Squid Ink Pasta with Shrimp
Squid ink pasta gets its striking black color from the noodles themselves, then a quick garlic cream sauce with shrimp and pecorino ties it together. It comes together in about 30 minutes, closer to a weeknight dinner than a restaurant dish, despite how it looks on the plate.
Servings: 3 people
Calories: 858kcal
Equipment
- 1 large pot for boiling pasta
- 1 skillet
Ingredients
- 230 grams squid ink pasta
- 2 tablespoon olive oil
- 1 pound shrimp shells removed, deveined
- 2 tablespoon butter
- 3 cloves garlic
- 1 cup cherry tomatoes
- 1 teaspoon beef buillion/ beef powder
- 1 cup heavy cream
- ¾ cup pecorino romano
- 2 teaspoon lemon juice
- ¼ cup parsley optional
- salt and pepper optional
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually about 8-10 minutes. Drain and set aside. Dont forget to set aside some pasta water.230 grams squid ink pasta
- Cook the shrimp: In a large pan, add some olive oil. Add the shrimp to the pan and cook until pink and opaque, about 3-4 minutes per side. Remove shrimp from the pan and set aside.1 pound shrimp
- Sauté the aromatics: In the same pan, add butter and let it melt. Add minced garlic and sauté until fragrant, about 1 minute.2 tablespoon olive oil, 3 cloves garlic, 2 tablespoon butter
- Prepare the sauce: In the same pan, add chopped tomatoes and beef cubes. Stir until the tomatoes soften and release their juices, about 5 minutes. Pour in the heavy cream and let it simmer until the sauce thickens slightly, about 3-4 minutes. Add the pasta water if the sauce gets too thick.1 cup cherry tomatoes, 1 teaspoon beef buillion/ beef powder, 1 cup heavy cream
- Combine: Return the shrimp to the pan and stir to coat them in the sauce. Add the cooked pasta and toss everything together to ensure the pasta is fully coated.
- Finish and serve: Stir in the grated pecorino romano cheese, lemon juice and season with salt and pepper to taste. Serve immediately, garnished with extra cheese or fresh herbs if desired.¾ cup pecorino romano, ¼ cup parsley, salt and pepper, 2 teaspoon lemon juice
Notes
- Save some pasta water before draining. It's the easiest way to loosen the sauce if it thickens too much.
- Don't rinse the pasta after draining. The starch helps the sauce stick to the noodles instead of sliding off.
- Pull the pasta right at al dente. It keeps cooking a little once it hits the hot sauce.
- Have the sauce ready before the pasta finishes. Squid ink noodles cool fast, and a sauce still coming together means lukewarm pasta by the time you toss them in.
- Frozen shrimp works if that's what you have, but fresh holds its texture better in the sauce.
- Leftovers keep for up to 3 days in the fridge. The sauce may separate slightly on reheating, that's normal. Reheat gently on the stovetop with a splash of cream or reserved pasta water. Not recommended for freezing.
Nutrition
Calories: 858kcal | Carbohydrates: 47.3g | Protein: 24.4g | Fat: 63.7g | Cholesterol: 228mg | Sodium: 678mg | Potassium: 400mg | Fiber: 0.7g | Sugar: 3.3g | Calcium: 307mg | Iron: 3mg
