Squid ink is kind of a weird ingredient. Last year, while traveling through Europe, I saw it everywhere: in pasta, in rice and even in bread. I even had a chance to cook with it myself – I made a quick squid ink pasta with fresh squid and I’ve been dreaming of it ever since…!
· 4 ounces squid ink pasta or long pasta of choice
· 2 tablespoons olive oil
· 3 garlic cloves, sliced
· 1/4 teaspoon crushed red pepper flakes
· 1/2 cup peas
· 12 large shrimp, peeled and deveined
· salt and freshly ground pepper, to taste
· 1 ball burrata, torn
· olive oil, to finish
Cook the pasta according to the package.
Reserve 1 cup pasta water, drain and set pasta aside.
In a large skillet, heat the olive oil over medium high heat.
Add the garlic and pepper flakes and cook until the garlic is golden.
Add the shrimp and cook, flipping once, until firm and cooked through, about 1-2 minutes per side.
Add the pasta to the pan, as well as the peas.
Turn the heat down to medium-low.
Toss and add pasta water in 1 tablespoon increments if needed.
Taste and season with salt and pepper.
Plate, topping with torn burrata and a drizzle of olive oil. Enjoy hot!