Squid Ink Spaghetti With Shrimp

Instructions

1. Bring a large pot of salted water to a boil
2. Cook the pasta according to the bag's instructions for al dente. When cooked, reserve ½ cup of the pasta water. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat until hot and shimmering. Add the garlic. Cook, stirring occasionally for 1-2 minutes until fragrant. Add the red pepper flakes and sauté for another 1-2 minutes.
4. Add the tomato paste, cherry tomatoes and white wine. Season with salt and pepper. Cook, stirring for 3-5 minutes or until the tomatoes start to soften.
5. Add the shrimp to the tomato mixture and cook for 2-3 minutes, just barely cooked (the shrimp will continue cooking so don’t want to totally cook now). Check seasoning and add salt and pepper if needed.
6. Add the cooked pasta, butter, lemon juice, lemon zest and half the reserved pasta water to the skillet with the shrimp and tomatoes. Stir frequently for 2-3 minutes for the pasta to heat up and is coated with the sauce. Taste and season with salt and pepper, if needed. (If the sauce is too dry, add more of the reserved pasta water until you get the consistency you want. You can also add a little more butter or olive oil).
7. Turn off the heat and stir in half the basil.
8. Plate the shrimp and pasta and sprinkle the rest of the basil on top. Serve.

Cooking Tips

• This dish is best served right away to really appreciate the fresh flavors.
• You can substitute scallops instead of shrimp or combine both. Lobster meat is also a good alternative seafood for this dish.