Squid Ink Pasta with Shrimp, Nduja, and Tomato

Squid Ink Pasta with Shrimp, Nduja, and Tomato Recipe from Italy

Region / culture: Italy | Servings: 4

Introduction

Squid Ink Pasta with Shrimp, Nduja, and Tomato is a delicious and flavorful dish that combines the briny taste of squid ink pasta with the sweetness of shrimp, the spiciness of nduja, and the tanginess of tomatoes. This recipe is sure to impress your guests and is perfect for a special occasion or a fancy dinner at home.

History

Squid ink pasta has been a popular dish in Italian cuisine for centuries. The ink from squid is used to color the pasta black and gives it a unique flavor that pairs well with seafood. The addition of shrimp, nduja, and tomatoes adds depth and complexity to the dish, creating a harmonious blend of flavors.

Ingredients

1 lb (454 g) large head-on or shell-on shrimp
3 tbsp olive oil, divided
6 garlic cloves, divided, 2 smashed, 4 thinly sliced
1 bay leaf
1 cup tomato passata or puréed whole peeled tomatoes
4 oz (113 g) nduja
kosher salt
12 oz (340 g) squid ink linguine
0.25 cup fresh lemon juice
0.25 cup chopped fresh parsley, plus more for serving
Freshly ground black pepper

How to prepare

Peel and devein the shrimp, saving the heads and/or shells. Finely chop the shrimp and set it aside.
Heat 1 tbsp of oil in a medium saucepan over medium-high heat. Cook the smashed garlic, stirring, until it turns golden, which should take about 1 minute.
Add the reserved shrimp heads and/or shells to the saucepan and cook, stirring, until they turn bright pink, which should take about 2 minutes.
Add the bay leaf and 2 cups of water to the saucepan and bring it to a boil. Reduce the heat and let it simmer until the stock is slightly reduced and flavorful, which should take around 8-10 minutes.
Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids.
Heat the remaining 2 tbsp of oil in a large skillet over medium-high heat. Add the sliced garlic and cook, stirring, until it becomes fragrant, which should take about 1 minute.
Remove the skillet from the heat and carefully add the tomatoes and 1 cup of stock (be cautious as the mixture may sputter). Return the skillet to the heat and cook, stirring occasionally, until the sauce begins to thicken, which should take about 3 minutes.
Add the nduja to the sauce, using a wooden spoon to work it into the mixture. Reduce the heat and let it simmer, stirring occasionally, until the flavors have melded, which should take about 3 minutes.
Stir in the reserved shrimp and cook, stirring occasionally, until they turn opaque, which should take about 2 minutes.
Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until it becomes very al dente (the pasta will still be opaque and very firm in the center). Drain the pasta, reserving 1.5 cups of the pasta cooking liquid.
Add the pasta and 1 cup of pasta cooking liquid to the sauce. Cook, tossing often and adding more cooking liquid as needed to help finish cooking the pasta, until the pasta is al dente and the sauce has thickened (but is still saucy) and coats the pasta, which should take about 5 minutes.
Add the lemon juice and 0.25 cup of parsley to the pasta. Toss well.
Taste and season with salt and pepper.
Serve the pasta topped with more parsley.

Do Ahead

The stock can be made 1 day ahead. Let it cool, then cover and chill it.
Wrap the shrimp tightly and chill it separately.

Variations

Substitute the shrimp with scallops or lobster for a luxurious twist.
Use spicy Italian sausage instead of nduja for a different flavor profile.
Add some crushed red pepper flakes for extra heat.

Cooking Tips & Tricks

Make sure to cook the pasta al dente, as it will continue to cook slightly in the sauce.

- Use fresh, high-quality ingredients for the best flavor.

- Don't overcook the shrimp, as they can become tough and rubbery.

- Adjust the amount of nduja to suit your taste preferences for spiciness.

Serving Suggestions

Serve the Squid Ink Pasta with Shrimp, Nduja, and Tomato with a side salad and a glass of white wine for a complete meal. Garnish with extra parsley for a pop of color.

Cooking Techniques

Searing the shrimp before adding them to the sauce helps to develop their flavor.

- Deglazing the pan with stock adds depth to the sauce.

- Tossing the pasta in the sauce before serving ensures that each strand is coated evenly.

Ingredient Substitutions

Use regular pasta if you can't find squid ink pasta.

