Ingredients:

  • 12 oz squid ink noodles (spaghetti or linguine)
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp sea salt
  • 4 garlic cloves, thinly sliced
  • 1/2 tsp red pepper flakes
  • 2 tbsp extra virgin olive oil
  • 1/2 cup dry white wine
  • 3 tbsp unsalted butter, chilled and cubed
  • 1/2 cup reserved starchy pasta water
  • 1 organic lemon, zested and juiced
  • 1/4 cup fresh parsley, finely chopped

Instructions:

  1. Bring 4 quarts of water to a rolling boil and add the sea salt. Cook squid ink noodles for 1 minute less than package instructions to achieve al dente texture. Reserve 1 cup of cloudy pasta water before draining.
  2. While pasta boils, heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Pat shrimp dry with paper towels and sear for 90 seconds per side until opaque. Remove shrimp from pan and set aside.
  3. Reduce heat to medium. In the same skillet, add sliced garlic and red pepper flakes, sautéing until fragrant but not browned. Deglaze the pan with white wine, scraping up any browned bits.
  4. Simmer wine for 2 minutes to reduce slightly. Whisk in the chilled cubed butter and 1/2 cup of reserved pasta water to create a glossy emulsion.
  5. Toss the cooked noodles into the sauce. Add the shrimp back to the pan along with lemon zest, lemon juice, and chopped parsley. Toss for 1 minute until the sauce clings to the noodles and shrimp are heated through.