Black pasta with shrimps and squid
8 servings
20 minutes
Black pasta with shrimp and squid is an exquisite dish of Italian cuisine, captivating with its deep color and rich flavor. The secret of the dark hue of the pasta lies in cuttlefish ink, which adds a light sea note. Seafood sautéed with garlic and aromatic spices reveals the delicate texture and natural sweetness of shrimp and squid. White wine adds sophistication to the sauce, while fresh tomatoes and parsley refresh the composition. The finishing touch is lemon juice, which enlivens the taste and makes it multifaceted. This dish is perfect for a festive dinner or a romantic evening, impressing not only with its appearance but also with a rich combination of flavor nuances.
1
Heat oil in a pan over medium heat and add the shrimp. Sauté for one minute on each side until they become opaque. Transfer to a plate.
- Extra virgin olive oil: 1 glass
- Peeled shrimp: 450 g
2
Cook the squid for 4 minutes (2 minutes on each side) until they become opaque and golden.
- Squid: 12 pieces
3
Place the squid next to the shrimp and add garlic to the pan. Fry for 2 minutes, stirring frequently, until golden.
- Garlic: 3 cloves
4
Add red and black pepper, salt, wine, tomatoes, and parsley, and continue cooking on high heat, then reduce the heat and simmer for 8-10 minutes. Pour in lemon juice, add oil and seafood. Mix well and do not let it cool.
- Red pepper flakes: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Dry white wine: 1 glass
- Tomatoes: 200 g
- Chopped parsley: 70 g
- Lemon juice: 1 glass
- Butter: 1 tablespoon
5
Boil the pasta in salted water until al dente. Drain the water and add to the seafood. Mix well and serve.
- Pasta: 450 g