Squid Ink Pasta with Scallops and Shrimp

How to Make Savory Squid Ink Pasta with Shrimp and Scallops

A Delicious and Unique Pasta Dish to Impress Your Guests:

Summertime is when seafood shines and a mouth-watering meal from your favorite ocean-side restaurant sounds better than ever. Summer is my favorite time of the year. The weekends are meant for rest and relaxation, and holidays like Fourth of July, are meant for vacations to the beach. Nothing sounds better to me in the summer than a meal that encapsulates the savory flavors of the sea. The best dish to make, whether you are on vacation or daydreaming about it, is a seafood pasta dish that packs the perfect hint of sea saltiness. Don’t forget, you don’t always need to be at the beach to eat like you are! Here is a recipe and “how to” for a squid ink seafood pasta dish. 

What you need (serves 4 to 6 servings)

  • 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 teaspoon 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

Let the cooking BEGIN!

  1. Bring a large pot of salted water to a boil. 
  2. Heat the oil in a heavy skillet over medium high heat until lightly smoking. 
  3. Add the shrimp and sauté until opaque, about 1 minute each side. Remove to a plate.
  4. Reheat oil and cook the scallops until they too are opaque and lightly browned, 2 minutes each side. 
  5. Remove the scallops to the plate with the shrimp and add the garlic to the pan. Cook, stirring often, until golden, about 2 minutes. 
  6. 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. 
  7. Add the lemon juice and butter and return the seafood to the skillet, mixing well. Keep warm.
  8. 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. 
  9. Toss well, and serve immediately.

Leave a comment