Linguine Nero di Seppia (Squid Ink Linguine) with Shrimp
What Is Linguine Nero di Seppia (Squid Ink Linguine)?
Linguine nero di seppia is a traditional Italian pasta made with squid ink, which gives the pasta its deep black color and subtle briny flavor. “Nero di seppia” translates to “squid ink” in Italian and is commonly used in coastal regions, especially in Southern Italy. Squid ink pasta pairs beautifully with seafood, making linguine nero di seppia with shrimp a classic and elegant Italian dish.
This linguine nero di seppia with shrimp is a classic Italian seafood pasta that highlights the rich, savory flavor of squid ink. Squid ink pasta has a mild ocean taste rather than being overly fishy, making it perfect for simple sauces made with shrimp, garlic, and olive oil. This recipe is quick to make, elegant to serve, and ideal for seafood lovers.
Squid Ink Linguine Pasta with Shrimp
Ingredients
- 12 arge shrimp
- 1 pack squid ink linguine
- 1 garlic clove, minced
- Extra virgin olive oil
- 1/2 to 1 cup Dry vermouth (or dry white wine)
- Salt to taste
- Pepper to taste
- Spicy pepper (optional)
Instructions
- Clean you shrimp by removing the swimmerets or legs of the shrimp but keep the shell on (it makes the sauce more flavourful).⠀
- If you didn’t buy deveined shrimp, use a scissor to cut the shell of the shrimp along its back stopping right before the tail. With a knife, scrape off the black “vein” (which is really the digestive track). Give it a good rinse and you’re done!⠀
- Set a large pot of water to boil. Salt generously.⠀
- Heat a large frying pan on medium high, generously drizzle with olive oil and add the minced garlic and spicy pepper. Fry until oil is fragrant but don’t let the garlic brown.⠀
- Salt and pepper the shrimp and throw them in the frying pan. Fry on medium heat until they start to curl.⠀
- As your shrimp is cooking, throw the pasta in the boiling water following the cooking time on the packaging (always subtracting 1 min from the cooking time).⠀
- When shrimp are ready and slightly browned, pour about ½ cup to 1 cup of vermouth to deglaze the pan. (My favourite part)
- When pasta is ready, drain (keeping 1 cup of cooking water) and add it to the frying pan with a bit of the cooking water.⠀
- Mix the pasta so it gets coated evenly and sauce becomes creamy. Continue cooking for final minute. Enjoy with a nice glass of Sauvignon Blanc.
What a fantastic recipe! Easy to follow and delicious. Thank you so much!