Squid Ink Spaghetti with Shrimp and White Truffle Oil


  • White Truffle oil
  • Chopped Italian parsley for garnish
  • 2-3 tablespoons olive oil
  • 2 tablespoons butter
  • Juice of ½ large lemon or 1 whole
  • 2 teaspoons crushed red pepper
  • ¼ cup half and half
  • + 4 more ingredients
    • ½ cup white wine
    • 4 cloves garlic, sliced
    • 1 pound (15 count) shrimp, peeled and deveined
    • 1 pound squid ink pasta (you can find this at specialty stores)

1. Bring a pot of water to a boil. Cook the pasta to al dente while you prepare the sauce. 2. In a pan large enough to accommodate the pasta, heat the olive oil over medium heat and add the crushed red pepper. Follow with the garlic and cook for a minute making sure not to brown it. 3. Add the ...

View full recipe at SpringPad


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