Squid Ink Tagliatelle With Squid And White Wine Tomato Sauce Recipes

SQUID INK PASTA WITH SHRIMP & CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil.
• In a large skillet heat olive oil on medium-high heat until hot. Add the garlic. Cook, stirring occasionally, 1-2 minutes, or until lightly browned and fragrant. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the cherry tomatoes, white wine, ¼ cup water and red pepper flakes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tomatoes are softened.
• Cook the pasta to al dente, reserving ½ cup of the pasta cooking water, drain the pasta.
• While the pasta cooks, add the shrimp to tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until cooked.
• Add the cooked pasta, butter, lemon zest, lemon juice and half the reserved pasta cooking water to the skillet with the shrimp & tomatoes. Cook, stirring frequently, 2-3 minutes, or until the pasta is coated in the sauce; season with salt and pepper to taste. (If the sauce seems dry, add in some of the reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil.
• Garnish with remaining basil and serve.

SQUID INK PASTA WITH WHITE WINE CREAM SAUCE

Steps:

• Fill a large pot with water and bring to a boil. Add pasta and cook according to pasta directions. No need to add extra salt, as this pasta has a salty taste. Drain and return to the pot, tossing with 2 tablespoons butter to coat the pasta and prevent it from sticking.
• While the pasta cooks, heat a large skillet to medium-high heat. When hot, add 4 tablespoons butter. Do not allow to get too hot or the butter will burn.
• Add scallops, searing on each side for 2 minutes. Remove and set aside. Add shrimp, cooking until pink and slightly curled. Remove and set aside.
• Add remaining butter, shallots, and garlic, stirring for 2 minutes. Add flour, scraping up butter and bits to a paste.
• While stirring, pour in white wine to deglaze the pan. Bring to a boil, reducing slightly.
• Stir in lemon zest, heavy cream, crushed red pepper, Parmesan cheese, and parsley. Season with fine sea salt and pepper. Return seafood to the pan, spooning sauce over to reheat for approximately 2-3 minutes. The sauce should be a loose, creamy sauce, but not heavy.
• Divide squid ink spaghetti and seafood between bowls, spooning sauce over top. Garnish with shaved Parmesan cheese and grape tomatoes.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!