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Shrimp & Scallop Squid Ink Pasta

Indulge in Scrumptious Shrimp & Scallop Squid Ink Pasta

Experience the delightful Shrimp & Scallop Squid Ink Pasta, a gourmet dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 plates
Course: Pasta
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 200 grams Squid Ink Spaghetti
For the Seafood
  • 4 pieces Large Dry Scallops Remove the muscle and pat dry.
  • 6 pieces Jumbo Shrimp Patted dry for optimal browning.
For the Aromatics
  • 1 piece Shallot Substitute with yellow onion if necessary.
  • 2 cloves Garlic Cloves Fresh is best, but garlic powder works.
For the Sauce
  • 4 tablespoons Butter Use unsalted for better control.
  • 2 tablespoons Flour Gluten-free flour can be used.
  • 1 cup White Wine A dry white wine is preferred.
  • 1 cup Heavy Cream Can substitute with half-and-half.
  • 1 teaspoon Lemon Zest Omit if you don’t have any.
  • 1 teaspoon Crushed Red Pepper Optional for spice lovers.
  • 1/2 cup Parmesan Cheese Finely grated for easier melting.
For the Garnish
  • 2 tablespoons Parsley Swap with basil for a different flavor.
  • to taste Fine Sea Salt & Pepper Adjust to taste preference.
  • 1/4 cup Shaved Parmesan Cheese Optional for visual appeal.
  • 1/2 cup Grape Tomatoes Can replace with cherry tomatoes.

Equipment

  • large pot
  • Large Skillet
  • cutting board
  • sharp knife

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil, add squid ink spaghetti and cook until al dente, about 8-10 minutes. Drain, reserving some pasta water, and toss with 2 tablespoons of butter.
  2. In a large skillet, heat 4 tablespoons of butter over medium-high heat. Sear scallops for 2 minutes on each side until golden brown.
  3. Remove scallops, add jumbo shrimp to the skillet. Cook until pink and cooked through, about 2-3 minutes.
  4. Lower heat, add minced shallots and garlic to the skillet, sauté for 2 minutes until translucent and fragrant.
  5. Sprinkle flour over aromatics, stir to combine, then pour in white wine, scraping skillet bottom. Simmer for 2-3 minutes to reduce.
  6. Stir in lemon zest, heavy cream, crushed red pepper, and Parmesan. Simmer for an additional 3-4 minutes until it thickens.
  7. Return scallops and shrimp to the skillet, spoon sauce over them, and warm through for 1-2 minutes.
  8. Divide warm squid ink spaghetti into bowls, top with seafood and sauce, and garnish with shaved Parmesan and grape tomatoes before serving.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 60gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

For best results, ensure all seafood is fresh and properly cooked for optimal texture and flavor.

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