A fantastic dish is rich in flavor. I cannot pass it up!
Ink pasta with shrimp, tomatoes, and garlic.
We do love to travel and eat. Somehow we always manage to find the hidden gems that delight our palate.
This dish of Ink Pasta with Shrimps, Tomatoes, and Garlic is just one of those gems.
Our travels took us to Krakow, Poland. As we are sightseeing on a side street of the old town, down this alley stood this gorgeous patio restaurant.
Beautiful. Relaxing. Just what we needed it.
The wonderful aroma of cooking led us to a patio table and our senses could not wait to see the menu.
If you know me, you know that I will never eat pasta in a restaurant, except if I am in Italy, of course.
So here I am and I ordered this fantastic dish of pasta, shrimp, tomatoes, and garlic.
Before I go any further, let me explain what Ink pasta is.
As the name says clearly ink from the squid which has gently been removed from the squid is added to the flour and eggs when making the pasta mixed in the water or wine, as I do.
It gives the pasta that gorgeous deep black color, as it adds this fantastic rich flavor with a hint of the sea.
Let’s dive into this quick and easy recipe
Before starting, bring all your ingredients to room temperature.
As you can see, the ingredients list is relatively short, however, having the butter and white wine at room temperature will expedite the cooking process alongside keeping the heat at constant while preparing the sauce.
While the water is boiling and the pasta is cooking, start cleaning the raw shrimp by deveining them and season with salt and pepper.
- Cut in half the cherry or grape tomatoes and set them aside.
- Slice the garlic in tiny slivers.
- Cooking the shrimp and garlic together will add a layer of extra flavor to your shrimp. Cook stirring occasionally
- The wine and cherry cooking should take only a minute or so. You want to see the tomatoes ever so gently warming up, not welting to the heat.
- Do not overcook the shrimp. Ensure the skin is barely orangey-pink when you remove them from the skillet. Overcooking them will render them chewy and hard to eat or fully enjoy.
- Before draining the pasta, reserve 1 cup of the cooking water to use in case the pasta is a bit dry. The cooking water contains all the starch necessary to keep the creamy consistency that you are looking for.
Cook the pasta al dente, meaning to the bite. You may want to drain it a couple of minutes prior to the manufacturing-advised cooking time.
Your dish will be finishing in the same skillet that the tomatoes and wine are gently simmering.
If your pasta is too cooked, it will become mushy, instead of this wonderfully flavorful dish.
Add the butter gently and let it melt over pasta.
- It goes without saying that you cannot have fish and no parsley, this is a step that you will not want to miss.
- Fish pasta is one of the only dishes that you cannot add cheese. The two, fish and cheese, are not a good combination.
- And lastly, do not eat your spaghetti with a spoon, so not appropriate. Trust me I have seen flying spoon in my days when a guest decided to use the spoon. A big no-no.
And if you are a garlic lover, you will be in heaven with this dish.
Want to spice things up a bit?
Add some red pepper flakes when you add the last two tablespoons of butter. This will allow the spiciness to get a bit deeper.
Are you looking for more yummy recipes?
Why not try making:
The restaurant chef never shared the recipe with me. Thus this is my own version of a super yummy dish.
I know that once you bite into that wonderful ink pasta with shrimps you will fall in love with this recipe as I did long ago.
In less than 30 minutes you have a fantastic meal on your table.
Equipment and ingredients used to make this recipe
Ink Pasta with Shrimps, Tomatoes and Garlic
- 1 pound Ink Pasta
- ½ pound shrimps, deveined
- 8 ounces cherry tomatoes, cut in half
- 4 garlic clove, thinly sliced
- 6 tablespoons unsalted butter
- ½ cup white wine
- parsley, finely chopped
- Cook pasta in a large salted pot of boiling water according to pasta package directions.
- In a large skillet over medium-high heat melt 4 tablespoons of butter
- Add the garlic and the shrimps. Cook shrimps until pink on the outside and still springy to the touch.
- Remove the shrimps from the skillet and place them in a shallow dish. Cover with aluminum foil.
- Add the wine and the cherry tomatoes to the skillet. Cook on high heat until the tomatoes are warm. 2-3 minutes.
- Drain the pasta and reserve ½ cup of the cooking water.
- Add the pasta to the skillet. Add the shrimps, 2 tablespoons butter, and parsley. Mix well and add some of the cooking water to keep moist.
- Serve hot.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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