Squid Ink Pasta With Shrimp and Scallops Recipe

2019-01-19T21:52:03-06:00January 20th, 2019|Recipes|0 Comments

Author: Deborah Mele

Source: https://www.seriouseats.com/recipes/2013/10/easy-italian-squid-ink-pasta-with-shrimp-and-scallops-recipe.html

Squid Ink Pasta With Shrimp and Scallops

Active time: 20 minutes Total time: 20 minutes


  • 1/4 cup olive oil
  • 1 pound medium shrimp shells removed and deveined (tails optional)
  • 12 medium scallops
  • 3 garlic cloves thinly sliced
  • 1/2 teaspoons red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 3/4 cup dry white wine
  • 1/3 cup ripe chopped seeded tomato
  • 1/2 cup chopped fresh parsley leaves
  • 1/4 cup juice from 1 to 2 lemons
  • 1 tablespoon unsalted butter
  • 1 pound squid ink pasta


  1. Bring a large pot of salted water to a boil. Heat the oil in a heavy skillet over medium high heat until lightly smoking. Add the shrimp and sauté until opaque, about 1 minute each side. Remove to a plate. Reheat oil and cook the scallops until they too are opaque and lightly browned, 2 minutes each side. Remove the scallops to the plate with the shrimp and add the garlic to the pan. Cook, stirring often, until golden, about 2 minutes. Add the red pepper flakes, black pepper, salt, wine, tomato, and parsley, and cook over high heat until reduced by half, 8 to 10 minutes. Add the lemon juice and butter and return the seafood to the skillet, mixing well. Keep warm.
  2. Cook the pasta in a large pot of lightly salted water until it is al dente. Drain well, return to the pot along with the seafood. Toss well, and serve immediately.

Recipe Notes

Yield: Serves 4 to 6

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