Shrimp scampi: a snap to make

This dish comes together so quickly, is easy to make and is a great choice for any gathering but perfect for a weeknight meal! And if that isn't enough, listen to these amazing facts about black bean pasta. It is gluten-free, high in protein and dietary fiber and it is delicious!

Joy and I love the color (we love black and wear it every day!) and the mild bean-y flavor has a great bite and is surprisingly pleasant. It cooks up perfectly al-dente like regular pasta, oh..... and did we mention it is lower in calories and carbs? Well it is, yay!

The pasta works wonderfully in a curry dish, with pesto sauces and all of your favorite fishes. So get cookin' and be creative.

There is no need to give up your favorite traditional pasta dishes when simple changes are available to make them healthier. Stay tuned and we will show you how.

Shrimp Scampi with Black Bean Pasta

21/25 shrimp per pound (4 oz. is a serving, so about 5 this size)

4 oz. black bean pasta

1 large shallot sliced thin

2 tablespoons olive oil

8 oz. shrimp. Depending on size

2 garlic cloves minced

1 tablespoon grass fed butter

juice of 1/2 lemon

just under 1/2 cup white wine

salt & pepper to taste

1/4 cup freshly chopped parsley

pinch of red pepper flakes, optional

Boil black bean pasta according to package directions. In a medium skillet on medium heat, saute shallots till soft, then add garlic and cook a few minutes. Add shrimp, season with salt and pepper and cook till pink, about 2 minutes on each side. Take shrimp out and set aside. Add wine to pan and cook for a minute, add lemon juice and grass fed butter. Toss shrimp back in and stir. Add pasta, red pepper if using and toss! Recheck your salt and pepper — we like to add more after we toss pasta in. Of course, if your diet allows, you can add another tablespoon of grass fed butter, it’s luscious! Done!