Jul 13 2026
Restaurants›The Original Roy's in Hawaii Kai›Hokkaido Scallop Squid Ink Linguini Recipe

Hokkaido Scallop Squid Ink Linguini Recipe

Inspired by The Original Roy's in Hawaii Kai
Time30m
Serves4

Kauai Shrimp Brown Butter Nage, Bottarga

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Ingredients

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Pasta

Sauce

Method

Pasta Preparation

  1. 1

    Cook the Linguini

    Bring a large pot of salted water to a boil. Add linguini and cook according to package instructions until al dente. Drain and set aside.

  2. 2

    Add Squid Ink

    In the same pot, add the squid ink to the drained linguini and toss until well coated.

Brown Butter Nage

  1. 3

    Prepare the Brown Butter

    In a large skillet, melt the butter over medium heat. Continue cooking until it turns golden brown and develops a nutty aroma, about 5-7 minutes.

  2. 4

    Sauté the Shrimp

    Add minced garlic to the brown butter and sauté for 1 minute until fragrant. Add the Kauai shrimp and cook until they turn pink, about 3-4 minutes.

  3. 5

    Deglaze the Pan

    Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly reduced.

  4. 6

    Combine

    Add the cooked squid ink linguini to the skillet and toss gently to combine. Stir in chopped parsley and season with salt and black pepper to taste.

Serving

  1. 7

    Serve

    Plate the linguini and shrimp. Top with grated bottarga and additional parsley if desired.

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