Prepare to transform your kitchen into a gourmet Italian seaside experience with this stunning squid ink pasta dish that's as dramatic as it is delicious! Imagine twirling jet-black pasta strands adorned with succulent shrimp and scallops, creating a visual and flavor masterpiece that will make your dinner guests stop and stare. This isn't just a recipe—it's a culinary performance that promises to elevate your cooking skills and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz squid ink pasta
- 1 cup shrimp, peeled and deveined
- 1 cup scallops
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the shrimp and scallops under cold water and pat them dry with paper towels. Mince the garlic and chop the fresh parsley. Set everything aside.
- In a large pot, bring salted water to a boil. Add the squid ink pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to let it burn.
- Add the shrimp and scallops to the skillet. Season with salt and pepper to taste. Cook for about 3-4 minutes, stirring occasionally, until the shrimp are pink and the scallops are opaque and cooked through.
- Once the seafood is cooked, carefully pour in the white wine. Allow it to simmer for about 3-5 minutes, or until the wine reduces slightly and the flavors meld together.
- When the pasta is done cooking, reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Add the drained squid ink pasta directly to the skillet with the seafood and wine sauce.
- Toss the pasta gently in the skillet to combine with the seafood and sauce, adding reserved pasta water a little at a time if the mixture seems dry. Cook for an additional 1-2 minutes to heat everything through.
- Remove the skillet from heat and stir in the chopped fresh parsley. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve the squid ink pasta with seafood immediately, garnished with extra parsley if desired. Enjoy your delicious Italian dish!
Tips
- • Always pat seafood dry before cooking to ensure perfect searing and prevent steaming • Use fresh, high-quality seafood for the most authentic flavor • Don't overcook shrimp and scallops—they should be just opaque and tender • Reserve pasta water to help create a silky, cohesive sauce • Choose a crisp white wine like Pinot Grigio or Sauvignon Blanc for the best flavor profile • Serve immediately after cooking to maintain the pasta's ideal texture and temperature • Consider adding a sprinkle of red pepper flakes for a subtle heat if you enjoy a bit of spice
Nutrition Facts
Calories: 349kcal
Carbohydrates: 44g
Protein: 21g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 180mg
