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Shrimp with Black Bean Sauce

Yield Makes 4 servings

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

Nutrition Information

  • calories 370
  • caloriesfromfat 15 %
  • protein 35 g
  • fat 6.2 g
  • satfat 0.9 g
  • carbohydrate 38 g
  • fiber 1.8 g
  • sodium 860 mg
  • cholesterol 219 mg

How to Make It

  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.

  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.