Squid Ink Pasta with Shrimp
A striking and speedy weeknight dinner: black spaghetti tossed with juicy shrimp, sweet cherry tomatoes, and fresh basil. The squid ink pasta brings a subtle briny flavor that pairs perfectly with the seafood.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 38g
Ingredients
- 8 oz squid ink spaghetti
- 12 oz shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 3 tbsp olive oil
- ¼ cup fresh basil leaves
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 8 oz squid ink spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
- 2
While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the 12 oz shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
- 3
In the same skillet, add the remaining 1 tbsp olive oil and 2 minced garlic cloves. Sauté until fragrant, about 1 minute. Add the 1 cup cherry tomatoes and cook until they start to soften, about 3-4 minutes.
- 4
Add the cooked spaghetti and shrimp back to the skillet. Toss everything together, adding a splash of reserved pasta water if needed to create a light sauce. Season with salt and pepper to taste.
- 5
Remove from heat and stir in the 1/4 cup fresh basil leaves. Serve immediately, garnished with extra basil if desired.
Tools you’ll need
- Large pot
- Large skillet
- Colander
- Measuring cups and spoons
- Knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
