This dry pasta is made with Durum wheat which is a fine powder wheat made from further milling Semolina. It is very high in protein content and rich in gluten, less elastic that those made of normal flour.
The addition of squid ink creates a pasta that is very aromatic, briny and rich but relatively neutral in flavor with just hints of sea saltiness. The sauce is a combination of flavors between my traditional tomato pasta sauce and Indian spices.
The pasta is paired with medium size shrimps and further elevated with some fresh cream for a silky creamy, but light result, that is truly delicious as all flavors come together very nicely and in an elegant way. On top, not only for decoration, chili threads are added for that extra hot and spicy kick.
Squid Ink Spaghetti with Shrimps and Chili Threads
I hope you enjoy it!
Here you can find more of my Pasta Recipes.
|Prep Time||10 Minutes|
|Cook Time||15 Minutes|
- 500g Squid Ink Spaghetti , dry, made of Durum Wheat
- 750g Shrimps 16/20 , head off, peeled and deveined
- 1 tsp Sweet Hungarian Paprika
- ½ tsp Turmeric
- 1 tbsp hot Curry powder
- ½ tsp Nutmeg
- 1 tbsp Chili Threads
- 125ml dry White Wine , preferably Sauvignon Blanc
- 400ml Tomato Pasta Sauce , recipe in ‘Sauces’ section
- 100ml Fresh Cream
- 50g Parmigianno Reggiano , grated
- 4 Litres of Water
- 2 tbsp EVOO , extra virgin olive oil
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
- Start by making the spice mixture. Add in a small bowl the paprika, turmeric, curry, nutmeg, salt, pepper and mix well.
- 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 2 minutes. Reserve ½ cup of cooking water.
- In the meantime, in a large and deep sauté pan over high heat pour the olive oil and a minute later and when it smokes add the shrimps. Sauté for 2’, sprinkle half of the spice mixture and flip over, sprinkle the rest of the spice mixture and cook 2’ more. Deglaze with the wine, allow for the alcohol to evaporate, approximately 2’ and add the tomato sauce. Bring to a boil, lower the heat and add the fresh cream.
- In the meantime, strain the pasta and add to the pan with the shrimps the shrimps 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, sprinkle some Parmigianno Reggiano cheese and add the chili threads.