Squid Ink Pasta with Shrimp and Parmesan
A striking black pasta dish with succulent shrimp, finished with olive oil and shaved parmesan. Quick enough for a weeknight, impressive enough for company.
- Total time
- 30 min
- Servings
- 2
- Calories
- 650
- Protein
- 38g
Ingredients
- 8 oz squid ink pasta
- 12 oz shrimp, peeled and deveined
- 2 cloves garlic
- 3 tbsp olive oil
- 1 oz parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 8 oz squid ink pasta and cook until al dente, about 8-10 minutes, tasting for firmness.
- 2
While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Add the 12 oz shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
- 3
Reduce heat to medium, add remaining 1 tbsp olive oil and 2 minced garlic cloves. Sauté until fragrant, about 1 minute, being careful not to brown.
- 4
Reserve 1 cup pasta water, then drain pasta. Add pasta to skillet with garlic, tossing to coat. Add 1/4 cup pasta water, stirring to create a light sauce.
- 5
Return shrimp to skillet, toss with pasta. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste.
- 6
Serve immediately, topped with shaved parmesan and a drizzle of olive oil if desired.
- 7
Enjoy your squid ink pasta with shrimp and parmesan!
Tools you’ll need
- large pot
- skillet
- colander
- measuring cups
- knife
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