Ingredients
Units
Scale
- 1 pound squid ink linguine pasta dried or fresh
- 1 pound shrimp, deveined, cleaned, and dried with paper towels.
- 4 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
- 1 teaspoon red pepper flakes (red chile flakes)
- 3 teaspoons salt plus more for the pasta water
- 10 oz cherry tomatoes, cut in half
- 1/4 cup white wine such as preferably Pinot Grigio
- Fresh parsley for garnish
Instructions
- Clean shrimp and pat dry them with paper towels—season with salt on both sides. Set aside.
- Bring a large pot of water to a boil and add a generous salt (it should taste like the sea!). Cook the squid ink pasta for 3 to 4 minutes if fresh or dried until al dente, 8 to 9 minutes, or according to package directions.
- While the pasta cooks, make the sauce. In a large skillet, heat olive oil on medium-high heat until hot. Add the garlic. Cook, occasionally stirring, for 1-2 minutes or until lightly browned and fragrant.
- Add the cherry tomatoes, white wine, salt, and red pepper flakes. Cover with lid. Cook, occasionally stirring, for about 10 minutes or until tomatoes are softened and blistered.
- Add the shrimp to the pan and cook at high heat for 5 minutes until tender and cooked. Drain pasta and reserve 1/2 cup of pasta water.
- Transfer the cooked pasta to the pan with the sauce, add the reserved pasta water, and toss to combine in the pan for about 1-2 minutes until the pasta is coated with the sauce and seafood. Transfer to a serving platter. Garnish with fresh parsley. Serve hot with crusty bread.
- Prep Time: 5 min
- Cook Time: 25 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian