Description
This Squid Ink and Seafood Pasta is a a deliciously dramatic and unexpected meal for an elegant evening.
Ingredients
Scale
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- pinch chili flakes
- 1/2 pound fresh shrimp, peeled, deveined and finely chopped
- 1/2 pound lobster meat, chopped bite size
- 1/2 cup white wine
- 1 cup plum tomatoes, cut in half
- 2 cups Aneto Natural Squid Ink Cooking Base
- 12 ounces fettuccine (regular or squid ink)
- Juice from half a lemon
- salt and pepper to taste
- Freshly chopped parsley and grated parmesan cheese for garnish
Instructions
- Heat a large pot of well-salted water over high for pasta. When water is boiling, cook pasta in boiling water according to package instructions, draining pasta 2 minutes before “al dente” cook time.
- Meanwhile, melt butter in a large skillet over medium high heat. Add onion and garlic and chili flakes and saute for two minutes, until soft and translucent. Add shrimp and lobster and cook, stirring occasionally for 2 minutes until seafood is just barely cooked through. Use tongs to transfer shrimp and lobster to a plate, leaving juices behind in the pan.
- Add white wine and tomatoes to pan and bring to a boil. Add Aneto Squid Ink Cooking Base and simmer, uncovered for 10 minutes, until sauce mixture has reduced by about half.
- Add cooked pasta to sauce over medium heat and use tongs to toss until all pasta strands are coated in sauce. Add reserved shrimp and lobster meat and any accumulated juices and toss just until combined. Add lemon juice and season with salt and pepper to taste.
- To serve, transfer to serving bowls and garnish with fresh parsley and parmesan cheese.
Keywords: Pasta, Seafood, Date Night, Valentines Day, New Years Eve Meals, Squid Ink, Shrimp, Lobster