and chicken sausage. After dinner, we still had quite a bit of shrimp (I overbought). I decided it was screaming for a shrimp pasta with a white wine garlic sauce.  It came out great. The recipe is based on Martha Stewart's Linguine with Shrimp and White Wine.

Black Bean Noodles with Shrimp in Garlic and Wine Sauce
Course salt and ground pepper
2 ounces black bean noodles
1 tablespoon cold butter, cut into pieces
1 garlic clove, minced
Red pepper flakes
1/3 cup dry white wine
1/4 pound large shrimp, peeled and deveined
1 teaspoon fresh lemon juice
Parsley for garnish

In a large saucepan of boiling salted water, cook black bean noodles until al dente (7-8 minutes). Meanwhile, in a small nonstick skillet, melt half of the butter over medium. Add garlic and pinch of red pepper flakes; cook until fragrant (about 1 mintue). Raise heat to medium-high; add wine. Cook until reduced by 1/3 (about 1 minute). Add shrimp and season with salt and pepper; cook until opaque throughout (1 to 2 minutes). Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.

Note: The black bean noodles may put you off a little because of how they look or how you think they might taste. Don't be put off! Give them a try. They take on the flavor of whatever sauce you add.

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