Squid Ink Pasta with White Wine Cream Sauce
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
953 kcal
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Course
Main Course
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Cuisine
Italian
Squid Ink Pasta with White Wine Cream Sauce
Description
This recipe features squid ink spaghetti, which has a naturally salty flavor and striking dark color. The pasta cooks until just tender before being tossed with a little butter for smoothness. The seafood element includes large scallops seared briefly for a caramelized exterior and shrimp cooked just until pink and curled.
The sauce starts with butter, shallots, and garlic cooked gently, then thickened with flour to form a roux. Deglazing with white wine adds acidity, balanced by lemon zest and heavy cream. Crushed red pepper adds a subtle heat, and Parmesan cheese melts into the sauce along with chopped parsley. The seafood returns to the pan to warm in the sauce before everything is combined.
This pasta dish presents a harmonious blend of creamy, tangy, and mildly spicy flavors with tender seafood and ring the bright freshness of grape tomatoes and garnished Parmesan adding final touches. It suits a dinner centerpiece where the sauce and seafood components are the highlights.
Ingredients
- 8 ounces squid ink spaghetti
- 8 scallops muscle removed and patted dry, large, dry
- 8 Shrimp patted dry, jumbo
- 1 shallot minced, large
- 4 garlic minced, cloves
- 8 tablespoons butter , divided
- 2 tablespoons flour
- 1 cup white wine
- 1 teaspoon lemon zest
- 1 pint heavy cream
- 1 teaspoon crushed red pepper
- 1/4 cup Parmesan Cheese , finely grated
- 2 tablespoons parsley , roughly chopped
- sea salt fine
- black pepper fine
- Parmesan Cheese for garnish, shaved
- 1/2 cup grape tomatoes , halved
Instructions
- Fill a large pot with water and bring to a boil. Add pasta and cook according to pasta directions. No need to add extra salt, as this pasta has a salty taste. Drain and return to the pot, tossing with 2 tablespoons butter to coat the pasta and prevent it from sticking.
- While the pasta cooks, heat a large skillet to medium-high heat. When hot, add 4 tablespoons butter. Do not allow to get too hot or the butter will burn.
- Add scallops, searing on each side for 2 minutes. Remove and set aside. Add shrimp, cooking until pink and slightly curled. Remove and set aside.
- Add remaining butter, shallots, and garlic, stirring for 2 minutes. Add flour, scraping up butter and bits to a paste.
- While stirring, pour in white wine to deglaze the pan. Bring to a boil, reducing slightly.
- Stir in lemon zest, heavy cream, crushed red pepper, Parmesan cheese, and parsley. Season with fine sea salt and pepper. Return seafood to the pan, spooning sauce over to reheat for approximately 2-3 minutes. The sauce should be a loose, creamy sauce, but not heavy.
- Divide squid ink spaghetti and seafood between bowls, spooning sauce over top. Garnish with shaved Parmesan cheese and grape tomatoes.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 953 kcal
% Daily Value*
| Calories | 953kcal | 48% |
| Carbohydrates | 54g | 18% |
| Protein | 19g | 38% |
| Fat | 69g | 106% |
| Saturated Fat | 42g | 210% |
| Cholesterol | 263mg | 88% |
| Sodium | 573mg | 24% |
| Potassium | 426mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2960IU | 59% |
| Vitamin C | 8.5mg | 9% |
| Calcium | 200mg | 20% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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