Squid Ink Pasta with Shrimp


  • 8-12 oz Squid Ink Fettuccine
  • 1/4 cup olive oil
  • 3 cloves garlic
  • 1/2 tsp. dried red pepper flakes
  • 1 lb. peeled and deveined shrimp
  • 2 cups cherry tomatoes, halved
  • 3/4 tsp. salt (plus salt for cooking water)
  • zest and juice of 1 lemon
  • 1/2 cup chopped fresh herbs- parsley or basil
  • 1/4 cup toasted almonds or pinenuts, opt


  • Bring a large pot of salted water to a boil
  • In a large skillet heat garlic and pepper flakes in oil. Add shrimp and tomatoes. Saut√© till shrimp are pink and cooked through. Add salt and pepper.
  • Cook pasta for 3 minutes. Before draining, ladle 1/2 cup cooking water into skillet.
  • Drain pasta, adding to skillet with lemon juice, zest and parsley. Salt and pepper to taste.

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