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Shrimp with Black Bean Sauce

Shrimp with Black Bean Sauce

Sunset MAY 1999

  • Yield: Makes 4 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 370
  • Calories from fat: 15%
  • Protein: 35g
  • Fat: 6.2g
  • Saturated fat: 0.9g
  • Carbohydrate: 38g
  • Fiber: 1.8g
  • Sodium: 860mg
  • Cholesterol: 219mg

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Shrimp with Black Bean Sauce Recipe