Calamari Ink Linguini Recipe
Sautéed with scallop, shrimp, and spinach in a lemongrass creamy Alfredo, sprinkled with pecorino and micro purple basil.
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Ingredients
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Pasta
Seafood
Vegetables
Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Linguini
Bring a large pot of salted water to a boil. Add the calamari ink linguini and cook according to package instructions until al dente. Drain and set aside.
Seafood and Sauce
- 2
Sauté the Seafood
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add scallops and shrimp, cooking until scallops are golden and shrimp are pink, about 3-4 minutes.
- 3
Prepare the Cream Sauce
Stir in the finely chopped lemongrass and spinach. Cook until spinach is wilted. Pour in heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.