Squid Ink Spaghetti With Shrimp And Tomatoes Recipe

Bring 4 liters of water to a vigorous boil in a large pot. Add 2 tablespoons coarse salt (should taste like seawater).

Add 12 oz squid ink spaghetti and cook, stirring occasionally, until just shy of al dente according to package timing (usually 1–2 minutes less than full doneness). Reserve 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside.

Heat a small skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. When the butter foams, add 1 clove minced garlic and cook 20–30 seconds until fragrant but not brown.

Add 1 cup torn day-old baguette or breadcrumbs to the skillet. Toast, stirring frequently, 3–5 minutes until golden and crisp. Stir in 1 tablespoon chopped parsley and 1/4 teaspoon salt. Transfer to a plate to cool. You can make these ahead and store in an airtight container for 2–3 days.

Pat 1 lb peeled and deveined shrimp dry with paper towels. Season both sides with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper.

Heat 1 tablespoon extra-virgin olive oil in a large sauté pan over medium-high heat until shimmering. Add the shrimp in a single layer and sear 1.5–2 minutes per side (depending on size) until just opaque and pink. Remove shrimp to a bowl and set aside — they will finish cooking with the sauce.

Lower heat to medium and add 6 tablespoons unsalted butter to the same sauté pan. When butter melts and begins to foam, add 1/2 cup finely diced yellow onion and cook 3–4 minutes until softened and translucent.

Add 4 minced garlic cloves and 3 tablespoons finely chopped pickled cherry peppers. Cook, stirring, about 30–45 seconds until fragrant.

Add 2 cups halved cherry tomatoes and 1/4 teaspoon red pepper flakes. Cook 3–5 minutes until tomatoes begin to soften and release juices.

Deglaze the pan with 1/2 cup dry white wine, scraping any browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Stir in 1 tablespoon fresh lemon juice, 2 tablespoons chopped parsley, 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Return the seared shrimp to the pan along with any accumulated juices and heat just until shrimp are warmed through, about 1 minute.

Combine with pasta

Add the drained squid ink spaghetti to the pan. Toss with the sauce, adding reserved pasta cooking water a few tablespoons at a time as needed to loosen and emulsify the sauce — you should use about 1/4 to 1/2 cup. Stir in 3/4 cup grated Parmigiano Reggiano and 1 tablespoon extra-virgin olive oil until glossy and well combined. Taste and adjust seasoning with salt and pepper if needed.

Plate portions of squid ink spaghetti and shrimp. Sprinkle each portion with 2 tablespoons garlic breadcrumbs, additional Parmigiano Reggiano to taste, 1 teaspoon lemon zest, and a small pinch of chopped parsley if desired.

Drizzle a little extra-virgin olive oil (about 1/2 teaspoon per plate) over the pasta and serve immediately.