Squid Ink Pasta with Seafood
Squid ink pasta with shrimp, mussels, and scallops all tossed in a rich tomato and white wine sauce and finished with fresh herbs and parmesan!
Equipment
- Large Skillet with a Lid
Ingredients
Seafood
- 1 lb Shrimp, (deveined, peeled)
- 1 lb Scallops, (preferably sea scallops)
- 1 lb Mussels, (pre-cooked)
- Salt and Pepper, , to taste
- 2 tbsp Olive Oil
White Wine Tomato Sauce
- 2 tbsp Salted Butter
- 2 whole Shallots
- 6 cloves Garlic, (diced)
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 tsp Oregano
- 1 tsp Mustard Powder
- 1/2 tsp Sugar
- 1 tsp Red Pepper Flakes
- 6 oz Tomato Paste
- 1 cup Dry White Wine
- 28 oz Canned Crushed Tomatoes
- 1 Bay Leaf
- Freshly Grated Parmesan, (for garnish)
- 5 tbsp Fresh Parsley, (for garnish)
- 12 oz Squid Ink Pasta
- Squeeze Fresh Lemon Juice
Instructions
- rt by cooking the seafood. Pat shrimp and scallops dry. If needed, peel shrimp. (I like to leave the tail on but this is totally up to your personal preference) Season shrimp and scallops with salt and pepper. 1 lb Shrimp 1 lb Scallops Salt and Pepper
- Fill a large bowl with cold water. Add mussels and remove any beards (the stringy pieces that cling to the mussels). Scrub off any dirt or debris that may be stuck to the outer shell. Drain water, rinse again, and set aside. 1 lb Mussels
- Over medium-high heat, add a drizzle of olive oil to a large skillet and let the pan warm for about 3 minutes. Add scallops and sear for 1 1/2 - 2 minutes per side. Remove and place onto a plate and set aside. Add additional olive oil if the pan becomes dry, then repeat with the shrimp - sear for 1-2 minutes per side, until opaque, then place onto a plate. Cover with aluminum foil to keep warm. 2 tbsp Olive Oil
- To the same skillet, reduce stove to medium heat. Add butter, then add shallots and cook for 5 minutes, stirring often. Add diced garlic cloves, salt, black pepper, oregano, mustard powder, sugar, red pepper flakes, and tomato paste. Continue to cook for 3-4 minutes, until a thick paste forms and slightly caramelized. Add white wine and deglaze the pan by scraping up the bits on the bottom of the pan. Bring to a simmer and cook for 5 minutes, until slightly reduced. 2 tbsp Salted Butter 2 whole Shallots 6 cloves Garlic 1 tsp Kosher Salt 1/2 tsp Black Pepper 1 tsp Oregano 1 tsp Mustard Powder 1/2 tsp Sugar 1 tsp Red Pepper Flakes 6 oz Tomato Paste 1 cup Dry White Wine
- Add canned crushed tomatoes and bay leaf. Reduce to low heat, cover with a lid, and simmer 15 minutes, until slightly thickened. Then add the mussels and cover, continue to cook for 4-5 minutes, until the mussels pop open. 28 oz Canned Crushed Tomatoes 1 Bay Leaf
- While the sauce is simmering, cook the pasta. Bring a large pot of salted water to a boil. Cook squid ink pasta until just al dente, according to package instructions. Reserve 1 cup pasta water, then drain. 12 oz Squid Ink Pasta
- Remove bay leaf and add the cooked pasta directly. Optional: If you prefer a thinner sauce, add ½ cup reserved pasta water (up to 1 cup as desired). Toss until silky and coated. Taste for salt and pepper and adjust as needed.
- Gently fold in shrimp and scallops. Simmer 1–2 minutes until the seafood is warmed. Remove from heat. Sprinkle with freshly grated parmesan cheese. Garnish with fresh parsley or fresh basil and squeeze of a little lemon juice. Serve with a side salad. Freshly Grated Parmesan 5 tbsp Fresh Parsley Squeeze Fresh Lemon Juice
Video
Notes
- Don't forget to salt the water! Squid ink pasta is briny by nature, but it still needs seasoned water to keep it from tasting flat. Per recommendation, it should "taste of the sea". About 1 tbsp per gallon of water.
- If using fresh squid ink pasta, keep in mind that fresh pasta cooks way faster than dried pastas. You only need a few minutes so keep an eye on the pot.
- Dry the shrimp and scallops before searing. This allows them to develop a nice golden crust and lock in all of the flavor! Also, don't overcook the seafood. It's easy to do, but shrimp and scallops cook VERY quickly. Only 1-2 minutes per side!
- Add the mussels at the end. Mussels also cook quickly, once they pop open - they're done. Remove from the heat, add the pasta to the sauce and enjoy!
Nutrition
Calories: 529kcal, Carbohydrates: 63g, Protein: 40g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 161mg, Sodium: 1342mg, Potassium: 1230mg, Fiber: 6g, Sugar: 12g, Vitamin A: 1285IU, Vitamin C: 27mg, Calcium: 141mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!