This recipe for Squid Ink Linguini with Shrimp and Cherry Tomatoes only looks fancy. It’s easy to make in under 30 minutes and the flavor is delicious!
Squid Ink Linguini with Shrimp and Cherry Tomatoes – Don’t you want to just dive right in? I’m overly obsessed with this dish – Those colors, that briny flavor, the little bit of spice. Obsession – Cue the Animotion lyrics.
Best part of this dish – It takes under 30 minutes!
I have been able to find squid ink linguini in some of the local Portland specialty stores. However, if you’re having a difficult time finding it where you are, you can always substitute plain linguini, or order it online! Speaking of online, besides this pasta, I found another new fascination this week – Amazon Prime Now… Every morning I wake up around 6:15 am and lay around in bed for a half hour watching the news and catching up on Instagram. When I heard the announcement this morning that Amazon local delivery had reached Portland – I downloaded the app right then and thought about ordering some cupcakes from Cupcake Jones for delivery – Just ‘cuz I could.
It’s only in select areas at this point, including NYC, including Atlanta, Austin, Baltimore, Chicago, Dallas, Indianapolis, Manhattan, Miami, Seattle & Portland. But – It’s awesome. If you’re a Prime member, delivery is free, and it happens in an hour or so. Meaning that I can order food from the Asian market without having to drive all the way across town – Score!
Back to squid ink, and this yumminess. Squid ink is black – It gives this pasta it’s amazing color. It also gives the pasta a faint hint of sea saltiness. It’s been popping up on menus all over town, sometimes being served with a sprinkling of crispy chorizo, or with smoked sturgeon and calabrian peppers. Any way you serve it – It’s delicious! And I’d bet that it’d be preeettty darn easy to impress company with this dish. Take that foodie friends!
Aside from the squid ink pasta – The ingredients are simple. Shrimp, lemon, basil and a dash of red pepper flakes. Nothing too outrageous. We want the brightness and uniqueness of the linguini to shine through.
- 12 oz. Squid Ink linguine
- 1 lb. shrimp, peeled and deveined
- 2 t. olive oil
- 4 T. butter
- 6 cloves garlic
- 10 oz. cherry tomatoes
- 2 lemons
- ½ C. chopped basil
- ⅓ C. white wine or dry vermouth
- 2 T. tomato paste
- ½ t. crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- Heat a large pot of salted water to boiling on high. Peel and thinly slice the garlic. Halve the cherry tomatoes. Zest the lemons to get 2 teaspoons of zest. Juice the lemons.
- In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the cherry tomatoes, white wine, ¼ cup water and red pepper flakes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tomatoes are softened.
- Cook the pasta until just shy of al dente, reserving ½ cup of the pasta cooking water, drain the pasta thoroughly.
- While the pasta cooks, add the shrimp to the pan of sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until opaque and almost cooked through.
- To the pan of sauce and shrimp, add the cooked pasta, butter, lemon zest, lemon juice and half the reserved pasta cooking water. Cook, stirring frequently, 2 to 3 minutes, or until the pasta is thoroughly coated and the shrimp are cooked through; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil.
- Garnish with remaining basil, as desired, and serve.
- You’ll have leftover tomato paste if using a can. Put those leftovers into a baggie and stick it in the freezer. Pull it out and thaw it under warm running water whenever you need tomato paste.
- A zester is a super handy tool – Use it for zesting the lemons in this recipe, or for grating cheese or nutmeg.
Wine Pairings for Squid Ink Linguini:
- Opt for a lively white wine such as an Italian Verdicchio or a Pinot Gris from Oregon.
- A light-bodied, acidic red wine such as a young, slightly chilled Chianti will work well with the tomato sauce in this recipe.