Ingredients
Shrimp and pasta
- 320 g dry squid ink spaghetti made with squid or cuttlefish ink; follow package cooking time
- 400 g raw peeled shrimp deveined, tails removed; thawed safely if frozen
- 300 g cherry tomatoes halved
- 2 tbsp olive oil 28 g total, divided
- 4 garlic cloves about 12 g, thinly sliced
- 2 tbsp lemon juice 30 mL
- 1 tsp finely grated lemon zest about 2 g
- 10 g fresh parsley chopped
- 1/4 tsp red pepper flakes
- 1/4 tsp fine salt about 1.5 g; adjust for the pasta label
- 1/8 tsp black pepper
Equipment
- 1 Large pasta pot
- 1 Wide skillet
- 1 Tongs
- 1 Food thermometer
Instructions
- Bring a large pot of water to a boil. Keep shrimp cold while preparing tomatoes, garlic, lemon, and parsley. Pat thawed peeled shrimp dry with paper towel. Keep raw-shrimp utensils separate from garnish and serving plates.
- Cook the dried ink spaghetti according to its package until just al dente. Reserve a mug of pasta water before draining. Start the skillet while the pasta cooks.
- Heat 1 tablespoon of the oil in a wide skillet over medium-high heat. Add shrimp in one layer with salt and pepper. Cook for about 2 minutes, turn, and cook another 1–2 minutes or as needed until firm, pearly, and opaque through the center; most seafood should reach 145°F/63°C. Transfer to a clean plate.
- Reduce the heat to medium. Add the remaining tablespoon oil, garlic, and chili flakes. Stir for 30 seconds without scorching. Add tomatoes and cook for 5–7 minutes until softened and juicy, adding a small splash of pasta water if the pan becomes dry.
- Add cooked pasta to the skillet with a small splash of reserved water and toss until lightly coated. Fold in the cooked shrimp just to warm, then remove from heat. Add lemon juice, zest, and parsley. Divide into four portions and serve promptly.
Nutrition
Calories: 460kcalCarbohydrates: 61gProtein: 30gFat: 9gFiber: 3.5g
Video
Notes
Nutrition is estimated from the full 320 g dry pasta, 400 g raw peeled shrimp, 300 g tomatoes, 28 g oil, garlic, lemon, parsley, and chili divided by four. Different pasta and shrimp labels change the result; extra oil and sides are excluded. Contains wheat and crustacean shellfish; ink is a mollusk ingredient, and some pasta brands also contain egg. Cost allowance: US$4 pasta, US$7 shrimp, US$2 tomatoes, and US$1.40 combined oil, lemon, garlic, parsley, and seasoning portions; local prices vary.
Thaw frozen shrimp in the refrigerator. Keep raw seafood separate from garnish and cooked food. Refrigerate leftovers within two hours, use within 3–4 days, and reheat to 165°F/74°C; expect softer pasta and firmer shrimp.
Video credit: #letthecookingdothetalking, Squid Ink Spaghetti with Prawns & Squid Recipe | FILIPINO Cooking, published April 23, 2021. The companion shows ink-colored pasta with shrimp and tomatoes. It also uses squid rings, onion, tomato paste, wine, butter, and additional herbs; this recipe omits those and uses its own measured shrimp, tomato, olive oil, and lemon finish.