- Substitute chorizo or spicy salami for nduja.

- Use canned tomatoes if fresh tomatoes are not in season.

Make Ahead Tips

The stock can be made ahead of time and stored in the refrigerator for up to 3 days.

- The shrimp can be peeled and deveined in advance and stored in the refrigerator until ready to use.

Presentation Ideas

Serve the pasta in individual bowls garnished with a sprig of parsley. - Drizzle with a little extra olive oil before serving for a glossy finish. - Serve with crusty bread for dipping in the sauce.

Pairing Recommendations

Pair this dish with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

- A light salad with a lemon vinaigrette would complement the flavors of the pasta.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat gently in a skillet over low heat, adding a splash of water or stock to prevent the pasta from drying out.

Nutrition Information

Calories per serving

- Total Calories per serving: Approximately 1200 calories

Carbohydrates

- Linguine: 12 oz (340 g) - 168g

- Tomatoes: 1 cup - 7g

- Lemon juice: 0.25 cup - 6g

- Total Carbohydrates per serving: Approximately 181g

Fats

- Olive oil: 3 tbsp - 36g

- Nduja: 4 oz (113 g) - 30g

- Total Fats per serving: Approximately 66g

Proteins

- Shrimp: 1 lb (454 g) - 91g

- Total Proteins per serving: Approximately 91g

Vitamins and minerals

Shrimp is a good source of protein, vitamin B12, and selenium.

- Tomatoes are rich in vitamin C, potassium, and lycopene.

- Parsley is high in vitamin K, vitamin C, and antioxidants.

Alergens

Shellfish (shrimp)

- Gluten (linguine)

Summary

This dish is high in protein and fats, with a moderate amount of carbohydrates. It is a rich and indulgent meal that is best enjoyed in moderation.

Summary

Squid Ink Pasta with Shrimp, Nduja, and Tomato is a decadent and flavorful dish that is perfect for a special occasion or a fancy dinner at home. With a rich and indulgent sauce, tender shrimp, and the unique flavor of squid ink pasta, this recipe is sure to impress your guests and leave them wanting more. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Squid Ink Pasta with Shrimp, Nduja, and Tomato. It was a warm summer day, and I was visiting my friend Maria in the small seaside town of Positano, Italy. Maria was known in the town for her incredible cooking skills, and she had graciously invited me to join her in the kitchen as she prepared this dish.

As we gathered the ingredients - fresh shrimp from the local fish market, spicy nduja sausage, ripe tomatoes, and of course, the elusive squid ink - Maria began to tell me the story of how she came to learn this recipe. She explained that the dish was a traditional recipe from the region of Calabria, where her grandmother had grown up. Maria had learned to make it from her own mother, who had learned it from her mother before her.

I watched in awe as Maria expertly cooked the shrimp in a hot skillet, adding the nduja and tomatoes to create a rich and flavorful sauce. The squid ink pasta, with its deep black color and delicate texture, cooked perfectly in a pot of boiling water. As the aromas of garlic, chili, and seafood filled the kitchen, I knew that this dish would be something truly special.

After a few minutes of simmering, Maria plated the pasta and topped it with the shrimp and sauce. With a sprinkle of fresh parsley and a drizzle of olive oil, the dish was complete. I couldn't wait to taste it.

As I took my first bite, I was transported to a different place and time. The flavors were bold and complex, with the spicy nduja balancing perfectly with the briny squid ink and sweet tomatoes. The shrimp were tender and succulent, adding a perfect touch of seafood to the dish.

As I savored each bite, Maria smiled at me and said, "This is a recipe that has been passed down through generations in my family. It is a taste of home, a reminder of where we come from." I understood then why this dish was so special, and why Maria had wanted to share it with me.

Since that day in Positano, I have made Squid Ink Pasta with Shrimp, Nduja, and Tomato many times. Each time I cook it, I think of Maria and her family, and the tradition and love that goes into each bite. It is a recipe that has brought me joy and comfort, and I am grateful to have learned it from such a wonderful cook and friend.

As I sit in my kitchen now, with the scent of garlic and seafood wafting through the air, I am reminded of that sunny day in Italy and the magic of discovering a new recipe. Cooking is more than just following instructions - it is about tradition, love, and connection. And for that, I am forever grateful.