Squid Ink Linguini are incredibly delicious pasta of mild brininess that absorb their sauce very nicely and pair well with shrimps.
This Elegant dish is made with a sauce spiced with the chilies and boosted in flavor with the ginger, garlic and the vegetable bouillon.
A seafood lovers dream come true!
Squid Ink Linguini
I hope you enjoy it!
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|Prep Time||15 Minutes|
|Cook Time||20 Minutes|
- 500 gr Squid Ink Linguini
- 25 Shrimps , head off, medium size, peeled (tail kept) and deveined
- 3 tablespoons fresh Ginger, grated
- 2 cloves Garlic , smashed
- 2 Red Chilies , deseeded and thinly sliced
- 2 tablespoons fresh Parsley , very finely chopped
- 150 ml dry White Wine , preferably Sauvignon Blanc
- 200 ml Vegetable Bouillon
- 5 Litres Water
- 50 gr Parmigianno Reggiano , grated
- 2 tablespoons EVOO , Extra Virgin Olive Oil
- 1 teaspoon Sea Salt
- ½ teaspoon fresh ground Black Pepper
- In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 3 minutes. Reserve ½ cup of cooking water.
- In the meantime, in a large and deep saucepan over low heat pour the olive oil and a minute later add the garlic, chilies and ginger sautéing for 2 minutes.
- Add the shrimps, increase the heat to medium and sauté until they get a nice pink colour. Pour the wine and deglaze, allowing for the alcohol to evaporate, about 2 minutes. Add the vegetable bouillon and cook for 2 more minutes. Season with the salt and pepper, remove the garlic and discard it. Remove from the pan 8 of the shrimps and keep aside.
- In the meantime, strain the pasta and add to the saucepan with the sauce and toss for the pasta to absorb as much as possible of the sauce for about 2 minutes. If too thick add some of the reserved pasta water.
- Remove from heat and serve the pasta in a deep dish, add on top the reserved shrimps and sprinkle with the parsley and Parmigianno Reggiano cheese.