Squid Ink Pasta With Cherry Tomatoes and Shrimp 7 Steps
Bring a pot of salted water to a boil.
Add squid ink pasta to boiling salted water and cook until pasta is al dente. Take pasta out of water and reserve pasta water. If your pasta is ready well before you get your pasta sauce ready, drizzle pasta with olive oil to prevent it from sticking together.
In a small bowl, add your shrimp and season with garlic powder, paprika, pinch of salt and dried parsley.
Heat a large skillet on medium heat and add olive oil. Add your seasoned shrimp and pan sear on both sides until just cooked. Be really careful not to overcook shrimp. Take out of pan and set aside.
In the same frying pan you cooked shrimp, add 2 teaspoons of olive oil and add cherry tomatoes. Cook on high until they start to blister and have darks spot (about 1-2 minutes). Remove tomatoes from pan and set aside. Lower heat and add minced garlic, stir occasionally until lightly browned and fragrant (about 1-2 minutes). Add white wine, red pepper flakes and butter.
To the pan with garlic, white wine and butter, add squid ink pasta, 1/2 cup of reserved pasta water, lemon zest and juice, shrimp and tomatoes. Toss to make sure everything is evenly coated and mixed together. Season with salt and pepper to taste.
Garnish with basil and serve.