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Squid Ink Pasta with Shrimp and Tomato Sauce

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Squid Ink Pasta with Shrimp and Tomato Sauce

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Adjust Servings:
1 lb Fresh Shrimp peeled and deveined, don’t throw the shell and head away
2 Medium Tomato Diced
12 ounces Squid Ink Pasta Fresh Pasta
1-2 Stalk Celery Diced
3-4 Cloves Garlic Minced
2-3 Cloves Shallot Diced
2 Tablespoon Lemon Juice
1/4 Cup for Cooking Parsley Plus more for serving, and it can substitute with Cilantro
a pinch Kosher Salt
1 pinch Black Pepper Freshly ground black pepper is better

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  • Seafood
  • 35
  • Serves 3
  • Medium




I love Eataly next to the Iron tower, every time I went there, I could always find something very interesting to experience it. Yesterday I bought my most favorite squid ink pasta, and planned to make the pasta for my parents who I loved the most. Since my Dad’s favorite food is shrimp, I think I am going to make the receipt with shrimp.

Everyone knows tomatoes are excellent source for Vitamin C and antioxidant, but not everyone know lycopene has the effect to reduce prostate cancer. Tomatoes may have the effect to improve blood sugar, lipids and insulin levels as well.

I am going to use shrimp and tomato as the sauce, ti will make the perfect combination for a dish with all the love for my parents.

squid ink pasta2


Don’t over cook the pasta! Since you need to add the pasta into sauce pot and then cook for about 2 to 5 minutes, so when you boil the pasta, it should be pasta will still be opaque and very firm in the center.

Related Pasta Recipes:

Uni Pasta – Sea Urchin Pasta

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Finely chop Shrimp; set aside. Heat 2 Tbsp oil in a medium saucepan over medium-high, when the oil is hot, add reserved shrimp heads and shells and cook, stirring, until turn pink, around 4 minutes. Use a fine-mesh sieve to get rid of the shrimp heads and shells.

4 mins

Add diced shallot, celery and garlic into the oil and reduce heat and cook for about 2 minutes. Now add the chopped shrimp and tomato and cook about 4 minutes.


At the meantime, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain pasta, reserving 1 cups pasta cooking liquid


Add pasta to the sauce and cook, and add 1 cup pasta cook liquid slowly and tossing often, until sauce is thickened and coats pasta about 2-5 minutes. Add Lemon Juice and 1/4 cup parsley/cilantro; toss. Taste and season with salt and pepper.


Serve pasta with more parsley/cilantro.


I work and live in New York, and primarily I am working for a financial firm, on my personal life, I am a food blogger! Enjoy cooking, dancing and having good meals.

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