Squid Ink Pasta
Squid Ink Pasta, or pasta al nero di seppia, is a strikingly black or deep dark blue pasta infused with squid ink. This unique ingredient not only provides a captivating color but also imparts a subtle briny, seafood flavor. Often paired with various seafood like shrimp, scallops, and mussels, squid ink pasta creates an elegant and flavorful dish that stands out both visually and gastronomically.
Servings 2 people
Ingredients
- 1 cup Cherry Tomatoes
- 2 Shallots
- 2 Yellow Bell Peppers
- 1 Lemon
- Parsley
- 6 Garlic Cloves
- 1/4 cup Heavy Cream
- 4 tbsp Butter
- 1/2 cup Parmesan Cheese
- 1 pound Squid Ink Pasta
- 2/3 cup White Wine
- 1/4 cup Olive Oil
- 1 pound Shrimp
- 1 tsp Crushed Red Chili Pepper Flakes
- 2 tsp Old Bay Seasoning
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
Cook Shrimp
- Rinse 1 pound of shrimp under cold water. Peel and devein if not already done.
- In a bowl, toss the shrimp with 2 tsp Old Bay seasoning and 1/2 tsp black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side until pink and opaque. Remove from skillet and set aside.
Make Sauce
- In the same skillet, add the remaining 2 tablespoons of olive oil. Add 2 finely chopped shallots and 2 diced yellow bell peppers. Sauté until softened, about 5 minutes.
- Stir in 6 minced garlic cloves and 1 cup halved cherry tomatoes. Cook for another 2-3 minutes until the tomatoes begin to soften.
- Pour in 2/3 cup white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 3-4 minutes until reduced by half.
- Lower the heat and add 4 tbsp butter and 1/4 cup heavy cream. Stir until the butter is melted and the sauce is creamy.
- Add 1/2 tsp salt, 1 tsp crushed red chili pepper flakes, and adjust seasoning to taste.
Cook Pasta
- In a large pot, bring salted water to a boil.
- Add 1 pound of dried squid ink pasta and cook according to package instructions until al dente (usually about 3 minutes). Reserve 1/2 cup of pasta water, then drain the pasta.
Combine
- Add the drained squid ink pasta to the skillet with the sauce. Toss to coat evenly, adding reserved pasta water a little at a time if the sauce is too thick.
- Gently fold in the cooked shrimp.
- Sprinkle 1/2 cup grated Parmesan cheese and 1/2 cup chopped parsley over the pasta. Squeeze in the juice of 1 lemon and toss everything together until well combined.
Serve
- Transfer the pasta to serving plates and garnish with additional Parmesan cheese and fresh parsley if desired.
- Serve immediately while hot, enjoying the rich flavors and beautiful presentation of your Squid Ink Pasta.