Spaghetti Nero with Garlic Shrimp
A quick, flavorful squid ink pasta tossed with garlicky butter shrimp and fresh greens.
Equipment
- Large Pot
- Large frying pan
- Knife
- Cutting Board
- Tongs or pasta fork
- Measuring Spoons
Ingredients
- 8 oz squid ink pasta
- 4 cloves garlic thinly sliced
- 9 oz shrimp peeled and deveined
- 1 tablespoon olive oil
- 1/3 cup butter cut into cubes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili flakes optional
- 1 cup arugula or baby spinach
- parmesan optional, for serving
Instructions
- Peel the garlic and slice each clove very thinly; set aside.
- Bring a large pot of water to a boil, salt generously, and cook the squid ink pasta according to package instructions; reserve 1 cup of the pasta cooking water before draining.
- Heat a large frying pan over medium-high heat. Add the olive oil, then add the shrimp and cook about 1 minute per side until pink and just cooked through; remove any excess juices if necessary.
- Reduce heat to medium. Add the butter cubes, sliced garlic, dried oregano, and chili flakes to the pan; the butter should melt quickly.
- Pour in 1/4 cup of the reserved pasta water and simmer gently for about 2 minutes to form a sauce; season generously with salt and pepper.
- Add the arugula or baby spinach to the sauce and toss until wilted.
- Drain the pasta and add it to the pan with the butter-shrimp sauce; toss to combine, adding more reserved pasta water as needed to loosen the sauce.
- Serve immediately, topped with grated parmesan if desired.
Notes
- Slicing garlic prevents it from burning in the butter while cooking shrimp.