Seafood Squid Ink Pasta
Whenever I see Squid Ink Pasta on the menu, I always order it (maybe cause of it’s gorgeous black colored pasta and it’s different).
One day, I decided to make Squid Ink Pasta at home and boiled the noodles per the package instructions and without adding any sauce, I tried the noodles. However, I never taste the umami hint that it has. Do you?
For this recipe, I decided to go for a light sauce, not too heavy and can be eaten during a Summer’s night! You can also add a can of red tomato sauce to this recipe to add more sauce or for more flavor.
This recipe feeds about 4 people.
Ingredients:
250 g of squid ink pasta
0.8 lb scallops
1 lb shrimp
1 box of cherry tomatoes
1/4 cup unsalted butter
1 tbsp honey
1 whole lemon (juice and zest)
7 gloves of garlic (sliced)
parmesan
handful of basil (garnish)
seasonings (salt, pepper, red chili flakes)
Directions:
Boil your squid ink pasta per package instructions (save 1 cup pasta water).
Season your shrimp and scallops with salt & pepper.
Cook your scallops 2 mins each side and shrimp 3 mins each side (set aside).
Using the same pan, cook your cherry tomatoes until it pops, add in your sliced garlic and red chili flakes.
Add in 1 cup pasta water, grate in 3/4 lemon zest, add 1 whole lemon juice, and 1 tbsp honey. Let it simmer for 5mins.
Add in your pasta, season with more salt, pepper, and chili flakes to taste. Add back in your scallops and shrimp.
Grate in parmesan and mix.
Plate and garnish with basil and more parmesan.
