Squid ink pasta is a great way of adding a dramatic glory and flavor into simple pasta dishes. This Squid Ink Tagliatelle with Shrimp, Cherry Tomatoes & Garlic is delicious and can be on your table in 30 minutes! A delegate dish made with a handful of ingredients that come all together and compliment each other perfectly.
What does Squid Ink Tagliatelle taste like?
The squid ink is what gives the pasta it's gorgeous black colour & it's amazing flavor. Squid ink pasta has a rich, briny flavor with the faint hint of ozone flavor, which makes it absolutely perfect for pairing it with seafood.
This recipe is made with the Greek "Andritsaina" Squid Ink Tagliatelle. They are made with absolutely fresh ingredients and no preservatives at all! That's the reason they need only 3-4 minutes to be cooked.
This post is sponsored by Andritsaina Pasta. All opinions expressed here are my own. For more informations about Andritsaina pasta visit www.andritsainapasta.gr
Squid Ink Pasta - feel free to use any type of pasta. "Andritsaina" squid ink tagliatelle is just what I prefer for this recipe, because they are made with fresh ingredients and no preservatives. That makes them also be ready in only 3 to 4 minutes.
Shrimp - you can use any size of shrimp you want, with or without tails. Be sure your shrimp is peeled and deveined before you begin cooking.
Cherry tomatoes - they provide sweetness, juiciness and a bit of acidity.
Tomato paste - it adds a burst of flavor in quick 30-minute recipes.
Pasta water - the reserved pasta cooking water is so precious. It helps the sauce thicken.
Olive oil - always prefer a good quality extra virgin olive oil. No substitutes!
Garlic - stick with fresh garlic for the best flavor results. If you are not a garlic fan, I recommend to skip it or to use less.
Dry white wine - feel free to use any dry white wine you like. I used a Chardonnay, because I love the flavor & the aroma. A good wine adds more depth and flavor to the dish.
Salt & freshly cracked pepper - a must for every recipe!
Chopped fresh parsley - it provides a dash of colour and a mild flavor to round out the dish.
Lemon zest - it gives an extra oomph to the dish.
Preparation time: 10 mins
Cooking time: 20 mins
500 gr. Squid Ink Tagliatelle (I used "Andritsaina" Tagliatelle)
480 gr. shrimp, peeled & deveined
400 gr. cherry tomatoes
5 cloves of garlic, peeled and sliced
2 tbsp. tomato paste
100 ml dry white wine
1/2 cup pasta water
2 tbsp. extra virgin olive oil
2 tbsp. chopped parsley
1 lemon, only zest
freshly cracked black pepper
In a large skillet heat olive oil until hot. Add the garlic and cook for 1-2 minutes while stirring occasionally or until lightly brown and fragrant.
Add shrimp and cook for 2 minutes or untilfully cooked, while stirring frequently.
Add the tomato paste and cook while stirring frequently for approximately 1 minute or until dark red. Add cherry tomatoes, season with salt & pepper and stir to combine. Cook on medium heat for approximately 3 minutes or until the cherry tomatoes soften.
In the meantime cook squid ink tagliatelle to al dente according to the package instructions. (If you use the Greek "Andritsaina" squid ink tagliatelle cook for only 3 minutes!). Drain and save 1/2 cup pasta water. Set aside for a while.
In the shrimp & cherry tomatoes skillet, add white wine and cook on medium heat for approximately 2 minutes or until alcohol evaporates.
Add pasta water, season with more salt & pepper, add chopped parsley and stir to combine.
Add squid ink tagliatelle to the skillet and toss until the tagliatelle is coated in the sauce. (If the sauce seems dry, add in some of the reserving pasta cooking water to achieve desired consistency). Cook for one more minute and turn off the heat.
Add lemon zest and toss to combine.
Serve and garnish with remaining parsley.
Enjoy with a good dry white wine if desired.
Did you make this recipe?? I would be happy to see yours! Tag @sweetandsalty_feelings on Instagram and hashtag it #sweetandsaltyfeelings