Squid Ink Pasta with Shrimp
The Spice & Tea Exchange
4
15 minutes
25 minutes
Italian
Briny, buttery, and beautifully bold, this dish is a seafood lover’s dream. The dramatic black pasta pairs perfectly with tender shrimp and a garlicky white wine sauce, layered with lemon, herbs, and a touch of heat.
Ingredients
1 lb squid ink pasta
1 lb large shrimp, peeled and deveined
1 tsp kosher salt and pepper
½ tsp freshly ground pepper
4 Tbsp extra virgin olive oil, divided
4 Tbsp salted butter
6 ea garlic cloves, minced
2 Tbsp Oregano – Greek
1 tsp Lemon Pepper Seasoning
¼ tsp Crushed Red Pepper Flakes
½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 ea lemon, zested and juiced
½ cup fresh parsley, chopped
¼ cup freshly grated Parmesan cheese
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Squid Ink Pasta (Kit)
Directions
Cook Pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1 cup of the cooking water.
Cook Shrimp. Season shrimp with salt and pepper. Heat 2 Tablespoons of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the shrimp and cook for 2 to 3 minutes on each side, until they turn pink. Transfer the shrimp to a plate and set aside.
Prepare Sauce. In the same skillet, add the remaining extra virgin olive oil and the butter. Once melted, add the garlic and cook for about one minute. Add Oregano, Lemon Pepper Seasoning, and Crushed Red Pepper Flakes. Cook for 1 to 2 minutes, until fragrant. Add the wine, lemon zest, and juice to the pan; simmer gently.
Assemble. Return the cooked shrimp and linguine to skillet with sauce, tossing to combine. If the sauce is too thick, thin as desired by adding some of the reserved pasta water. Season with additional salt and pepper, if desired. Remove pan from heat and stir in the parsley. Divide the pasta between plates, garnish with Parmesan cheese.