Black Squid Ink Pasta with Shrimp & Cherry Tomatoes
Black Squid Ink Pasta with Shrimp & Cherry Tomatoes.
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Ingredients
For 4 Person(s)
For the Pasat:
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, sliced
- 4 parsley stems
- 1/4 teaspoon red pepper flakes
- 2 8oz cans cherry tomatoes (or 16oz canned crushed tomatoes or tomato purée)
- 1/2 teaspoon salt
- 2 pounds jumbo shrimp, peeled and deveined
- 1 pound black squid ink spaghetti or linguine
- 1/4 cup fresh parsley, chopped
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Directions
- Get the Ingredients needed for this recipe HERE
- Put a large skillet over a medium-high flame and heat the oil. Add the garlic, parsley stems and red pepper flakes and sauté until the garlic is golden.
- Add the tomatoes to the pan and the salt. Fill up both cans with about 2 inches of water. Swish the water around to clean out the cans and add them to the pan.
- Bring the sauce to a simmer and cook for 5 minutes.
- Drop the pasta into generously salted boiling water.
- Add the shrimp to the sauce and cook until they’re tender and pink. About 5 minutes.
- Once the pasta is Al dente, add it to the sauce along with the parsley. Toss for 1-2 minutes over medium-high heat. Serve immediately.
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