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Cathy DeYoung: "I have used black squid ink pasta with a shrimp a…" Read More
10Ingredients
35Minutes
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Description
I tried squid ink pasta for the first time a few years ago, but could never work up the courage to make this. I went to Eataly a few weeks ago & was inspired when I saw the fresh squid ink pasta. I loved topping this with fresh Mozzarella vs melting it into the pasta, but if you want a dairy free pasta it's great without the Mozzarella cheese as well.
Ingredients
US|METRIC
2 SERVINGS
- 1 lb. pasta (squid ink, I purchased this at Eataly, it's about $8/lb.)
- 1 lemon
- 1 pinch black pepper
- 1 pinch sea salt
- 2 Tbsp. olive oil
- 1 lb. fresh mozzarella (optional - room temp)
- 2 plum tomatoes (seeded & diced)
- 1 red pepper (diced)
- 3 garlic cloves (sliced)
- 1 lb. shrimps (tail on, deveined)
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Directions
- Bring a pot of water to boil. Add olive oil & a little salt then throw in the squid ink pasta.
- After about 2-5 minutes drain the pasta. (Depending on where you got the pasta from, it might be best to follow those instructions.
- Season the shrimp with 1 tbsp. olive oil, 1 clove of garlic, some sea salt & black pepper, and squeeze half a lemon.
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Reviews(1)
Cathy DeYoung a year ago
I have used black squid ink pasta with a shrimp alfredo sauce, this black pasta took the recipe to next level. It was very flavorful & enhanced the seafood dish.