Shrimp With Black Bean Sauce
|Olive oil||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Prepared asian black bean sauce||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Fat skimmed chicken broth||2 Cup (32 tbs)|
|Fresh linguine||9 Ounce|
|Frozen uncooked shelled deveined shrimp||1 Pound (50 Per Pound)|
|Fresh cilantro leaves||1⁄3 Cup (5.33 tbs)|
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.