Description
A flavorful and elegant seafood pasta dish featuring squid ink pasta tossed with garlic-infused shrimp sautéed in olive oil and white wine, garnished with fresh parsley for a vibrant finish.
Ingredients
Scale
Pasta
- 24 oz squid ink pasta
Shrimp and Sauce
- 2 lbs shrimp, peeled and deveined
- 8 cloves garlic, minced
- ½ cup olive oil
- 1 tsp red pepper flakes
- ½ cup white wine
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Cook the pasta: Prepare the squid ink pasta according to the package directions until it is al dente. Once cooked, drain and set aside to keep warm.
- Sauté garlic and spices: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until the garlic becomes fragrant but not browned.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet. Season with salt and pepper, then cook for 3 to 4 minutes until the shrimp turn pink and firm, indicating they are perfectly cooked.
- Deglaze the pan: Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for 1 to 2 minutes to reduce slightly and concentrate flavors.
- Toss pasta with shrimp sauce: Add the cooked squid ink pasta into the skillet with the shrimp and sauce. Toss everything together gently until the pasta is evenly coated and heated through.
- Garnish and serve: Sprinkle fresh chopped parsley over the dish before serving immediately for a fresh, vibrant touch.
Notes
- Adjust red pepper flakes according to your preferred spice level.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
- Be careful not to overcook the shrimp to maintain their tender texture.
- This dish pairs well with a crisp green salad and a light white wine.
- Leftovers can be stored in an airtight container for up to 2 days and reheated gently on the stove.
