Gluten-free black bean spaghetti pairs perfectly with shrimp and mussels prepared in a light white wine, garlic and lemon sauce. Delicious and ready in 20 minutes!
Ingredients
- 7.05 oz package Explore Asian Organic Black Bean Spaghetti
- 4 tablespoons olive oil
- 1 lb raw shrimp, peeled & deveined
- 4 oz frozen mussel meat, thawed
- 5-6 cloves garlic, minced
- 1 shallot, diced
- 1 medium Roma or plum tomato, diced
- 3/4 cup dry white wine
- 3 tablespoons butter
- Juice of 1 lemon
- 1/2 teaspoon crushed red pepper
- Freshly ground salt and pepper, to taste
- Red Caviar for garnish, if desired
Directions
- In a large pot, boil water and cook black bean spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil. Add shrimp; sauté on each side for about 1 minute (when shrimp turn pink they are done).
- Add shallot, Roma tomato, and garlic and continue to cook for another minute. Remove shrimp from skillet.
- Add white wine to skillet and stir. Reduce wine mixture; about 3-5 minutes. Add butter, one tablespoon at a time and continue to stir until sauce thickens slightly.
- Return shrimp to skillet. Add mussels, lemon juice and crushed red pepper and cook for another 3 minutes; stirring frequently.
- Season with freshly ground salt and pepper, to taste. Spoon seafood mixture over black bean spaghetti. Garnish with a tablespoon of red caviar, if desired. Serve, and enjoy!
Please follow and like us:
