Squid Ink Shrimp Pasta: A Luxurious and Delicious Black Pasta
Making Squid Ink Shrimp Pasta with Alluring Black Color
Have you seen black pasta noodles before? I absolutely adore squid ink pasta noodles! They lend a uniquely sophisticated and elegant feel to any dish, not to mention their wonderful flavor. Let’s create this magical recipe that can elevate an ordinary day or be perfect for a special occasion.
Basic Ingredients
- 80g Squid Ink Pasta
- 3 Fresh Shrimp (peeled and deveined)
- 10g Minced Garlic (approx. 1 Tbsp)
- 30g Onion (thinly sliced)
- 200ml Heavy Cream
- 1 Tbsp Butter
- 1 Tbsp All-Purpose Flour
Cooking Instructions
Step 1
First, prepare all the ingredients needed for today’s dish. Peel and devein the shrimp. Thinly slice the onion and finely mince the garlic. This preparation step is half the battle!
Step 2
Bring a large pot of water to a rolling boil. Once boiling, add a pinch of salt to season the water, then add the 80g of squid ink pasta. Cooking times vary by brand, so be sure to check the package instructions and follow them precisely. Aim for ‘al dente’ for the best texture.
Step 3
While the pasta is cooking, prepare the ‘roux’ which will form the base of your sauce. Roux is made with equal parts flour and butter, and it’s essential for thickening the sauce and adding a rich, savory flavor.
Step 4
Melt 1 Tbsp of butter in a pan over medium-low heat. Once the butter is melted, sift in 1 Tbsp of all-purpose flour. Sifting helps create a smooth roux without lumps.
Step 5
Continuously stir with a whisk or spatula to prevent the flour from burning, and cook for about 1-2 minutes. The roux is ready when it’s thickened and a trail left by your spatula stays visible for a moment before disappearing. Be careful not to cook it too long or let it brown.
Step 6
Now, let’s make the pasta sauce. Heat a clean pan over medium-low heat, add a little butter (optional), and sauté the 10g of minced garlic until fragrant. The subtle aroma of garlic will enhance the sauce’s flavor.
Step 7
Add the thinly sliced onion to the pan and sauté until translucent. The natural sweetness of the onions will add depth to the sauce.
Step 8
Add the prepared shrimp and sauté with the onions. Cook until the shrimp turn pink and are almost cooked through.
Step 9
If you have any other vegetables you’d like to add, such as mushrooms, now is the time to toss them in and sauté. (The original recipe mentioned mushrooms but they weren’t listed in the ingredients, so they’ve been added here as an optional item. If you don’t have mushrooms, you can skip this step.) Frozen mushrooms can be added directly without thawing.
Step 10
Add the prepared roux to the pan. Whisk continuously to ensure the roux dissolves smoothly into the sauce without clumps. The roux will help create a lusciously thick texture.
Step 11
Pour in 200ml of heavy cream for a smooth and creamy finish. While milk can be used as a substitute, heavy cream provides a richer, more decadent flavor. Stir well and simmer gently over low heat.
Step 12
Add cheese according to your preference. Here, a generous amount of Grana Padano cheese was grated in, but Parmesan or any other favorite cheese will work beautifully. Stir until the cheese is melted and well incorporated into the sauce.
Step 13
Finally, add the cooked squid ink pasta to the pan. Toss well to coat the pasta evenly with the sauce and cook for another minute. Your magnificent Squid Ink Shrimp Pasta is now ready! Enjoy your delicious creation.
