Long title. But fabulous dish.
Before going out on Thursday night, I wanted to make a carb-heavy meal. It’s one of my favourite tricks for avoiding a hangover the next day – a lot of carbs. But at the same point, you need to make sure the dish isn’t going to sit too heavy either, otherwise your stomach probably isn’t going to be your friend later that night. So, a lighter pasta dish seemed like a good route to go.
When my parents went on their recent Mediterranean cruise, they brought me back a package of squid ink pasta. I figured this was a good opportunity to break it out. To keep it lighter and to bring out the flavour of the pasta, I went with a lean protein (shrimp) and made a super-simple but flavourful sauce. With wine, because cooking with wine is always a good way to go
And don’t be afraid of the squid ink pasta – I didn’t think it tasted all that different from regular pasta. But if you can’t find it or don’t want to use it, feel free to substitute regular fettuccine.
Squid Ink Pasta with Shrimp in a White Wine and Garlic Sauce.
Serves 4 as a main dish.
- 3/4 pound squid ink pasta
- 1 1/2 tablespoons minced garlic
- 1/3 cup white wine
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3/4 pound cooked shrimp
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
1. Bring a large pot of salted water to a boil. Cook pasta just shy of al dente.
2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add garlic and cook until slightly browned and fragrant.
3. Add white wine and turn heat to medium high. Cook until reduced by about half.
4. Add shrimp, butter and lemon juice. Cook until butter melts.
5. Add pasta to the sauce. Cook, tossing occasionally, for about five minutes or until pasta has absorbed the sauce. Add salt and pepper and stir to combine. Spoon onto plates and serve.
Enough to stick to my ribs and fuel a night of dancing without being too heavy. Pretty much perfect – and now I need to go hunting for more squid ink pasta! Even if it doesn’t taste very different, it definitely brings a unique element to the dish.
Perfect. Have a good Tuesday!
<— What’s your favourite dinner before a night out?
<— Favourite pasta sauce?
<— What’s the last pasta dish you made?
<— Do you prefer cold or hot pasta dishes?