Squid Ink Pasta with Shrimp and Calabrian Butter

Ingredients

• 200g dried squid ink linguine
• 12 large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 garlic cloves, thinly sliced
• 2 tbsp Calabrian chili paste
• 1/2 cup dry white wine
• 1/4 cup clam juice or shrimp stock
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp olive oil
• Salt and white pepper to taste

Instructions

1. 1

   Cook squid ink pasta in well-salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.

2. 2

   Pat shrimp dry and season with salt and white pepper.

3. 3

   Heat olive oil in a wide skillet over medium-high heat. Add shrimp in a single layer and sear for 90 seconds per side until pink and just cooked. Remove and set aside.

4. 4

   Reduce heat to medium. Add butter and garlic to the same pan. Cook, swirling, for 1–2 minutes until garlic is lightly golden.

5. 5

   Add Calabrian chili paste and cook for 30 seconds. Pour in white wine and clam juice. Simmer for 3 minutes until slightly reduced.

6. 6

   Add pasta to the skillet with a splash of pasta water. Toss energetically over medium heat until the sauce emulsifies and coats the noodles.

7. 7

   Return shrimp to the pan and toss to combine and heat through.

8. 8

   Finish with lemon juice, lemon zest, and fresh parsley. Taste for seasoning.

9. 9

   Plate and serve immediately — do not refrigerate or the squid ink will dull.