15-Minute Squid Ink Spaghetti with Shrimp
This squid ink spaghetti recipe takes dinner to the next level! With dried or fresh squid ink pasta in a fresh tomato sauce with juicy shrimp, garlic, white wine, herbs and tangy feta cheese, this sexy, savory seafood pasta recipe cooks in just 15 minutes.
Equipment
Ingredients
- ¼ cup extra virgin olive oil
- ½ cup chopped onion
- 2 cups grape tomatoes or cherry tomatoes, cut in half
- 2 cloves garlic finely chopped
- 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
- 12 ounces squid ink pasta spaghetti, linguine or other shape
- 12 ounces extra-large or jumbo raw shrimp peeled and deveined
- ¼ cup dry white wine such as pinot grigio, or rosé wine
- ½ teaspoon crushed red pepper or to taste
- Kosher salt and freshly ground black pepper
- ⅓ cup feta cheese
- Fresh basil or Italian parsley
Instructions
- Bring a large pot of water to a boil for the pasta. Salt generously — about 1 tablespoon kosher salt per quart of water. Some of the pasta water will be added to the sauce, so you want it to be well seasoned.
- Heat the olive oil in a 10-12-inch skillet over medium-high heat. Add the onion and cook, stirring frequently, until softened but not browned, 2 minutes.
- Stir in the tomatoes, garlic, thyme, ½ teaspoon salt and black pepper taste. Lower the heat to medium to avoid burning the garlic, and cook until the tomatoes are softened and juicy, 5-6 minutes.
- Meanwhile, cook the pasta until al dente, according to package directions. Scoop out and reserve ½-cup of the cooking water before draining.
- Turn the heat up under the skillet to medium-high. Add the shrimp, white wine and red pepper. Cook 3-5 minutes, until the shrimp become opaque and tightly curled, stirring them around in the sauce frequently.
- Add the cooked pasta and a few tablespoons of the reserved pasta water to the skillet. Toss with tongs to combine with the sauce. Remove from the heat and transfer to a serving bowl or platter, or serve straight from the pan. Crumble the feta cheese over the pasta and sprinkle the basil or parsley over.
Video
Notes
- Use defrosted, frozen raw shrimp. I recommend extra-large or jumbo size shrimp that range in size from 16-25 per pound.
- Any dry white wine (like pinot grigio) or rosé wine you enjoy drinking is perfect to use in the sauce.
- If you have leftovers, reheat them on medium-high in a microwave until just warm, or in a olive-oil drizzled skillet. Be sure not to overcook the shrimp or they'll turn somewhat rubbery. I don't recommend freezing this pasta.
Nutrition
Calories: 292kcalCarbohydrates: 43gProtein: 21gFat: 999gSodium: 648mgFiber: 299gSugar: 2g
