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
- 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.