Squid ink pasta, a bit unconventional, but a treat to look at and eat. When I ordered my first package of squid ink pasta, I admit, I did not know what to expect. Was it going to have a potent taste or smell funny? The answer, I found out quickly, was neither of the two. Prepared, the noodles have a subtle flavor that I almost did not notice. If anything, it was much like eating regular pasta, but slightly saltier. As for smell, yep, once again, just like your traditional box of noodles. So needless to say, if you want to try squid ink pasta you have nothing to fear.
When cooking the noodles, I tossed them into a large pot of boiling water, seasoned with salt. I used less salt than usual to offset the already salty pasta. To keep the dish simple, I topped the jet black noodles with a garlicky shrimp, julienne basil and a squeeze of lemon juice. Truly that’s all you need to stay true to the unique flavors of squid ink-infused noodles.
- 1 lb large shrimp, peeled and deveined
- 2 cloves roasted garlic
- 2 lemons, plus extra cut into wedges for garnish
- 1 lb squid ink pasta
- 2 tsp extra virgin olive oil
- 1/2 cup chicken broth
- 4 sprigs basil, stems removed and julienne
- salt, to taste
- pepper, taste
- In a bowl, mix together the shrimp, roasted garlic and the juice of 2 lemons. Season with salt and pepper, and allow the shrimp to marinade for 30 minutes in the refrigerator.
- Fill a large pot with water. Bring the water to a boil, lightly season with salt, and add the squid ink pasta. Cook according to the package, until al dente, Drain the pasta; set aside.
- On medium-high heat, cook the shrimp in a nonstick pan coated with extra virgin olive oil. Once golden on one side, flip the shrimp to cook on the other side. Add in the reserved marinade and chicken broth; simmer on low heat for 2 minutes.
- Toss the pasta into the pan with the shrimp to coat the noodles.
- Evenly distribute the pasta and shrimp among 4 plates. Top with basil, and serve with lemon wedges.
Props courtesy of FOUND