Squid Ink Pasta With Shrimp and Scallops | Serious Eats : Recipes


  • 1 pound squid ink pasta
  • 1 tablespoon unsalted butter
  • ¼ cup juice from 1 to 2 lemons
  • ½ cup chopped fresh parsley leaves
  • 1/3 cup ripe, chopped seeded tomato
  • ¾ cup dry white wine
  • Kosher salt and freshly ground black pepper
  • + 5 more ingredients
    • ½ teaspoons red pepper flakes
    • 3 garlic cloves, thinly sliced
    • 12 medium scallops
    • 1 pound medium shrimp, shells removed and deveined (tails optional)
    • ¼ cup olive oil

1 Bring a large pot of salted water to a boil. Heat the oil in a heavy skillet over medium high heat until lightly smoking. Add the shrimp and sauté until opaque, about 1 minute each side. Remove to a plate. Reheat oil and cook the scallops until they too are opaque and lightly browned, 2 minutes...

View full recipe at SpringPad


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