Squid ink is kind of a weird ingredient – jet-black, inky and distinctively rich and briny. It pairs well with, you guessed it, seafood. Last year, while traveling through Europe, I saw it everywhere: in pasta, in rice and even in bread. Of course we tried squid ink everything. I even had a chance to cook with it myself – I made a quick squid ink pasta with fresh squid and I’ve been dreaming of it ever since.
Squid ink isn’t as common in North America, but you can buy some stuff on Amazon. Recently, Mike surprised me with a present wrapped in brown parchment. When I peeled it back I found a box of inky-black squid ink pasta. That man sure knows his way into my heart! I made a simple aglio e olio type sauce and bumped it up with shrimp, peas and burrata. It was crazy delicious.
On a side note – squid ink isn’t for everyone. When were were in Valencia I saw a family of three tourists digging into a squid ink paella. They didn’t look happy with it. The thing is, everyone around them was happily enjoying the typical Valencian paella with it’s signature yellow-hued saffron rice so I think they felt a little out of place with their pan of inky rice. That being said, don’t stop yourself from trying it. And if squid ink pasta isn’t your thing, definitely give this recipe a go with your favourite regular long pasta. It’s a keeper!
Squid Ink Pasta with Shrimp and Burrata Recipe
serves 2
- 4 ounces squid ink pasta or long pasta of choice
- 2 tablespoons olive oil
- 3 garlic cloves, sliced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup peas
- 12 large shrimp, peeled and deveined
- salt and freshly ground pepper, to taste
- 1 ball burrata, torn
- olive oil, to finish
Cook the pasta according to the package. Reserve 1 cup pasta water, drain and set pasta aside.
In a large skillet, heat the olive oil over medium high heat. Add the garlic and pepper flakes and cook until the garlic is golden. Add the shrimp and cook, flipping once, until firm and cooked through, about 1-2 minutes per side. Add the pasta to the pan, as well as the peas. Turn the heat down to medium-low. Toss and add pasta water in 1 tablespoon increments if needed. Taste and season with salt and pepper. Plate, topping with torn burrata and a drizzle of olive oil. Enjoy hot!
If you ever come to Cleveland, the West Side Market sells fresh handmade squid ink pasta. 2 min in the water and it’s done! Not to mention soft, flavorful, and fresh.
ok, so, squid ink pasta, burrata, peas and shrimp are four of my favorite foods. definitely trying this real soon! my husband is going to be so thrilled (he’s not a fan of weird pasta or burrata – no idea what’s wrong with him!)
Whenever I read your blog and look at your pictures I feel like I want to cry. Your blog is so beautiful, so easy to use, your photography is sharp and natural and amazing. Your design is amazing. How do you do it? Please I need to know. I’m making the switch to wordpress and I’m going to find a better, simpler, “i am a food blog” esque design. I hope I learn how to take pictures like you do. (BTW what type of lights do you use?) Thank you so much for the inspiration. Whenever I’m down in the dumps I just read and learn on your site for hours. You are amazing and I hope you know that. If I could apprentice behind you I would be in heaven. Thanks a lot from your secret admirer and “totally not stalker” in San Diego.
-Aaron
can i change the burrata with mozarella di bufala? Thanks.
yes! :)
I just made this for dinner with squid ink pasta I brought back from a trip to Italy and it was perfect! My boyfriend was really impressed and didn’t even try to add pepper or hot sauce ;). Thank you for posting!
I love all recipes with Seafood especially shrimp. Please share some more of these if available.