Squid Ink Linguine with Shrimp

Ingredients

• 1 lb fresh squid ink linguini (shout out to Ohio City Pasta!)

• 4 tbsp butter, divided

• 1 tbsp olive oil

• 2 shallots, finely diced

• 2 cloves garlic, minced

• 1 lb shrimp, peeled and deveined

• ½ cup white wine

• 1 lemon, zested and juiced

• Chopped basil, to garnish

• Salt & pepper
  

Instructions

1. Heat a pot of salted water on high.  If using dried pasta, begin cooking before starting other steps, as dried pasta takes longer to cook.  If using fresh pasta, wait until after you’ve added shrimp to the pan, as fresh pasta cooks much faster.  Either way, be sure to reserve ½ cup of pasta water for finishing the sauce.

2. Just before the water begins to boil, heat a saute pan over medium high.  Heat olive oil, then saute shallots and garlic, 1-2 minutes or until fragrant.  

3. Season shrimp with salt and pepper, then add to pan in a single layer.  If using fresh pasta, add to boiling water.  Cook shrimp 2-3 minutes, flipping when the shrimp start to curl.

4. Deglaze the pan with white wine.  Add cooked pasta, remaining butter, lemon zest and juice, and half the reserved pasta water.  Cook a few minutes more, stirring constantly, until the pasta is coated in sauce.  Add additional pasta water as needed to achieve desired consistency.

5. Garnish with basil and serve!