Squid Ink Pasta with Whole Shrimps
Squid ink pasta with whole shrimps and thin slices of fresh squid are tossed in chunky tomato sauce for a fast, easy and tasty lunch. Topped with Parmesan, of course!
Ingredients
- 200 grams squid ink pasta (see notes after the recipe)
- salt
- ¼ cup olive oil not extra virgin
- 1 large onion peeled and finely chopped
- ¼ teaspoon oregano
- 6 cloves garlic peeled and minced
- pepper
- 6 plump tomatoes roughly chopped
- 200 grams squid peeled and thinly sliced (see notes after the recipe)
- 200 grams shrimps peeled and deveined (see notes after the recipe)
- ¼ cup sliced scallions
- Parmesan to serve
Instructions
- Cook the squid ink pasta in a pot of boiling water with a heaping tablespoon of salt. Drain and set aside.
- In a shallow pan, heat the olive oil and saute the onion and oregano with a pinch of salt and pepper until the onion bits are softened and translucent.
- Add the minced garlic and continue cooking for another minute.
- Add the chopped tomatoes; sprinkle in more salt and pepper.
- Cook, stirring often, until the tomato pieces just start to liquefy.
- Stir in the shrimps and squid, sprinkle in salt and pepper, and cook, stirring occasionally, just until the shrimps and squid are done (see notes after the recipe).
- Dump the cooked pasta and scallions in the sauce and toss to coat the noodles with sauce.
- Taste the squid ink pasta and add more salt and pepper, if needed.
- Serve your squid ink pasta with whole shrimps topped with grated Parmesan.
Notes
Does squid ink pasta have any flavor at all or is its main attraction its dramatic color? It does have squid ink which gives off a briny flavor that makes seafood so uniquely delectable.
There is no special tools or techniques for cooking store-bought squid ink pasta. Cook it in boiling water the way you would regular pasta.
The squid used in this recipe was part of a large squid that has been peeled, cut and portioned ahead of time.
The shrimps were bought frozen already peeled and deveined.
Shrimp and squid turn rubbery when overcooked. After adding them to the sauce, watch them carefully to prevent overcooking.
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