Squid Ink Pasta with Shrimp and Cherry Tomato Sauce
Squid ink pasta with shrimp and cherry tomato sauce is an elegant and rustic Italian pasta dish that combines squid ink pasta with the subtle, briny flavors of fresh squid, garlic, white wine, parsley, and cherry tomatoes. It's a special delicacy for a date night meal at home or dinner party!
Servings: 4 -6 servings
Ingredients
- 1 pound squid ink linguine pasta dried or fresh
- 1 pound fresh shrimp deveined, cleaned, and dried with paper towels
- ¼ cup extra virgin olive oil
- 2 cloves garlic minced
- 1 teaspoon red pepper flakes red chili flakes
- 3 teaspoons salt plus more for the pasta water
- 10 ounces cherry tomatoes cut in half
- ¼ cup white wine preferably Pinot Grigio
- fresh parsley for garnish
Instructions
Prep the Shrimp & Pasta
- Clean and devein the shrimp, pat dry them with paper towels, and season with salt on both sides. Set aside.
- Bring a large pot of water to a boil and add a generous amount of salt (it should taste like the sea!). Cook the squid ink pasta for 3 to 4 minutes if fresh, or if it's dried, until al dente for 8-9 minutes, or according to package directions.
Make the Sauce
- 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.
Assemble the Dish
- 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, like my no knead ciabatta bread.
Notes
- Cook Pasta Perfectly. Make sure to salt the water to flavor the pasta from the inside out. Only cook until al dente; get more tips in my post How Long to Boil Spaghetti Pasta Perfectly Every Time.
- Do not overcook pasta or shrimp! It is good to remember that the pasta and shrimp will cook more once incorporated with the hot sauce.
- Leftovers will keep in the fridge for up to 2 days. Be sure to reheat it gently in a skillet over medium heat, and add a splash of wine, stock, or water to keep the pasta from drying out. Don't microwave, as it will make the shrimp rubbery.
Nutrition
Serving: 1serving | Calories: 608kcal | Carbohydrates: 85g | Protein: 30g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 2434mg | Potassium: 295mg | Fiber: 4g | Sugar: 6g | Vitamin A: 551IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 5mg
