I’ve never had squid ink pasta before but I always see it everywhere. I wasn’t sure if I liked the idea of the ink being infused with the pasta.
Usually when I buy live shrimp, I cut off the antennae and the legs but I decided to peel them today. Peeling the shell off recently dead shrimp is grueling! It gets tedious after the third shrimp. I didn’t want to waste the heads so I squeezed the head juices in a bowl and added them to the pan later.
This recipe is simple and delicious!
[100% organic & sustainable farmed shrimp]
- Squid ink linguine
- 6 cloves garlic, minced
- 2 bird eye chili peppers, sliced
- EVOO
- 2 TBS butter
- 10 live shrimp, heads saved and tails intact
- ¼ cup white wine
- 1 lime, zested and juiced
- 2 TBS parsley, chopped, save some for garnish
- Salt & pepper
Boil linguine in salted water and add a few drops of oil to prevent sticking, cook linguine to al dente, keep warm and set aside.
Squeeze out head juices into a bowl and put aside.
In a pan on low-heat, melt the butter and heat the olive oil. Turn heat to medium-high, sauté garlic and chili peppers for 30 seconds. Then add in shrimp, shrimp head juice, lime zest, lime juice, the 2 TBS parsley, and sauté for a few seconds before adding in the wine. Cook for 1 minute on each side and season with salt & pepper.
Place shrimp on top of pasta, pour some sauce over everything, and garnish with some chopped parsley.
Really simple and elegant recipe! Thinking of making this for mum on Mother’s Day since she adores squid ink pasta
Thank you & You’re welcome