Serves 4
30 min
Squid Ink Pasta With Shrimp, Fennel, Tomatoes, and Bottarga Butter
Recipe GLPRb1b6ed6b0950f6
A sophisticated Mediterranean pasta featuring tender squid ink noodles tossed with succulent shrimp, delicate fennel, and sweet tomatoes. The dish is finished with a silky bottarga butter that adds a briny, umami richness to every bite. Ready in just 30 minutes, this elegant main course brings restaurant-quality seafood flavors to your table.
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Ingredients
12 oz squid ink pasta
1 lb large shrimp, peeled and deveined
2 tbsp unsalted butter, softened
1 tsp finely grated bottarga
1 medium fennel bulb, thinly sliced
1 lb cherry tomatoes, halved
3 cloves garlic, minced
3 tbsp extra-virgin olive oil
Salt and black pepper to taste
1–2 drops fish sauce (optional)
Fresh parsley for garnish
Additional bottarga for garnish
Directions
Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to package directions until al dente. Drain and set aside.
While the pasta cooks, prepare the bottarga butter by stirring together the softened unsalted butter and finely grated bottarga in a small bowl until well combined. Add the optional fish sauce if desired. Set aside.
Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the thinly sliced fennel to the skillet and cook for 3–4 minutes, stirring occasionally, until it begins to soften.
Increase the heat to high and add the shrimp to the skillet. Season with salt and pepper. Sauté for 2–3 minutes, stirring frequently, until the shrimp are opaque and have reached an internal temperature of 145°F.
Add the halved cherry tomatoes to the skillet and toss gently. Cook for 1–2 minutes until the tomatoes are warmed through but still hold their shape.
Add the cooked squid ink pasta to the skillet and toss well to combine with the shrimp, fennel, and tomatoes.
Remove the skillet from heat and stir in the bottarga butter until it melts and coats the pasta evenly. Adjust seasoning with salt and pepper if needed.
Divide the pasta among four serving bowls. Garnish with fresh parsley and additional grated bottarga. Serve immediately.
