After having squid ink pasta at Rolf and Daughters in Nashville, I'm sort of addicted. And luckily, Herb and Mary gifted me some fresh handmade squid ink for my birthday. Maybe year 26 is the year of navy blue pasta? Or maybe it's the year of the squid? Either way, I opted to cook this dish up the day after they gave me the noodles, because they have a short shelf life, and I have the tendency to wait to utilize gifts. Case in point: I just finished a Starbuck's gift card I was given a year and a half ago, I have a box of See's candy I have been nursing for over a year (I should probably dispose of these chocolates...), and countless bottles of wine from our housewarming in November. Somebody, please make me use my presents in a timely manner.
Regardless of my gift usage policy, I decided we needed something fresh and delicious to commemorate the arrival of spring and the end of a truly wonderful weekend. We picked up some shrimp and a little bit of cheese, other than that, everything I needed to whip this up was in my apartment. Kudos to me and Nick!
Squid Ink Pasta
1 lb of shrimp (peeled, tails off)
1 lemon, juiced
1 shallot, minced
2-3 cloves garlic, minced
3 tbsps of butter
1/3 cup white wine / cooking wine
Parmesan or Pecorino cheese, grated
Fresh cracked pepper
- In a big stock pot, fill with water, salt, and bring to boil.
- While the water is boiling, get your prep work done. Mince the shallot and set aside. Mince the garlic, and set aside. Juice the lemon, set aside.
- Melt butter in a saute pan, add the shallot and cook till soft. Add garlic, cooking for a minute or two until soft. Stir in white wine and lemon juice. Let reduce until alcohol cooks off and you're left with a lemon, garlic, butter sauce. Feel free to add more butter, or if you cooked your shrimp / defrosted your shrimp, stir in some of your "shrimp water." Turn off the stove, and set your sauce aside until just before serving.
- Let pasta cook for recommended time, check to make sure it's al dente.
- Just before the pasta is done, add shrimp to the garlic butter sauce, and heat until the shrimp are warmed. Be careful not to overcook, or your shrimp will shrink and begin to curl in, becoming rubbery.
- Serve noodles into bowls, topping with shrimp and lemon butter sauce. Sprinkle with cheese and freshly cracked pepper.
- Eat immediately, serve with a chilled white wine.