Squid ink pasta with shrimp and tomato

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Squid ink pasta with shrimp and tomato

This easy pasta dish is light, bright and packed with flavor and color.

Prep Time2

Cook Time12

Total Time17

Course: Main Course

Cuisine: Italian

Servings: (or more if smaller)

Calories: 714kcal

Author: Caroline

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Ingredients

8 oz squid ink pasta see notes
12 cherry tomatoes
2 cloves garlic
4 stems parsley approximately
3 tablespoon olive oil
¼ cup white wine
12 large shrimp prawns, raw, or more to taste
¼ teaspoon red pepper flakes or more/less to taste

Instructions

Cook the pasta according to the packet instructions but on the lower end time-wise - you want it to be al dente. Start the pasta first if using dry pasta and have it with around 2 minutes left before you start the sauce. For fresh, start the sauce first then cook the pasta after you add the garlic.
Meanwhile, halve the cherry tomatoes, remove the leaves from the parsley and roughly chop, and peel and finely dice the garlic.
Once pasta is a couple minutes away from being done, warm the olive oil in a wide skillet/frying pan over a medium-low heat. Add the garlic and red pepper flakes and cook a minute or two until aromatic and softened, but not browning.
Add the cherry tomatoes to the oil, cook for a couple minute then add the white wine (add the wine sooner if the garlic looks like it is browning). Mix through and warm to almost simmering then cook around 2 minutes more, reducing heat as needed so it doesn't completely evaporate. Add the shrimp to the pasta water in the last minute and let them cook until they turn opaque.
Lift the pasta and shrimp from it's cooking pot with tongs straight into the skillet with the garlic oil and gently toss to coat the pasta with the oil. Add the parsley and mix so that everything is well distributed through the pasta. Mix gently so you don't completely break up the tomatoes. Serve immediately.

Notes

If using fresh pasta, use one quantity of my homemade squid ink pasta for this recipe - this weighs about 300g/10.5oz which will be similar volume once cooked to the 225g/8oz dried.

I suggest a linguine or spaghetti style pasta for this but other pasta shapes will also work.

While I suggest using raw shrimp/prawns and cooking as described above, you could also use ready cooked shrimp and add them along with the pasta to warm through in the sauce.

Nutrition

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