Bring drama to your dinner table in 20 minutes! The squid ink pasta in this dish brings a subtle briny flavor to this plate, perfectly complemented by the sweetness of shrimp and tomatoes and a hint of bright citrus. Don’t skip the garnish – the lemon zest, basil, and parmesan each create delectable pops of flavor.
Brought to you by @mezzosirena.
Serves 4
Ingredients:
- 1 lb. Colossal Raw Shrimp
- 1 lb. squid ink pasta, preferably fresh
- 1 pint cherry tomatoes, halved
- 2 cloves garlic, minced
- ½ cup dry white wine
- 2T tomato paste
- ½ tsp. red pepper flakes (optional, to taste)
- 1 lemon, zested then halved
- 3T Garlic Herb Butter (about ¼ of the container)
- ¾ oz. fresh basil, very thinly sliced
- Fresh-grated parmesan to taste
- Olive oil
- Salt and pepper
Instructions:
- Cook squid ink pasta in salted water according to instructions to al dente, reserving 1 cup of cooking water. Drain and set aside.
- While cooking the pasta, pat shrimp dry and season lightly with salt and pepper.
- Heat large sauté pan over medium-high heat, add about 1 T of olive oil and add shrimp to pan in an even layer. Do not disturb. Sear for about 1 ½ minutes per side until pink and cooked through. Remove shrimp from pan to a clean plate.
- Deglaze pan with white wine and squeeze over half of the lemon juice. Be sure to incorporate brown bits from the bottom of the pan from cooking the shrimp. Cook wine for about 30 seconds until slightly reduced.
- Add garlic, tomatoes, tomato paste, optional red pepper flakes and sauté about two minutes or until tomatoes begin to soften and garlic is fragrant.
- Add butter until melted.
- Add pasta to pan and mix into sauce. If sauce seems too thin, add small amounts of the reserved pasta-cooking water until the sauce clings to the pasta.
- Add the shrimp until everything is warmed through.
- Plate pasta and top with lemon zest, basil, and parmesan.
