Serves 6
20 min
Squid Ink Pasta With Shrimp and Scallops
Recipe GLPR72ad3236c330cc
A stunning Mediterranean seafood pasta with succulent shrimp and scallops tossed with dramatic squid ink noodles in a light garlic, white wine, and fresh tomato sauce brightened with lemon and parsley.
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Ingredients
1 pound squid ink pasta
1/4 cup olive oil
1 pound medium shrimp, peeled and deveined
12 medium scallops
3 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper to taste
3/4 cup dry white wine
1/3 cup ripe tomato, chopped and seeded
1/4 cup fresh lemon juice
1/2 cup fresh parsley, chopped
1 tablespoon unsalted butter
Directions
Bring a large pot of salted water to a rolling boil and cook the squid ink pasta according to package directions until al dente, about 8–10 minutes. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced garlic and red pepper flakes, cooking for about 30 seconds until fragrant, stirring constantly to prevent burning.
Add the shrimp to the skillet and season with salt and pepper. Cook for 2–3 minutes, stirring occasionally, until the shrimp begin to turn opaque and pink.
Add the scallops to the skillet, season with salt and pepper, and cook for an additional 2–3 minutes, stirring gently. The shrimp should reach an internal temperature of 145°F and be fully opaque; the scallops should be firm and opaque throughout.
Pour the white wine into the skillet and increase heat to high. Bring to a simmer and cook for 1 minute, scraping up any browned bits from the bottom of the pan. Add the chopped tomato and lemon juice, and stir well.
Reduce heat to medium and stir in the butter until melted. Taste and adjust seasoning with additional salt and pepper as needed.
Add the cooked squid ink pasta to the skillet and toss gently with the seafood and sauce for about 1 minute until everything is combined and heated through.
Transfer the pasta to a serving dish or individual bowls and top with fresh chopped parsley. Serve immediately while hot.
