Cuttlefish Ink Linguine with Madagascar Shrimp
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
COURSE: Main
The complex, delicate salinity of cuttlefish ink is the ideal complement to the sweet, nutty flavor of Madagascar shrimp. The black sheen the ink imparts on the pasta makes this dish visually stunning.
Ingredients
- 1 lb. Citarella Linguine
- 2 Tbsp Citarella Olive Oil
- 2 cloves garlic, peeled and smashed with the back of your knife
- 1.5 lbs. Madagascar Head-on Shrimp
- 1 Tbsp Citarella Cuttlefish Ink
- 2 tsp red pepper flakes
- Juice of 1 lemon
- Salt and pepper, to taste
- Parsley, to garnish
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package instructions, just shy of al dente. Reserve 1 cup of pasta water.
- Meanwhile, peel the shrimp leaving the head on. The head has a lot of delicious flavors that you will want in the final dish! In a large skillet over medium-high heat add olive oil. Once the oil is shimmering, add in garlic cloves and cook for 2-3 minutes to flavor the oil.
- Add in shrimp in one layer, and season with salt and pepper. Cook shrimp for 2 minutes until pink and starting to caramelize. Remove shrimp from pan and add ¼ cup of pasta water, cuttlefish ink, and red pepper flakes. Add in cooked pasta and stir to coat with cuttlefish ink, adding additional pasta water as needed to create your sauce. Check for seasoning and adjust as necessary. Finish with lemon juice.
- Place pasta on platter and top with cooked shrimp and fresh parsley. Enjoy!
