Squid Ink Pasta Recipe

🧂 Ingredients

• 230 grams squid ink pasta
• 2 tablespoon olive oil
• 1 pound shrimp

  shells removed, deveined
• 2 tablespoon butter
• 3 cloves garlic
• 1 cup cherry tomatoes
• 1 teaspoon beef buillion/ beef powder
• 1 cup heavy cream
• ¾ cup pecorino romano
• 2 teaspoon lemon juice
• ¼ cup parsley

  optional
• salt and pepper

  optional

Instructions

• 1 Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and
  cook according to the package instructions, usually about 8-10 minutes. Drain
  and set aside. Dont forget to set aside some pasta water.
• 2 Cook the shrimp: In a large pan, add some olive oil. Add the shrimp to the pan
  and cook until pink and opaque, about 3-4 minutes per side. Remove shrimp from
  the pan and set aside.
• 3 Sauté the aromatics: In the same pan, add butter and let it melt. Add minced
  garlic and sauté until fragrant, about 1 minute.
• 4 Prepare the sauce: In the same pan, add chopped tomatoes and beef cubes. Stir
  until the tomatoes soften and release their juices, about 5 minutes. Pour in the
  heavy cream and let it simmer until the sauce thickens slightly, about 3-4
  minutes. Add the pasta water if the sauce gets too thick.
• 5 Combine: Return the shrimp to the pan and stir to coat them in the sauce. Add
  the cooked pasta and toss everything together to ensure the pasta is fully
  coated.
• 6 Finish and serve: Stir in the grated parmesan cheese, and season with salt and
  pepper to taste. Serve immediately, garnished with extra cheese or fresh herbs
  if desired.

Nutrition Info