Ingredients:

  • 1 lb squid ink pasta
  • 1 tbsp sea salt
  • 0.5 cup reserved pasta cooking water
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp red pepper flakes
  • 0.25 tsp smoked paprika
  • 4 cloves garlic, thinly sliced
  • 0.5 cup dry white wine
  • 0.25 cup unsalted butter, cubed and chilled
  • 1 cup cherry tomatoes, halved
  • 0.25 cup fresh Italian parsley, finely chopped
  • 1 tsp lemon zest

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Cook the squid ink pasta for 2 minutes less than the package instructions to ensure an al dente texture.
  2. Reserve 1 cup of starchy pasta cooking water before draining the noodles in a colander.
  3. Pat the shrimp completely dry with paper towels. Season with smoked paprika and red pepper flakes.
  4. Heat olive oil in a 12-inch heavy-bottomed skillet over high heat. Sear the shrimp for 1-2 minutes per side until a golden-brown crust forms via the Maillard reaction. Remove shrimp from the pan and set aside.
  5. In the same skillet, reduce heat to medium and add sliced garlic. Sauté for 1 minute until fragrant but not browned.
  6. Deglaze the pan with dry white wine, scraping up any browned bits. Add cherry tomatoes and simmer for 3 minutes until they begin to soften.
  7. Whisk in the chilled cubed butter and 0.5 cup of reserved pasta water to create a glossy emulsion.
  8. Toss the pasta and seared shrimp into the sauce. Cook for 1-2 minutes until the sauce clings to the noodles. Garnish with fresh parsley and lemon zest before serving.